Good day sous-vide fam, and welcome again to a different topic-picking session for Will It Sous Vide?, the column the place I make no matter you need me to with my immersion circulator.

These Confit Turkey Legs Style Just like the Renaissance Faire

Good day buddies, and welcome again to Will It Sous Vide?, the column the place I normally make no matter you …

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Although I loved our meaty, turkey quest, I’m completely over Thanksgiving meals, and want to transfer on to one thing radically completely different, be it candy, savory, or no matter. Some concepts:

Some kind of infused or flavored creme brulee: I do know custards do properly when ready this fashion, however let’s see how a lot taste we are able to impart to the batter.Crab dip: One in every of you recommended this, and I’m right down to clown with it.Peel-and-eat shrimp: Shellfish sous vide fairly properly, and I guess we’d extract all types of taste from these shells.Rooster liver mousse: Gently cooking them with a combination or aromatics may make for an especially tasty unfold.Mississippi mud pie: I’m simply craving chocolate.Boiled peanuts: Or “not-quite-boiled” peanuts, because it had been.

As all the time, be at liberty to offer me new and completely different concepts. So long as it has nothing to do with Thanksgiving, I’m down.


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