Prick’s Tip

For readers whose various DIY sous-vide setups don’t include a (swoon!) proper vacuum chamber sealer, frozen blocks of stock solve a multitude of problems:

ImageTake note, timings can be tricky when you introduce something so cold into the water bath. Start your countdown from when the ambient temperature gets back to where you want it. Then make a pan sauce, if you like, with the poaching liquid from the bag.

Advertisements
This entry was posted in Uncategorized and tagged , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s