May 25, 2011

Sous-Vide Cooking Gaining Popularity


Sous-Vide cooking is gaining popularity as most young chefs are using not only in their kitchen at work, but also their kitchen at home. We reviewed the SousVide Supreme for home use sous-vide cooking some time ago, and are still using this method for pork chops and other items in our kitchen. If you're unfamiliar with sous-vide cooking it's basically a french method to cook using vacuum sealed food in a hot water bath.

At WikiPedia: French for "under vacuum",[1] is a method of cooking food sealed in airtight plastic bags in a water bath[2] for a long time--72 hours is not unusual--at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C or 140 °F. The intention is to maintain the integrity of ingredients and achieve very precise control of cooking.

We have done a variety of cooking using our SousVide Supreme, but it was only available at Sur La Table at the time, the SousVide Supreme is now widely available and even at Amazon. What we think you'll like is how convenient it can be after you get a few items prepped like meats and vegetables ready to go, and even prepare an entire meal in the supreme if you mix the right ingredients. Wired has a really great article on one of the pioneers, and mind the comments - even though Sous-vide using a low cooking temperature it's not a bacteria bath, the results with food are amazing.

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Posted by Jay Brewer at May 25, 2011 7:44 AM
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