With buttermilk potatoes, broccoli, and red wine pan sauce

  • @[email protected]
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    21 year ago

    Oh. Damn. I didn’t even know you could do veggies. I mean, I hadn’t really thought about it. I’ve done beef, chicken, and pork. That’s it. I need to crack open a sous vide cooking website and really take a look at it. Such a fool proof way of cooking.

    • @scutiger
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      21 year ago

      I’ve done shrimp, sausages, and octopus with mine. The best part is how forgiving it is. Because it’s so slow, you can usually adjust it if you change your mind about something, and you can forget it for a while and not overcook/burn your food.