I picked up a cheap Inkbird sous vide earlier in the year and it’s been great to use for steaks etc. But we haven’t been buying much meat lately due to prices and I’m wondering if I’m overlooking any less obvious uses for it?

  • eagleeyedtiger@lemmy.nzOPEnglish
    2·
    1 年前

    Is the texture more like boiled potatoes or baked? I guess there would be no crust like on roast potatoes.

      • Drusas@kbin.social
        1·
        1 年前

        Have you tried popping them under the broiler after cooking them? Sounds like it could be the best of both worlds.