I have to admit that I'd never considered a sous vide setup for my kitchen until the other night when a friend mentioned that her husband had one. The stars must have aligned, because a day or two after that, I saw an online deal-of-the-day for one at one-third its usual price. Compact and easy to use, a new toy was clearly in my future.
For those who are unfamiliar, sous vide involves cooking food sealed in a vacuum packed bag in a precisely heated water bath so that whatever you are preparing cooks to that temperature and no higher. Such a technique yields food that is cooked evenly throughout.
And it is fun to play with! So far I've cooked salmon, ribeye, and eggs with varying degrees of success. The steak was perfectly medium rare and a quick sear in a hot skillet made it gorgeous, too. The water temperature for the salmon should have been a few degrees cooler-- I can fix that next time-- it was still pretty good though, and the eggs were the coolest texture ever, almost like custardy melted cheese.
I'll keep you posted about what I cook next!
For those who are unfamiliar, sous vide involves cooking food sealed in a vacuum packed bag in a precisely heated water bath so that whatever you are preparing cooks to that temperature and no higher. Such a technique yields food that is cooked evenly throughout.
And it is fun to play with! So far I've cooked salmon, ribeye, and eggs with varying degrees of success. The steak was perfectly medium rare and a quick sear in a hot skillet made it gorgeous, too. The water temperature for the salmon should have been a few degrees cooler-- I can fix that next time-- it was still pretty good though, and the eggs were the coolest texture ever, almost like custardy melted cheese.
I'll keep you posted about what I cook next!
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