[Sca-cooks] Sous Vide

[Johnna Holloway]

My husband was really taken with the tech toy aspect of sous vide too. Now I get to figure out how to use it. 😃 I've been reading Serious Eats which has several instructive recipes. I just need to plunge in and use it and experiment. I figure with the summer heat, it will be nice not to heat the oven up. Ours is a Sansaire https://sansaire.com/blog/ not that many recipes there.

Johnnae

Sent from my iPad

> On Jun 19, 2016, at 12:29 PM, Katja <katjaorlova at yahoo.com> wrote:
> 
> Hi, My husband surprised me with a sous vide for Christmas -- I hadn't asked for one, but a very good friend of ours got one and was totally entranced by the chicken breasts he made with the tool, so my tech-tool-loving hubby wanted one for us.
> It's an Anova, and their website really explains the process very clearly, has an excellent FAQ for newbies, etc.: http://anovaculinary.com/
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> Plus, the website has a TON of recipes from both the company and from users, and they very clearly walk you through the process and include the specific temperatures and times: http://recipes.anovaculinary.
> Snipped
> When it brings the water up to the temp you need, you place whatever you're cooking in the pot and let it cook for the desired amount of time. Snipped
> I was, personally, far more impressed with the eggplant I cooked whole in the sous vide -- it was silky and amazzzzzzzzing. 
> Zucchini was also very, very lovely. 
> Carrots slow-cooked in the sous vide with honey, butter, and spices and then quickly seared in a pan produced a yummy version of "roasted" glazed carrots without heating up the oven.
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> Katja
> 
> Ok, far from medieval, but I know people on this list have
> one. What are the recommendations for best books, recipes,
> extra equipment, etc? My husband attended a professional
> staff seminar with lunch at Sur la Table and was intrigued
> enough to arrive with one. Johnna