Have you used or tried Sous Vide Cooking? Let us know in the comments below.
The technology of sous vide cooking could be the summer’s answer to the slow cooker. When cooking sous vide, food is enclosed in a vacuum-sealed bag (sous vide is French for “under vacuum”) and submerged in liquid, where it cooks at a very low, consistent temperature, often for a long period of time (though fish can cook quickly in this method). The method is intended to allow the food to cook evenly and precisely.
The sous vide allows the foods to develop unique flavors and a tender texture—it cooks in its own juices with just a little seasoning. It’s super simple and very forgiving—there’s very little chance food can get overcooked. There’s very little hands-on time when cooking sous vide.
Could this technique, previously only available to gourmet chefs, becomes the home cook’s latest secret culinary weapon?.
THE SOUS VIDE SUPREME $429.99
THE SOUS VIDE SUPREME DEMI $329.99
Available at KitchenClique.com
Have you tried Sous Vide cooking or enjoyed the result in a restaurant? Would love to hear your thoughts.