Sous-Vide, Sous-You
by Buck Reed
Ketchup was first put in a jar and sold commercially in 1830. This remarkable creation was followed by mayonnaise, marketed in 1907. Today, we mark the day that ketchup and mayonnaise will now be mixed together and actually sold in the same bottle. Imagine…no more haphazardly mixing these two condiments together or having to consult a recipe and carefully measuring these two ingredients before mixing them together yourself. What a time to be alive. If it is not at your local grocery store, then ask for it by its name: Mayochup.
Then, there is the newcomer technique of the day: sous-vide. This technique is part of the new molecular cooking wave that is sweeping the high-end, hoity-toity culinary world. But unlike most of the methods being used in this new world of cooking, sous-vide might actually find a comfortable place in your kitchen.
Sous-vide was developed in the 1970s, and was used to gently cook foie gras by sealing it in a plastic bag and heating it in temperature-controlled water. It was quickly adopted by the airlines to provide top-notch gourmet meals to first-class passengers. In the last two decades, it has been expanded to a go-to technique for high-end restaurants. Today, home sous-vide kits are being marketed to the novice cook. Maybe you got one for Christmas? But, if you didn’t, do not question how much your family loves you, but instead, question how much you display your love of cooking. Holiday guilt…my favorite tradition.
At first glance, it might look complicated, but it is actually simple and easily managed. The first thing that this will help you with is consistency. Whenever someone asks me times and temperatures for recipes in their home, I must guess since I do not know their oven. Sous-vide solves this problem since it is precise temperature control, with exact times it takes to get food cooked perfectly. There is even comfortable wiggle room in the time for when things are not going as planned.
As far as equipment, you will need a circulator, a food saver with bags, and a large pot. A circulator is a device that will heat your water to the proper temperature and maintain it during that cooking time. The good news is that if you do not already have a circulator, there are a multitude of people who will receive one as a gift, but will not have an interest and might donate it to Goodwill. I am thinking you should start looking in March, or after the April tax rush. You probably already have a food saver, which most people have banished to the bottom cabinet.
The best part about this method is that it is versatile. You can use it to prepare more expensive cuts of meats, as well as elevate the cheaper ones. It also works well with fruits and vegetables, and will help preserve the flavor of your food, as well as introduce new flavors to them.
Like anything new to the culinary world, this technique may not easily catch your interest, but with a little research and practice, it might become a handy trick in the magic show we call your kitchen.
