I used to roll my eyes at sous vide for anything but steak

A chef I worked with in Portland kept using it for fish, said it was foolproof. I tried it on some halibut last month, set it to 122 degrees for 35 minutes. The texture was perfect, not a single dry or overcooked bite. What other dishes have you guys found it works great for that aren't the usual suspects?

3 comments

3 Comments

rileyl981mo ago

What temp do you use for chicken? I was scared to try it but doing thighs at 165 for a couple hours makes them so tender.

derekhill1mo ago

Glad you tried it, @rileyl98, because that low and slow method really is a game changer for chicken.

the_lucas1mo ago

Used to think chicken had to be cooked hot and fast. Low and slow really does make it better.