spiceplace
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Anyone done any Sous vide cooking?
It's a water oven. You seal, say, a steak, in a foodsaver bag. Then cook it in, say, 140 deg F water for 8 hours. It's safe because you get the food to an internal temperature high enough to kill the bad things. And yet, the temperatures are low enough to not destroy the flavor by heating too high.
I read about this in the book Cooking for Geeks last year. It's widely used in France for the last 30 years.
Last month I bought a set up. I've cooked with it several times with mixed success. Last weekend I had my best success by cooking two New York Strip steaks for 7 hours, and then browning them over high heat, to get caramelization. Tremendous. It had the flavor and texture of Prime Rib.
I'm looking for a cookbook or guidance on cooking times. Any thoughts?
It's a water oven. You seal, say, a steak, in a foodsaver bag. Then cook it in, say, 140 deg F water for 8 hours. It's safe because you get the food to an internal temperature high enough to kill the bad things. And yet, the temperatures are low enough to not destroy the flavor by heating too high.
I read about this in the book Cooking for Geeks last year. It's widely used in France for the last 30 years.
Last month I bought a set up. I've cooked with it several times with mixed success. Last weekend I had my best success by cooking two New York Strip steaks for 7 hours, and then browning them over high heat, to get caramelization. Tremendous. It had the flavor and texture of Prime Rib.
I'm looking for a cookbook or guidance on cooking times. Any thoughts?
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