Sous Vide!

That sous vide machine looks so cool! I have a plain old clip on version. Boo! My favorites are chicken (breasts or 1/2 chickens), pork tenderloin, steak and faux Starbuck's egg bites. I found a ton of recipes on Pinterest. Let me know what you think once you get it. I love mine.

That is quite a gadget. I think the refrigeration capability is awesome.

You know, Gwen, I've been an orphan for many years. You wouldn't want to adopt me would you? lmao

"Mom, I want one of those would you buy me one!"

One of the best things to do in the sous vide are the pre-marinated meats from Trader Joe's. They're already seasoned and vacuum-packed, so you literally just toss the package in the water bath and let it go. I've done the Korean boneless ribs, several flavors of pork loin, pollo asado, and boneless tri-tip, and they all turn out wonderfully!

My favorite (non-premade) thing for sous vide is fish. My husband won't touch it if it's dry (he's weird about texture) but fish always turns out nice and juicy. Throw your fish in a bag with a pat of butter, some crushed garlic, and whatever seasoning mix you like. I do salmon with creole seasoning and it turns out really well.

If you want recipes and inspiration, the sous vide forum on Reddit is amazing!

https://www.reddit.com/r/sousvide/

I did salmon the other day and it was amazing. :)

Steak! This fascinates me but really kept the peace with late arrivals for dinner. I could keep a steak at medium-rare for hours if I needed to. Once my son (the most common one to be late) got home, a quick flash-browning finished it off for serving. This is the same for all beef, including prime rib. This is how the restaurants kept meats like Prime Rib consistent.

The sous vide eggs much like Starbucks makes!

You can look up recipes, but the one I use has cottage cheese in it, so look for one like that (I can't find mine right now)

I add cheese to it as well...

I had to buy these little 4oz mason jars to cook them in, but they are fantastic.

Also I have done a few roasts now in my Sous Vide and they come out prime rib-like! I marinate them in seasonings for 2-3 days prior to cooking. Delicious!

I've always wanted to do the egg bites, but I wasn't sure what kind of container to use. The mason jars are a great idea! Do you just set them on the bottom of your water tub, or do they float around at all?

The ones I have are glass and they'll sit in the bottom. Because I usually make 10-12 of them at a time, I actually stack them in the pot and it works great!

The hard part is reheating them. If you reheat them too quickly in the microwave, they lose that creaminess... so I do them at 50% power. You have to kind of play with the microwave to find the best way to do it.

Ohh, I wouldn't have thought of that. Thanks for the tip!