I made the best beef soup I've ever had. (Or maybe the Eades' 6 Week Cure has left me much more appreciative of real food!)
- I had some good beef stock that I made previously, but it was a bit weak. I added some of my homemade beef demi-glace (keep it in the freezer) to it. I added the juices from cooking my pot roast to it. (I ended up eating all the pot roast as hash.)
- I sous vide-ed some small pieces of chuck (2 2/3 lb) with herbs de Provence for the soup and added the juices from that to the stock.
- Then I sauteed a small leek and pureed it with some of my stock in the high-powdered blender till smooth (flavor and body for the soup).
- I diced and sauteed several mushrooms, a medium carrot, a small parsnip, half a small celeriac, and two celery sticks.
- I combined the beef, the stock, and the veggies and heated it through -- heaven.
Sous vide seems to be all about flavor. I'm surprised because I though the advantage was in not over-cooking things that are supposed to be medium rare.
Because I don't have perfectly accurate equipment, I've only tried long-cooked things so far and they've all yielded great flavors. I tried an impromptu pseudo-chicken curry too: just chicken thigh pieces, coconut milk, and curry powder. It wasn't anything an Indian would recognize as curry but it tasted great.