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Cooking with a Sous-Vide machine Part 2 Recipe

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This recipe for Cooking with a Sous-Vide machine Part 2, by , is from Rayfield - Lee Wedding, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverly Rayfield

Category:
Category:

Ingredients:  
Ingredients:  
For all of you peons who don't take cooking shows seriously, let me introduce you to the Sous-vide (/su:vi:d/; french for "under vacuum"; American for "you have too much money but thank God you are not spending it on cocaine).

This is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath, in a Sous-Vide cooker, or in a temperature-controlled steam environment for longer than normal cooking times (usually 1 to 6 hours, up to 48 or more in some selected cases such as you nod off or go away for the weekend and forget the damn sous-vide was left on) at an accurately regulated temperature much lower than normally used for cooking, typically around 55 to 60 degrees C (131 to 140 degrees F) for meat and higher for vegetables. The intent is to cook the inside evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

This method was first discovered in 1799 by the English (and we all know how good their food is), and was rediscovered in 1974 by the French who were amazed that when foie gras was cooked in this manner it kept its original appearance (nasty), did not lose excess amounts of fat (leaving it greasy) and had a better texture (and the whole vomitous liver smell).

Directions:
Directions:
A benefit of this handy little kitchen helper is that foes gras cooked in this manner in a sturdy plastic bag keeps in all essential juices and aroma that otherwise would be lost in the cooking process thereby avoiding stinking up the whole house.

Amazon and Ebay lists the Sous-Vide in a variety of sizes and attachments which range from $180 to $2500. If this is out of your budget may I suggest you simply add it to your bridal registry and perhaps a friend will make your day.

Or, on the cheap, and feeling like MacGyver, go to Goodwill and splurge $10 on a used crockpot, two thermometers or $15 for a thermocoupler and temperature controller timer. If you are any kind of a geek you CAN make this work. But the secret to perfect sous vide cooking is to invest in quality new quart sized freezer bags. NO LEAKING ALLOWED.

Put one thermometer in the protein where you can see the dial from the top and place meat/thermometer in the freezer bag. Put water in crock pot and add another thermometer. Set the crockpot on low, medium or high depending on whether you are at home all day or off to work. If you are at home, set the timer to go off every hour or two so you can check to see when the two thermometers come within a few degrees of each other.

If you are off to work. plug the crock pot into an outlet controlled by your whole house wireless monitor system and have it turn itself off once both thermometers are in agreement. Or, have the no-longer-used baby monitor watch the crock pot and you can check in on your phone.Tell the phone to turn the appliance off. This will also let you know when it is time to leave the bar and head home to finish glazing or crusting your meal. Salute and Bon Appetit!

 

 

 

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