I used to roll my eyes at sous vide for anything but steak

A chef I worked with in Portland kept using it for fish, said it was foolproof. I tried it on some halibut last month, set it to 122 degrees for 35 minutes. The texture was perfect, not a single dry or overcooked bite. What other dishes have you guys found it works great for that aren't the usual suspects?

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rileyl987mo ago

What temp do you use for chicken? I was scared to try it but doing thighs at 165 for a couple hours makes them so tender.

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derekhill7mo ago

Glad you tried it, @rileyl98, because that low and slow method really is a game changer for chicken.

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the_lucas6mo ago

Used to think chicken had to be cooked hot and fast. Low and slow really does make it better.

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