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Clam Digger wrote:
I use it all the time and as I mentioned in another post if you like seafood and perfectly cooked shrimp and scollops then you need to get a water oven. Also works great for chicken and pork and Drybag Steaks!
.p.s. I throw stuff in when I leave for work and when I get home… a short sizzle and Bam!
Cradle Rock Style Dinner Is Done!
How do you like to do your shrimp and scallops? I get pretty good results cooking scallops with VERY high gas-burner heat until they are browned on the outsides and just barely cooked in the middle.
But I’m hugely in favor of the predictability of sous vide. What works for you?