I appreciate the simplicity of some meals that is enhanced by having my Joule sous vide immersion circulator. It means that last Tuesday I could pull out a couple of frozen prepped-and-sealed burgers to toss into the water bath, to cook for two hours at 143°F. As they neared the end of that time, I had buttered the buns to toast in the cast iron skillet and spread my homemade thousand island dressing on them. Finally, those burgers were finished in the cast iron skillet in duck fat and butter, with a slice of cheese added to each. More good eating at the Roediger House that night!
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