If you are cooking sous vide at home, chances are that you are using a Foodsaver or similar device to vacuum pack your foods. One of the downsides of using a Foodsaver that you can't include liquid in the bag easily. The usual outcome is a messy Foodsaver, and over time a ruined gasket. The simple way to get around this limitation is to freeze your liquid and then toss it in the bag with the food before vacuuming. During the cooking process, the ice will melt and bathe your food in the cooking liquid of your choice. Freezing liquids was a simple tip I picked up while kicking around on the web and it seemed worth sharing, but it doesn't really merit a full blog post....unless I include a useful and simple recipe for a stock that goes extremely well with seafood.
Court Bouillon is a really flavorful and quick stock to make. The photo above depicts everything required (and a little extra - those chives snuck in there by mistake). Click here for the full recipe and some photos explaining the process from start to finish.