this shit is mind fucking.
want to try.
don't want to pay for
http://www.amazon.com/s/ref=nb_sb_n...d-keywords=sous+vide&rh=n:1055398,k:sous+vide
Sous-Vide 101: Prime Steak Primer | Serious Eats
want to try.
don't want to pay for
http://www.amazon.com/s/ref=nb_sb_n...d-keywords=sous+vide&rh=n:1055398,k:sous+vide
Sous-Vide 101: Prime Steak Primer | Serious Eats
f you've gone out to a fancy restaurant in the last five years or so, you've most likely eaten a protein that was cooked sous-vide in a water bath, whether you knew it or not. The process of vacuum-packing meat and cooking it in a precise temperature-controlled water bath has revolutionized the way fine-dining restaurants are run.
The introduction of the Sous-Vide Supreme, the first temperature-controlled water bath designed for home cooks promises to do the same for home cookery. Finally, anyone with a bit of cash (or a generous friend or two) can produce perfectly cooked proteins without fail—chicken with a juiciness the Colonel's wife only dreamed of, and the kind of double-thick pork chops that would've made me break out a celebratory PBR mid-service, had I been able to produce it when I was a line cook.
Unfortunately, there aren't too many practical resources for home cooks now that they've actually got the damn machines. Hopefully, this new recipe series will shed some light on sous-vide cookery basics.