Sous vide

Food & Drink
121

Poached eggs are piss easy.

  1. Break the egg into a seive, and allow the runny white to drain off. Discard this, then transfer the egg to a saucer.
  2. Put a tablespoonful of white vinegar into a pan, then fill with boiled water from the kettle. Should be deeper than the egg!
  3. Bring to a simmer, then slide in the egg
  4. Cook for 2 minutes 45 (runny yolk) or 3 minutes (sticky yolk.)
    Job done.
2 Likes
122

Sounds awfy complex.

Boil water, turn off heat.

Whizz a fork/spoon/wevs around pan a couple of times to get it rotating a bit.

Crack egg directly into water.

Wait until it looks done.

2 Likes
123

It’s cleaning the pans after that I hate.

124

Simply use the dog for this

2 Likes
125

Cling film method for poached eggs is easy, loads of videos available.

Best tips are oil/butter the cling film so the egg does not stick and get as much air out of the package so that it sinks.

Best bit is you can see/feel how well done they are and also works with old eggs.

126

2 things that amaze me, people find poaching eggs and (not at the same time) boiling rice difficult :roll_eyes:

127

I find poaching an egg easy. Poaching eggs perfectly and repeatedly, I find hard. I find poaching 8 at once very difficult indeed.

128

Two saucepans :gift_heart:

129

That’s quite a system. :roll_eyes:

130

Well, I succumbed to the AA sous vide peer pressure :roll_eyes:

Started with 5 rump steaks. Just followed the Anova guide and it was fantastic :+1:

3 Likes
131

If I really needed to poach 8 eggs and have them ready at the same time, I would pre- cook and reheat as is done in pro kitchens :roll_eyes:

132

8 saucepans.

133

Thats just boiling not poaching.

134

More Sous Vide to criticise, this time chicken 2hrs @64 ! - Attested very juicy the photo does exaggerate the pinkness a little.

IMG_20200102_181742
IMG_20200102_1817423648×2736 1.81 MB

135

That looks raw to me :flushed:

3 Likes
136

Looks rank.

1 Like
137

Looks can deceive - Colour does not equate to doneness

1 Like
138

indeed not, did the internal temp reach 74C?

Mind you this is a good advert, at what sous vide is not for. If you sous vide chicken you have to brown in in a pan after, other it looks hideous, weak and anaemic like some boil in the bag shit…

139

Not 74C -
For sous vide there is different safe cooking system that factors in time at a temperature. The pink chicken in question was at 64C for 2 hrs.

I can see the point of browning a skin on a breast but not browning the meat.

chicken
chicken2212×452 199 KB

140

Yes but, apparently plastics can leach gender-bending chemicals when heated in contact with food…

You’ll be growing tits before long :joy: I should know :+1:

1 Like