I have a Sous Vide I'm learning to use...

Anyone else have one?

What are your favorite recipes and tricks?

I'd be interested in recipes, too.  This Emeril Lagasse Pressure AirFryer we have has a sous vide feature included.

i have many recipes what kind would you like .... give me idea please

Vixen I'm all over the place, Whats your favorite? I've gotten one for omelettes thats pretty awesome, I've also been experimenting with yogurt as well :) I did pulled pork and I plan to make buttered chicken with it soon as well :)

Squishy I will have to check that site out! I've found a few sites with recipes and I'm loving working with it so far, but I'm ever curious and forever looking for new and exciting ways to use my toys. >.>

@VivianaLeonetti Nice! :D

I watch so many sous vide videos on YouTube.

Squishy, you just set off my food nerd sensors

He does that regularly Philli!

Ivy_Rose

Ours has a yogurt feature too, and looking forward to trying that out as well.  It'll help with all the yogurt smoothies we make.

Off topic of sous vide, made some homemade mozzarella sticks that Tazio said were bomb *\o/*

Also the Stuffed Pepper Soup, Chiles Rellenos, and a few other dishes were getting bragged on at His work ^_^  One coworker told Him free peppers from his garden to help make some of these awesome meals.  

Still hadn't got around to testing out any of the Emeril cooker features; can just picture the pressure cooker exploding when I forget to let off the steam first lol (just kidding :P)

I'll come up with a good one. 

I saw one a while back for pasteurizing cookie dough so you could eat all you wanted... >.>

So I love Sous Vide for many things - It's not something that you generally find outside of a commercial Kitchen in the UK - But it basically cooks the meat consistently throughout whilst retaining all the moisture.

That being said,  a lot of people love a level of caramalisation that you only get from roasting/pan frying or grill/broiler. 

So my only tip would be that after you have cooked something to perfection, finish it off with some form of char.

i.e. if it's a steak/beef joint. Heat up a fying pan to smoke, add butter and rosemary and then sear the outside of the meat whilst basting with the golden butter (don't let it burn, it should just go "nutty" brown)  add some seasoning and away you go! 

Ribs I would throw straight on the BBQ and baste away with whatever BBQ sauce you have! 
If you're near Texas, I highly recommend getting some 'original' and some hot 'BBQ' sauce from Salt Lick (https://saltlickbbq.com/) 
We have to get it shipped privately to get it to the UK... But hell it's good!

Happy Eats :D 

MezzaninE, yeah I have some cast iron pans for just that reason! (Reminds me.. I have a New York steak to cook soon..)

I’ll have to remember the nutty butter next time I cook Meat though! ;)

thank you!