Sous Vide or Not Sous Vide


Sous vide, or not sous vide… That is the question !

Okay. I have been a BAD blogger. I have NOT been on the ball, nor have I been good about taking pictures, but times they are a changing!

So again. Sous vide or not sous vide ! I guess the question now is, what IS sous vide?

Sous vide is a technique that has been kicking around some of the finer commercial kitchens since the mid-1970s. It is a technique involving a very old cooking principal combined with new technology. The old thoughts of low and slow temperature cooking. Similar in concept to a braise or poach. The primary difference being that in MOST cases, the foods are cooked in a sealed plastic bag that has been immersed in precisely temperature controlled water. Until recently, that temperature control technology has been too expensive for the home based cook or small shop chef to be able to afford. This is no longer the case!

There are two primary home sous vide units out there for the home cook. The Sous Vide Supreme,  which is a self-contained unit, an insulated box with a lid and self-enclosed immersion circulator. The other is the Anova Sous Vide Immersion Circulator, which is a standalone immersion circulator that you provide your own container to use. I went with the Anova unit, so I will be doing my reviews based on that unit over the next few articles.

Okay. Now for the first question. What can this do that I cannot do with my oven? Ovens, and stove top ranges cannot deliver the precise heat without fluctuations over an extended period of time.   What does that mean? Your oven generally runs hotter (175 and above) than most sous vide temperature preparations. AND, temperature control will not be precise. Why? When you set your home oven for a temperature, say, 200, that temperature will fluctuate as much as +/- 25 degrees to get a median temperature of 200 over time. The home range top has similar issues, and a serious lack of accurate temperature controls when you look at setting of Hi, Med or low, or 1-10.

So, you have decided to go head long, what is ELSE do I need? Water, a cooking bag and the protein that you desire to cook. I prefer to use a vacuum sealed bag similar to this Food Saver Vacuum Sealing System, but it is NOT required. You can use zip top bags and use the water displacement method of removal of air.

Next up? Cooking!!!!

One comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s