Sous Vide Moves From Avant-Garde to the Countertop.

[elleng]

ONCE you sous vide, you never go back.

That, at least, is the chant of a global pantheon of chefs — like Heston Blumenthal, Joël Robuchon, Ferran Adrià, and Tetsuya Wakuda — who have made this low, slow cooking method the standard in the last decade.

http://www.nytimes.com/2009/12/09/dining/09sous.html?pagewanted=1


HAVE FUN AND REPORT BACK, OK GUYS???

:hi:

[Tesha]

1. I love reading the NYTimes

- and especially the Dining section...

If you ever have the chance, get a steam oven.. I mean really!
I use it in place of the regular oven, in place of the microwave, in place of the pressure cooker, even in place of the outdoor grill for some things.
I rise bread dough at 85 degrees in a moist environment.
I cook pork at 100% humidity and a low temp - and the meat is like butter.:9

I'm going to try cooking in my steam oven at a super low temp to see if I can recreate their outcome.

[Warpy]

2. I didn't buy a microwave for years

because I found I could steam leftovers and even do frozen dinners in a tray in my Chinese steamers just as well if not better, and in almost the same time.

The steamer is also great for rejuvenating hardened, stale dinner rolls and burger buns. I still prefer it for heating things like frozen burritos on those "it's too damn hot to cook" days.

There's always a solution out there for those of us who have tiny kitchens and budgets to match.

[housewolf]

4. Can you give more info on your steam oven?

I'm curious...

This sounds like a quite useful piece of kitchen equipment. Wondering about brand(s), size, costs, etc?

Thanks

[supernova]

3. Interesting gadget

at 450$ though it's pricey for a small kitchen appliance.

So, basically it's a supped up crock pot for things that you wouldn't ordinarily crock pot. Once an item is cooked, like that steak, you can hold it there until you want to serve it. That's a nice feature for time management. I can certainly see why professional kitchens like it. And tough bits of meat like flank steak and chuck roast that benefit from longer cooking times, yes.

I'm not too sure I'm keen on doing foods that ordinarily are quick to make, i.e. steak, in it though. What's the added benefit for that? Is it more energy efficient that using the regular old fashioned method?