Submitted by Stuart Broz on Fri, 12/11/2009 - 8:22pm
Today I sent my SousVide Supreme demo unit back. I had it for almost two weeks. While this gave me a chance to get a feel for the machine, it didn't really give me enough time to really see all of what sous vide - as a technique - has to offer. Here's what I cooked:
Submitted by crimfan on Wed, 12/09/2009 - 10:01am
As it seems it is Sous Vide Week(tm): http://www.nytimes.com/2009/12/09/dining/09sous.html (Is Sous Vide Week another "Hallmark Holiday"?) I am still puzzled by the whole sous vide thing but I guess I'm much more curious now than I was before. (I think I've had some things cooked sous vide that ended up, frankly, overly tender, which is why I'm skeptical.)
Submitted by Stuart Broz on Tue, 12/08/2009 - 4:09pm
The SousVide Supreme isn't much to look at. It is a big silver box, a bit larger than a bread machine. The controls on the front are simple. It has little more than a temperature readout, controls to set the temperature, at timer, and a power switch. You can set it to within 1 degree Fahrenheit or .5 degrees Celsius. Inside, it is mostly a big, empty chamber that you fill with water. The reservoir has a false bottom so that things you are cooking are kept from directly touching any hot spots. There is an odd little rack that goes inside to hold your food packets.
Submitted by Stuart Broz on Mon, 12/07/2009 - 7:20pm
Last week, I got an exciting package in the mail. It was a SousVide Supreme that I was loaned as a demo unit for a couple of weeks.
Submitted by Stuart Broz on Fri, 10/23/2009 - 2:20pm
I've been very excited about the possibilities of sous vide cookery. For those who don't know, sous vide involves vacuum-packing (and sealing) raw food and cooking it in a controlled, low-temperature water bath. The idea is that the food maintains its shape and appearance while becoming equally cooked throughout. For example, if you cook a steak sous vide to a particular temperature, it will be exactly that temperature throughout - not rarer in the center and more well-done on the outside.
