![Reverse Seared Tenderloin Au Poivre with sous vide Asparagus, Mushrooms and Roasted Potatoes. [4032x2268 - 602KB]](https://pic8.co/sh/jMb1Ud.jpg){kind=link}
So for asparagus, water needs to be 169 fahrenheit, they like to float so weigh them down, they take 15 minutes. I seasoned with salt pepper and butter. Actually very good sous vide, mostly I do proteins too. But the exceptions are asparagus and nacho cheese.
So for asparagus, water needs to be 169 fahrenheit, they like to float so weigh them down, they take 15 minutes. I seasoned with salt pepper and butter. Actually very good sous vide, mostly I do proteins too. But the exceptions are asparagus and nacho cheese.
Alright, ill have to give it a try then. Possibly this week, its always nice to sous vide when the weather is crap.
Alright, ill have to give it a try then. Possibly this week, its always nice to sous vide when the weather is crap.
Definitely, like running a really hot humidifier lol
Definitely, like running a really hot humidifier lol
Have you ever tried with tallow rather than butter? Ive been using Wagyu tallow for a lot of stuff lately. Sometimes there is a good reason to use butter instead though.
Have you ever tried with tallow rather than butter? Ive been using Wagyu tallow for a lot of stuff lately. Sometimes there is a good reason to use butter instead though.
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