Sous Vide Cooking
Sous Vide cooking is quite possibly the best discovery I have made since I started my adventures in the kitchen. I'll be honest, I had never heard of it until just recently. A friend of ours had this mysterious kitchen gadget that cooks food in boiling water. Hmm.. sounded a little strange if you ask me, but of course I had to try it out for myself, and I fell in love!!
Everything from beef to chicken, fish to veggies, even eggs, comes out to absolute perfection! Just season the meat, or whatever you are wanting to cook, seal it in a bag and drop it in the water.
The Sous Vide controls the temperature of the water so you can never over cook anything. Keeping it sealed also keeps all the juices in so it never dries out like it would in an oven or even a crock pot! You can drop your meat in and leave it all day long without any worries.
You simply set the Sous Vide at whatever temperature you would like your food to reach. (You can always google search what the internal temperature of any food item should reach before consuming.) The Sous Vide will heat the water to that exact temperature and regulate it so it never goes a single degree above or below what you have set. You can create a perfect medium rare chuck roast and cook it for hours with out a worry of over cooking.
I have since become addicted! Its the best feeling to come home from work and already have dinner ready! If you don't have one or haven't heard of it I would highly recommend you look into it! It is well worth the investment.
Left to Right:
Medium Rare Chuck Roast (Left in Sous Vide for 29 hours at 135 degrees)
Filet Mignon (Left in Sous Vide for 3 hours at 130 degrees)
Inside of the Filet Mignon
