One of the things I want to blog about this year is our adventures in sous vide cooking. We were first introduced to sous vide via Modernist Cuisine, which, of course, we lusted over, but the price tag was prohibitive. But then they came out with Modernist Cuisine at Home, which was more affordable, although still quite expensive. I bought it for Stephen as a gift while we were in Finland, and we drooled over the photos. We didn’t have anything in the way of equipment, and we really didn’t want to buy new kitchen equipment while overseas, but there were a few recipes we could do – a low temp steak and a sous vide salmon in the kitchen sink.
The low temp steak was fine, but neither of us saw the real need for it. The sous vide salmon, on the other hand, turned out well, and we began eating it once or twice a month. It’s a great introduction to sous vide, because you need no special equipment. All you need is baggies, a kitchen sink, and a meat thermometer. The recipe is available online if you are interested in giving it a try yourself. (I also blogged about it previously here.)
When we moved back to the US last year, an immersion circulator was one of our first purchases – I believe Stephen bought me one for Christmas. We use the the Anova with wifi/bluetooth capability, and, with only a couple of hitches which we’ve since smoothed out, we’ve been really happy with it. So much so that we bought my parents one for Christmas this year.
As part of that, I’ve been doing a lot more research, compiling information and recipes to share with my mom. There are already a bunch of great websites for learning about sous vide, and this site really isn’t meant to be one of them, but I do want to share some experiences here. So you’ll be seeing posts about sous vide cooking in the future, and if you want to give it a go on your own, let me know!
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