The immersion circulator is no longer the “it girl” she once was. Her status as the most buzzed-about and sought-after appliance has faltered, and some might say she’s been replaced by the Instant Pot and air fryer (even though they do completely different things). But I’d bet more than a few foodies (sorry) received some sort of sous-vide contraption as a gift this holiday season, and those people are looking for recipes.
Given that sous-vide cooking has been mainstream for quite some time now, there is no shortage of (very good) recipes for this type of cooking, especially if you are looking to cook meat. But big hunks of animal flesh with lots of connective tissue aren’t the only thing that benefit from this low-temperature, super moist cooking method. I have been sous-vide-ing for a few years now, which means I have quite the catalog of unexpected, slightly unconventional recipes that benefit from this particular cooking method.
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