I have the best hubby in the world. After about two months of my not-so-subtle hinting that I was dying for a sous-vide machine of my own (love you, Richard Blais!), my lovely husband hooked me up with the oh-so-gorgeous SousVide Supreme. Plus, my wonderful mom and dad completed the package with a counter-top vacuum sealer. Behold.
Cooking sous-vide (or “under-vacuum”), is method of cooking wherein food is vacuum-sealed in plastic bags and then dunked in a (precise!) temperature-controlled water bath for extended periods. This method allows you to cook food at the exact temperate at which you’d like it to end up (i.e. 134 degrees F for a medium-rare ribeye). Because of the slow cooking time and constant temperature, foods are cooked evenly all the way through to a precise level of “doneness.” Foods, such as animal proteins, can then be finished with a pan sear or kitchen torch to give it that additional flavor and texture that we all love.
More about my first sous-vide experiment after the jump!