Wednesday, March 17, 2010

Sous-Vide 101: Prime Steak Primer

You may have seen it on Iron Chef -- vacuum seal meat in plastic bags and then cook it in an immersion cooker with the water temperature precisely controlled. Serious Eats has a primer on the use of the immersion cooker for steak. Sous-Vide 101: Prime Steak Primer | Serious Eats

Finally, anyone with a bit of cash (or a generous friend or two) can produce perfectly cooked proteins without fail—chicken with a juiciness the Colonel's wife only dreamed of, and the kind of double-thick pork chops that would've made me break out a celebratory PBR mid-service, had I been able to produce it when I was a line cook.

Unfortunately, there aren't too many practical resources for home cooks now that they've actually got the damn machines. Hopefully, this new recipe series will shed some light on sous-vide cookery basics.

1 comment:

Diana Hsieh said...

I've just launched an e-mail list that I hope will be a good resource for sous vide home cooks:

Here's the description from the web site:

SousVide is an informal, private mailing list for people who cook sous vide, particularly home cooks. Its basic purpose is to facilitate the sharing of information, resources, recipes, and tips related to cooking sous vide.

All and only subscribers to SousVide are eligible to submit posts to Sous Vide Review, a blog carnival featuring the best posts of the month on sous vide cooking hosted by The Modern Paleo Blog ( ).

SousVide is not moderated, but members who violate its very basic rules will be subject to moderation, if not unsubscribed. It is managed by Shea Levy.

The list is part of my "Modern Paleo" web site ( ), but you don't need to eat or advocate a paleo-type diet to join the list.

You can subscribe here:

If you have any problems subscribing, just drop me an e-mail, as I can subscribe you manually.

Please feel free to spread the word! I'm hoping that the list and carnival can become a major resource as we experiment with sous vide cooking.

FYI, I've blogged a bit about my own experiments with sous vide here: