Community » Sous Vide at home

Sous Vide at home group on BigOven.com

Thomas Keller's new book, UNDER PRESSURE and Grant Achatz' ALINEA join Michele Richard's HAPPY IN THE KITCHEN in finally offering practical information (in English) on cooking using the Sous Vide methods at home. The indefatigable Carol B, having cooked her way through THE FRENCH LAUNDRY COOKBOOK is now working her way through ALINEA ( http://www.alineaathome.typepad.com/ ). There must be a lot of interest in this community about this new possibility. Let's create a community of interest here.

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Sous Vide so often done on Top Chef and Iron Chef

I've never tried a Sous Vide before, but have really been noticing how fashionable this method of cooking has become on the cooking competition shows notably "Top Chef" and "Iron Chef America" on TV.  What do you think accounts for its new revival?

davidri

davidri : 41w 3d ago

Vacuum Sealed Bags

One of the requirements for cooking Sous-Vide is being able to seal the food in food-safe plastic bags.  Michele Richard's book mentions cooking lamb loin in "food-safe" plastic wrap.  (He recommends Saran Cling Plus or Saran Premium).  Within the last few months Reynolds and Ziploc have come out with actual vacuum bags.  Reynolds uses a low cost (-$10.00 I think) battery operated hand-held appliance that sucks the air out of their bags, which come in several sizes.  Likewise, Ziploc has a variety of sized bags from which the air is extracted with a manual pump, which looks a lot like the popular Vac-U-Vin wine stopper system.  I had great results with the Reynolds system this weekend.  Anyone else?

[edited January-21-2009]

Trucster

Trucster : 41w 3d ago

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