As you may all have guessed from all the articles I have been writing, I’m a huge fan of the Sous Vide method of cooking.
Why? Nutrients are retained, you can cook ingredients to the perfect point and textures are beautifully enhanced. On top of that, there’s barely a mess, dishes are eliminated making clean up a snap. This technique is also ideal for those who love to entertain as you can prep dishes days in advance and just re-heat prior to the arrival of your guests.
There are some affordable and easy to use machines in the market so this is becoming a more feasable option for the at home chef. All you need is your machine, vacuum sealer and vacuum bags. If you decide to get fancy, stop by the library and grab yourself a copy of Under Pressure by Thomas Keller and get ready for magic.
If you are ready to Sous Vide, these are handy little temperature and time chart to get you started.