#immersion circulator

[fieriframes]

[By putting it in the immersion circulator, you are basting it in its own fat for a ridiculous amount of time. But the rib melts in your mouth. Instinct is a rudimentary intelligence, along with the sweet side of the salsa]

[fieriframes]

[By putting it in the immersion circulator, you are basting it in its own fat for a ridiculous amount of time.]

[fieriframes]

[By putting it in the immersion circulator, you are basting it in its own fat]

[fieriframes]

[So, sous vide is to vacuum seal your vegetables or your proteins, and then throw them in an immersion circulator.]

[fierifiction]

By putting it in the immersion circulator, you are basting it in its own fat for a ridiculous amount of time. The circulator will get the majority of all the fat in the circulator with only a portion of the fat being in it, including the fats in food and water. And if you are eating foods that contain fat or water that have no fats in them, then they are much more likely to have excess fat in them, which could potentially lead to a heart attack.

[themanhattanfoodproject]

I forgot how good cooking burgers with an immersion circulator is--120.5 degrees for half an hour, and then finished in a hot pan, one minute per side. 

[themanhattanfoodproject]

More from #quarantinecooking: immersion circulator mini-cheesecakes from Alton Brown.

[themanhattanfoodproject]

We’ve been using our immersion circulator a whole lot in the last week, using the current situation as a good reason to put this thing through its paces. It’s extremely versatile, allowing us to do everything from making raspberry cordial to bread-and-butter pickles to fluffy egg bites inspired by what Starbucks sells.