I picked up a cheap Inkbird sous vide earlier in the year and it’s been great to use for steaks etc. But we haven’t been buying much meat lately due to prices and I’m wondering if I’m overlooking any less obvious uses for it?

  • Drusas
    8•9 months ago

    It’s great for soft eggs like those used in onsen tamago (Japanese hot spring eggs). I consider fish to be meat, but I understand a lot of people don’t, so also: fish.

    • @[email protected]English
      2•9 months ago

      Eggs of any doneness are reason enough for one. Sometimes I separate them and sous vide the yolks in a jar to get a jammy consistency and fry the whites hard.

      • toadyody
        2•9 months ago

        I’m not sure why this sounds horrifying but it does.

      • Drusas
        1•9 months ago

        That sounds pretty great. What time and temp do you use for the yolks?

          • Drusas
            1•9 months ago

            Thanks for sharing.

            Very similar to what I do for yolky, soft eggs, whites and all. I usually use 145 for those.