What is all the fuss about Sous-Vide?

At Christmas my hubby came through with my 2nd favorite present (Favorite present of all times was a DVD of Babette’s Feast) of all times… a sous-vide immersion circulator. I had been wanting one for a few years but the price was ridiculous. But now that the price had come down a good friend led Joe straight to the path of success.

I posted a few pics on my personal FB page and when I ran into people everyone asked, “What is sous-vide? What is that contraption?”. Of course, one of my witty friends Scott thought it was some sort of marital aid and wondered what Joe was doing with his spare time but that is the farthest thing any truth there is. Sous-vide is a method of cooking food sealed in airtight plastic bags and then submerged in a temperature-controlled water bath.

The are a myriad of reasons why you should embrace this cooking:

• take a cheap cut of meat and turn it into filet mignon… tender is an understatement
• Great for entertaining > cook your food ahead of time and just need to grill/saute/ broil to bring up to temperature and serve. Great for a dinner party of 8 or grilling chicken for 60 people
• Perfectly cooked meat, fish, poultry EVERY TIME. Seriously. For the home cook perfection is now available to you.
• Food Safety > Kills potential pathogens
• Precise temperature control and uniformity of temperature. No dryness at the edges and rare centers.
  

The slide show I have attached is how you go about the process. Below are the links if you want to buy a setup. Trust me… you will not regret it. Just invite me over for dinner!


The immersion circulator: http://anovaculinary.com/products/anova
Vacuum Sealer: http://www.amazon.com/FoodSaver-GameSaver-Deluxe-Vacuum-Sealing/dp/B0018...
App (so you know how long to cook things): https://www.polyscienceculinary.com/sousvide-toolbox-iphone.php



There are a ton of recipes online that will help you get the hang of it.