[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 24 KB, 425x506, 1.jpg [View same] [iqdb] [saucenao] [google]
12634972 No.12634972 [Reply] [Original]

>rich, impulsive cousin buys sous vide
>uses it once, doesn't touch it for a year
>winds up giving it to me
>"here anon, you like to cook"

Other than meat, what are some things i can do with this?

>> No.12634985

>>12634972
>cousin of rich impulsive man receives a sous vide as a gift
>makes a thread on /ck/ asking how to use it and gets no replies
>never uses it and ends up throwing it away

>> No.12635012

>>12634972
I do a whole turkey

>> No.12635019

meaningless device. When I can reverse sear a steak as good or better than sous vide I just chucked it. Maybe good for fish or giving your pets a comfortable bath.

>> No.12635027

>googles what the hell this thing does
Jesus Christ, why the fuck would anyone bother with this thing?
>>12635019 is right

>> No.12635033
File: 3.36 MB, 990x8620, 1556772977091.jpg [View same] [iqdb] [saucenao] [google]
12635033

>> No.12635158
File: 151 KB, 538x770, scientific american.jpg [View same] [iqdb] [saucenao] [google]
12635158

>>12634972
>Other than meat, what are some things i can do with this?
Before the existence of baking soda and baking powder and yeast packets people had to be creative. There's a type of old timey sourdough natural style of fermenting for bread called "salt-rising" bread that I think is either totally American use of potash, but by way of Germany?, not sure, and the controlled temp needed to do it in your kitchen year round was a bit of a pain in the ass with lots of urban myths of bread not rising in certain weather, so they rigged opened crock pots or yogurt bath machines to grow the starter. The starter is natural, so various sources existed to draw in bacteria, for example, potatoes, which then would make the bread a potato bread too. There are 3 types. The start can also be cornmeal fermentation, which makes a different flavor and texture both. https://www.kingarthurflour.com/recipes/classic-american-salt-rising-bread-recipe

These two ladies really are the only ones who I know to exist to historically research and put together the instructions to preserve the Salt-Rising method lovingly for posterity. There is more than one video to find and watch, broken up into parts on their old Expert Village videos, and the second one is a bit of a documentary with the full method. One of their videos discusses how they rigged the constant temp (this was before home use of sous vide machines, of course).
https://www.youtube.com/watch?v=aVAChVAI_S0
https://www.youtube.com/watch?v=7fVfhsOL1Zo

I think there is totally financial potential to mastering some of these nearly lost good things. The bread is GOOD, quite cheesy and good crumb.

>> No.12635164

>>12635012
heh

>> No.12635224

>>12634972
Hollandaise sauce
You dont need the sous vide, but since it cant exceed some temperature, it can be made simply in a bag, just leave it there.
Other similar sauces I guess, eggs can be sous vide.

>> No.12635248

>>12635012
>>12635164
Just explain this meme one time.

>> No.12635274

>>12635027
>posts on /ck/, a cooking board
>doesn't know what sous vide is
>after Googling it, concludes "lmao an entire cooking method is retarded"

>> No.12635293

>>12635274
I bet a majority of people that come to /ck/ are fast food slobs that at most "cooks" things in a microwave.