Sous vide……..What a Great New Way to Cook!

The holidays are always greatly anticipated at our house, especially when we are privileged to host our family and friends. We go into high gear – and this year, it was even more fun than usual.

A couple of weeks ago, a new-found friend had been explaining a cooking technique he used. It was called sous vide. What??? How do you spell that?

It's French, pronounced “soo veed” and it means “under vacuum”. After our friend's animated description, we looked at each other and decided we just had to check into this technique a bit further. Off to the Internet we went, reading different recipes and understanding the whole concept of this type of cooking. The sous vide technique cooks your food in a vacuum sealed bag while it is submerged in a water bath at a precisely controlled temperature —- whew! That's a mouthful!

In a nutshell, you take your piece of meat, for example, and place your favorite spices, fruits, and/or rubs inside the bag. Vacuum seal the bag closed and submerge it in the sous vide cooker. It is preset to a special temperature and the cooker will hold water within one degree of that temperature for the entire period of time it cooks. The natural flavors and juices are locked inside the bag as it cooks. The nutrients found in the food are retained – compared to grilling or baking, where they may evaporate or stay within the pan.

The time and temperature that you cook your meat varies. We did a brisket for 48 hours (yup, you heard it right!). Beef tenderloin – 4 to 6 hours. Pork tenderloin took 6-8 hours and salmon was done in fifty minutes. Each cut of meat was sealed in it's own bag with it's own variety of seasonings. The low, slow way of cooking made the meat OH so tender and moist.

We chose to purchase a sous vide cooker, but have been told that you can make your own by purchasing a heating element and circulator on-line. I will tell you that the cooker, itself, was pricey – but we seldom go out to eat and I would liken the price to a fancy dinner out for four. The water temperature and the cooking time determine the “done-ness” of the food – so special attention was given to the cooking manual!

Not to be outdone by the main dish, we had to have some homemade Thanksgiving bread to complete the look. We made a batch of dough, shaped the rolls into balls and scored the sides with a sharp knife. As the dough rose, it spread apart and gave the appearance of a little pumpkin. We stuck a nut in the top to give it a stem – and off to the oven they went.

After a wonderful day of great family, friends, and food – we paused to say “thanks” for another holiday….and bustled off to the car to go see Santa!!

 

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