Sous Vide

A few years ago, a friend introduced me to the sous vide cooking method. I recommend it to my clients as a way to batch cook almost anything. Meat, poultry and fish all maintain their flavor and juices that would otherwise be lost and dried out using other methods. 

So, what is sous vide? Well, you can hear it from the man who brought it to the main stream himself…

Personally I find it most helpful when preparing meals for the week. I can cook several lbs of chicken with about 10 min of prep and then come back in an hour and a half to two hours and everything is cooked and ready to go. I use it for fish, and even steaks. You’ve never had a steak until you’ve had one prepared in a sous vide! Some people do like to sear their food in a pan or on a grill post sous vide, but that’s optional.

If you’re ever wondering what temprature to cook something at, some sous vides come with apps that will tell you, or you can just google it. So, if you like your steak more well done than medium rare, you can find what temprature and how long it needs to cook very easily.

Here’s a great example of how to cook chicken in one. The seasoning is optional.

This is what I use. It’s effective and affordable: https://a.co/d/e0hKNWA

DISCLAIMER: I am in no way sponsored or compensated by Anova. Nor do I get any sort of compensation from Amazon.com. I genuinely believe in the product, and it’s unique value it brings to my clients. I’ve used it for 5 years now.