Sous wha ???

Cooking Sous-Vide. What did u say again? That's right, SOUS-VIDE! If you've ever eaten at a restaurant with a chef who is practicing a variety of cooking techniques, then it's likely you've encountered this term before.

I'll never forget the first time I was introduced to sous-vide. As someone who speaks French fluently, I was dumbfounded when I had to ask a waiter 3 times: "Cooked how the fuck?" upon introduction to that evening's dinner options. I never thought sous-vide was that hard to pronounce, but apparently it was!

Enough babbling about irrelevant anecdotes and on to the good technical stuff now. Cooking sous-vide essentially allows one to retain the integrity of the food product while cooking it at an extremely low temperature, usually in a sealed bag, immersed in a temperature controlled water bath. This can last for hmmm, let's say anywhere from 1-25 hours depending on the product, allowing for maximum tenderness. After this step, it's common to finish off the cooked product in a hot pan to reduce chances of food poisoning (certain bacteria don't get killed off because of the low cooking temperature).

While this used to be somewhat of a restaurant-only method of cooking, companies are now introducing DIY products for at home chefs.




DOESN'T THIS ALL LOOK DELICIOUS !!!