Ashen said:
I spent some time locking down my poached eggs and hollandiase a couple years back so that I could roll out of bed on a weekend and be eating eggs benni less than half hour later if I felt like it.
Yeah, that's basically the idea. This is just the 1st way I'm trying it, that's all.
That means:
1) Turn on sous vide sometime in the afternoon, set the temperature, and go back to work for a while ...
2) Later, return to dice a shallot and toss it in a pan w/ vinegar to reduce in half over the gas burner ...
3) Pour liquid through a strainer into a vac bag in the stand, and add rest of ingredients and vac seal - toss into the bath, and go back to work for a while ...
4) Later, return to cut the corner of the bag and dump contents into a siphon and charge it twice ...
5) Exchange a couple of mugs of water from the bath to lower the temp to the range for holding, and place the siphon in the sous vide and go back to work for a while ...
Then, whenever, it's toss a couple of eggs from the fridge into the bath, set a time for 14-17 mins depending on where you went in the 149-158F range, and come back when the alarm sounds to plop a couple of wonderful eggs out of the shells onto some hawaiian rolls and then hit 'em w/ nice warm hollandaise from the siphon ...
An hour later, you could toss a few more eggs in, and do it again ...
And then again ...
That's a really easy way to eat a nice protein/fat happy day w/ a little bit of front loaded hoops to jump through and tasty payout all afternoon and night long! =)
That's where the sous vide shines ... through multiple sessions ... done really effectively w/ the ice bath, it's like suspended animation for food ...
