I'm always up for experimenting in the kitchen, and one of techniques that interests me most is Sous-vide, a cooking method in which ingredients are placed in a plastic bag and cooked in water at controlled temperatures. Recently, Wired Magazine published a short article about it that has only furthered my intrigue. The article features former Microsoft Chief Technical Officer Nathan Myhrvold, who has become the Sous-vide expert within the online culinary community eGullet. Myhrvold gives some tips for Sous-vide cooking, and hints that he may release a book about it "someday." The article inspired me to seek out other Sous-vide resources on the web. I found this Sous-vide blog, and this thread on Cooks Illustrated. If anyone has any experience or tips for cooking this way, please please share!
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Reader Comments (Page 1 of 1)
4-06-2008 @ 3:22PM
Dave said...
I've used this method in the past for camping actually. When you're out in the wilderness and your water source might be suspect, you are able to minimize the amount of water used as well as fuel and cleanup by doing this method. I've done a variety of different meals this way. There is even a way to do bread. I don't find a link, but it uses the steam instead of being submerged.
It's cool to discover this actually has a real name.
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4-07-2008 @ 5:34AM
boss sauce said...
I've been having a blast with sous vide using a homemade temperature controller rig:
http://www.flickr.com/photos/salsaviz/2224757841/
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4-07-2008 @ 1:53PM
Andrew said...
I do it all the time. I use a PID from Auber Instruments and a crock pot. I do just about everything that way from reheating leftovers, making confits, cooking steaks, roast beef, rendering fat, hard boiling eggs. It's simply amazing.
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4-13-2008 @ 8:52PM
edaname said...
I have been preparing beef ribs, fish, pork belly and many other dishes in a large capacity rice cooker and a SousVideMagic temperature controller, GREAT results. And the rice cooker is extremely energy efficient because of the built-in insulation.
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