Sous vide

[T.G]

Cooked some lobster tails the other day. 134 for 1 hr.

Eh.

Nothing actually wrong with them, I'm just not into drowning lobster, or anything for that matter, in beurre monté. I prefer lobster grilled / cooked in a wood fired oven like in my pellet grill (like a Traeger).


Also cooked some boneless, skinless chicken thighs, they make for a decent cold sandwich - 165 for 1 hr.

Hard boiled eggs, conveniently, have the same cook temp and time, so I tossed a few of them in to see how they came out and I'm somewhat impressed, they came out basically perfect, no rubbery-ness at all. PITA to peel though. I think I'll add some white vinegar to the water next time. What I did screw up on was not reading the last few paragraphs of J. Kenji Lopez-Alt's article on eggs, about pre-boiling them to prevent the shells from sticking. oops.

http://www.seriouseats.com/2013/10/s...bout-eggs.html