The technique of sous vide is vacuum sealing your protein with whatever seasoning you want and cooking it low and slow for hours upon hours. Some dishes even go for days. Being an incurable foodie and techie geek combined, I’ve read about it, watched food shows using it and have wondered about it. I make a killer slow poached lobster tail that is silky smooth like I never imagined. It’s slow poached at 150 F for 45 minutes but it was remarkably difficult to maintain a constant temperature. How would a sous vide machine improve upon this or would it?
Can you imagine a tender braised short rib, medium rare? Perfectly cooked, silky duck confit? The whole concept tantalizes me. When I was reading Girl in a Food Frenzy’s blog a while back I just couldn’t stand it any longer. So, I took the plunge and purchased one. I’ve kinda sorta messed around with it fixing a lemon curd
and some shrimp
Today, I have some beautiful 5 pound octopus being delivered. I’m going to put it in the sous vide, slow cook it and grill it. I hope it turns out.
Stay tuned as I experiment and play with the new sous vide machine. Recipes, trials and tribulation will be forthcoming. 🙂