For those interested, sous vide circulator 2 for $249
dcarch7 d c f l a s h 7 @ y a h o o . c o m
9 years ago
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bellsmom
9 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
9 years agoRelated Discussions
If you are Interested In Sous Vide
Comments (4)Did you see that they've partnered with Kenji from Serious Eats for the app? That should be a big improvement. :)...See MoreHot Air Sous Vide?
Comments (24)Erm, no. Sous vide means vacuum packed. You're talking about a method of cooking that has evolved into something other than sous vide cooking. I understand what you're doing, but you need a better name for it.LOL THE HISTORY OF SOUS VIDE This method of cooking was developed in the mid–1970s by chef Georges Pralus (at the internationally renowned Michelin Three-Star Restaurant, Troisgros, in Roanne, France) initially as a means of minimizing costly shrinkage of and optimally cooking delicate foie gras. Chef Bruno Goussault subsequently adopted and expanded the technique to consistently provide gourmet-quality meals to first class travelers on Air France. In the last two decades, sous vide cooking has sparked a wave of culinary innovation and creativity, and has become the secret of top chefs at major restaurants around the world. With appliances such as the SousVide Supreme, this cooking technique is now affordable and accessible to home cooks. HOW TO SOUS VIDE: THE SIMPLE STEPS OF SOUS VIDE COOKING The simple steps of sous vide cooking -- Season/Seal, Simmer, and Serve—require little hands-on time to dial in perfect results every time. Season & Seal– Because the sous vide technique locks in the flavor, the food cooks in its own juices, intensifying its natural flavors. This means that you can season with a lighter hand or in many cases, after the fact. Vacuum/seal the food in air tight cooking pouches. Simmer – Drop the pouches into the precisely controlled water bath. Serve – Many foods, such as vegetables, fruits, and one-dish meals are delicious straight from the pouch. Proteins (meat, poultry, fish) are delicious out of the pouch as well, but may benefit from a quick sear in a hot skillet, under the broiler, on the grill, or with a kitchen torch to impart the beautiful golden color and savory caramelized flavor to these foods....See MoreSous Vide thoughts about when people don't like it
Comments (12)Yes, crispy brown comes from dry heat. There are a few ways of doing it, but as you surmise, it happens outside of the actual sous vide cook. The advantage is that it's cooked 100% through and through to the temperature of your choice while sous vide. There's no perfect sear with blue raw meat happening. For a steak, it's often sous vide cooked, all the way through, then removed from the pouch, juices dried off, then seared in a screaming hot pan. You don't have to hold back the searing temperature, because the meat is thoroughly cooked. This is how the famous "edge to edge" is achieved. There's the dark caramelized sear edge, but no ring of brown, dryer interior and pink center. Just the desired doneness, color and texture all the way. You can make red meat "well done" this way, as in killing pathogens, while still having the soft texture of medium rare. You can also cook it at a higher temperature if you want a firmer texture. It's the temperature setting you're cooking to, not the time, though, of course, higher temperatures still take a bit longer. For other uses you can also do "reverse", where you sear first and then seal sous vide and cook with the circulator. I forget when that is done. That wouldn't be for crisp, of course. You can use sous vide ("under vacuum") to hurry marinades. That's just sealing it in the bag with the vacuum machine, not cooking it. One of the catering joys of sous vide is that on Wednesday, when you receive your poultry order, you can prep Friday's skinless chicken breasts, including the flavorings and herbs, vacuum seal and refrigerate them, then put them in the circulator to cook a few hours before service. When you're approaching time to plate, you can remove them to a sheet pan and put them in the oven for five minutes to brown, or just plate them with a sauce. You're never going to get crisp skin sous vide. All the moisture is held inside, which is great for the flesh, but doesn't dry the skin, which is what makes it crisp. You're not going to get fond, either. There's no Maillard reaction. But you can also just roast off some trimmings and make a pan full of fond. This is where cooking sous vide at home parts with catering. There isn't enough fond in catering to do the job so you're making it anyway. At home, it's a side benefit. Other than to try recipes before serving to company, I don't bother with sous vide for just us. There's no point when I have so many other tools. If you go to the Anova website, you can find all kinds of recipes using their circulators that seem a bit ridiculous, like making cakes in mason jars. As experiments in what you can do, however, they're interesting, and could inform a decision later. The great thing about an immersion circulator that you use with your own vessel, like I have, is that you have an instant spare oven. But what if one kid has football practice, another has show choir, and the third has cub scouts. Besides screaming, you need to chauffeur them and feed them after the boys get home and before the girl leaves. There's drive thru. Ugh. Or crockpot. Or, if like me you have two circulators, you can set your chicken and potatoes to cook sous vide before the scout meeting and have your salad ready, and by the time coats are off and backpacks stowed, everybody's eating a wholesome, perfect temperature, dinner together, whenever you got home, and all your time going to eating it and talking to the kids, rather than fixing the meal up (even microwaving or other reheating takes time) and being late to choir. It's just a tool. There are other ways to achieve what you need to achieve, and people have been cooking for thousands of years without it. I think it was invented a bit over 200 years ago....See MoreThe blintzes were NOT made sous vide, but the cheese was circulated
Comments (23)The Anova box was on a promotional e-mail. I really didn't need it at all, but I'm very pleased with it. The e-mail was entitled "Hurry before they are gone", though it was a pre-issue promotion. Since it arrived immediately, I have to think they were already ready to ship. I don't know if the "hurry" was a marketing ploy or if they're not going to be keeping these in stock permanently. I just was in the mood, having just done the cheese. It's not like blintzes are daily, or even monthly, food. It'll just be so much easier to open the cheese, take its temperature, cut the curds, etc., if the whole deal is on the counter, and a roaster pan has too much evaporation and is too in the way... Anyway, sometimes I get all happy from having a new, mostly useless, toy, and I'm delighted. I think it's the blackest thing I own. It's like black hole black. Even white light doesn't bounce off it. Kind of beautiful and spooky. Here's the flyer: Anova Box Re blintz flavors, I think too much sugar overwhelms the distinctively blintzy flavor, though it does well for disguising having the wrong cheese. :) OTOH, nothing wrong with a sweet blintz with blueberries or mint. Or raisins. If you want traditional Northern European, they're served with sour cream and applesauce. You don't combine the two, but many will alternate bites, to maximize the tickling of the taste buds. My applesauce secret is to cook the apples down in TJ's sparkling apple cider rather than sugar and water. It keeps it very apple-y and has just the right amount of sugar, not too much. (The latter part is why I use that particular cider, but any would do. If it's too sweet, there's always water. :) ) On the blintz making, I can only hope for intelligible instructions. Do you have a hand crank rotary egg beater?...See Moreplllog
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