Bringing Sous Vide to the Home Cook
24th November 2014
Then there is the computer you use for sous vide, a cooking technique beloved by restaurant chefs — and a truly groundbreaking way of making better meals. In this method, you begin by packing food, usually meat, into a plastic bag. Then you place the bag in a water bath whose temperature is precisely controlled by a computerized thermostat. Then you wait.
After an hour, two hours, or in some cases 72 hours, you will have an exquisitely textured cut of meat — a steak with a uniform pinkness from edge to edge, or chicken so tender it tastes like no chicken you have ever experienced. If you have ever wondered how high-end restaurants get every steak right, every time, it is most likely because they cook sous vide.