[Sca-cooks] Sous Vide was Making sausage

[Johnna Holloway]

It's all the rage and been featured on Top Chef for quite some time  
now. I am surprised that you've never come across it.

Williams-Sonoma offers the equipment and describes it as:
.
"Sous vide is a technique where foods are slowly cooked in a vacuum- 
sealed pouch inside a water bath. Offering precise temperature  
control, paired with a circulating pump this thermal circulator  
ensures incomparable flavor and texture every time."

http://www.williams-sonoma.com/products/polyscience-professional-sous-vide-thermal-circulator/

Search under sous vide on their website for more recipes and videos.

"In this recipe by Chef Michael Voltaggio, turkey pieces are first  
cooked using the sous vide method. Then the fully cooked breasts and  
drumsticks are deep-fried, and the thighs quickly seared, just before  
serving. The turkey can be cooked in the sous vide circulator for up  
to four days in advance; refrigerate in the vacuum-sealable bags."

http://www.williams-sonoma.com/recipe/voltaggios-sous-vide-turkey.html?cm_src=RECIPESEARCH

Johnnae

On Dec 28, 2011, at 10:46 PM, Stefan li Rous wrote:
> What is a commercial grade water bath and how do you use it in  
> making ribs?  And what do you mean by "sous-vide"?