Meyer got a new kitchen tool this fall. It’s a Sous Vide by Poly Science. For those not in the know, sous vide is a type of cooking technique where food it vacuum sealed in a bag and cooked by steam heat (usually in a water bath or also by steam heat). Sous vide means under vacuum in French. Many professional chefs use sous vide cooking methods in their restaurant kitchens as it’s a way to precisely cook food to a certain temperature. It’s not for the planned meal as it does take longer than in a pan but it’s a way to guarantee a perfectly 135 degree F medium rare steak. It’s becoming more popular with home cooks as the price point on the equipment has decreased and I think more and more home cooks are curious about delving into professional chef territory. In some ways this is both a good and bad thing. Sure, I still want to go to a restaurant because talented chefs can make me a meal that I don’t want to spend the time and detail to make. But yes, I would like to know how they do it themselves. I guess Meyer and I are even crazier foodies as we don’t want to just enjoy great food but we want to understand the process that it took to create it. I think a sous vide can assist the home cook to make consistent food if they are willing to put the time and effort into learning the correct techniques. It’s not your average 30 minute meal. Some sous vide cooking can take over 72 hours. Time and temperature for each ingredient needs to be understood so that there’s little risk of botulism. You can be teetering at the brink of food safety so there needs to be concentration of the task at hand and study of what needs to be done what temperature.
For this go around, Meyer cooked us some perfectly pink pork chops in just a few hours. Even without brining the pork they were perfectly tender and perfectly cooked to approximately 143 degrees F. All that was needed was to sear them up in a pan to crisp the surface, then off to be sliced, and devoured. Delicious! Next up for our kitchen appliances is a Searzall. I can’t wait to talk about all the fun we do with this attachment!
I can’t say I know that much about the ins and outs of this cooking method as Meyer really has taken the lead in the study, preparation, and cooking. But I do know it makes delicious meat. Eggs are on the horizon as I’m dreaming of recreating a dish I had while visiting Dallas. I’m sure I’ll convince Meyer to write a post or two on some of his recipes once he’s done a few more meals. For now, just enjoy my delicious Instagram pics of our sous vide meals.