When I got my air fryer I had big plans. Fish. Chicken wings with fancy sauce. That was years ago. Now I use my air fryer to heat up Pop Tart Bites.
When I got my sous-vide I had big plans. Beef Wellington. Chicken Fricasse. That was also years ago. Now I use my sous-vide for this:
Take plastic wrapped pork tenderloin.
Do not un-wrap. Chuck it directly in the sous-vide.
When done, fish out the labels that have bubbled off and retrieve the package. Unwrap. Do not sear. Make no sauce. Use it in things calling for pork.
Lesson learned: Big plans all come to naught. Go directly to pop tart bites and zero-effort tenderloin.
4 responses to “Eating 2: Appliances”
If I had a sous-vide, I’d use it to pasteurize in-shell eggs so I could have over-easy eggs without my GI system pitching a fit, but pork tenderloin: also good.
I think big plans that are outside of your field of interest (re: activity, not re: outcomes) do tend to come to naught. If you figured out how to sous-vide a wig, though…
KC – you could sous vide a wig.- They have very specific heat limitations.
Seriously I want to sous-vide a wig now.
… I am intrigued, but concerned. Wouldn’t the wig hair tangle in the sous vide heater/circulator?
KC – oh, no, it would be vacuum sealed in a sous-vide bag. That’s the beauty of the pork tenderloin, the butcher has plasticized it and you don’t have to put that in a bag.