Quote:
Originally Posted by VincentVega
That takes it up a level, I really only thought of using it for proteins.
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We did corn on the cob with it, per serious eats, and it was super good. The corn just cooks in its own juices - so it's corn-flavored-corn.
We're also using it for sausages. An hour at 160F then brown quickly to taste. Avoids the boiled-too-long problem.
All are made easier with a good vac sealer. We splurged on an industrial one (from pleasant hill grain) so the individual bags are stupid cheap. Yup, spent $1000 to save $0.20 a bag...