I recently purchased an immersion sous vide device from Chef Steps called Joulle.
These devices aren't new, but I've never cooked this way before, and I think it's FANTASTIC - for certain things.
This thing rocks the protein portion of a meal! Your trimmed and seasoned protein goes in a bag (open Ziplock, vacuum sealed pouch, etc) along with desired flavoring ingredients, and then submerged in a water bath heated and circulated by this little gadget. When the food reaches desired temperature, merely finish by searing in a rocket-hot pan and serve.
Recent meal was a pork chop, salt/pepper, 2 crushed garlic clove, rosemary sprig, and olive oil. It was vacuum sealed, rested a day or two in fridge, and then warmed to 135 degrees F and finished seared with butter. The best chop I ever made!!!
However: 1) this thing does a few things great; don't try to force it to do something that's better done in a traditional manner. People poach eggs with it - easier and better results are done traditionally. Bread - ridiculous. Pasta/Rice - why bother? Just because you CAN cook something this way doesn't mean you should.
2) This particular brand is a little gimmicky. You must use an app to turn it on, set temperature, time, etc. I don't need an app to use my stove or oven, why not just put on on/off and temp setting dial on it?
3) The most popular make of these is currently on sale, almost 40% off; I wish I had seen this earlier. https://anovaculinary.com/store/
It's similar to braising in concept, but at such low and precise temps, that tender or lean cuts are cooked to perfect temp without risk of over-cooking. It also uses almost no liquid touching the food (a tablespoon or two of olive oil), so flavors imparted (garlic, onion, herb, etc) are VREY pronounced.
These devices aren't new, but I've never cooked this way before, and I think it's FANTASTIC - for certain things.
This thing rocks the protein portion of a meal! Your trimmed and seasoned protein goes in a bag (open Ziplock, vacuum sealed pouch, etc) along with desired flavoring ingredients, and then submerged in a water bath heated and circulated by this little gadget. When the food reaches desired temperature, merely finish by searing in a rocket-hot pan and serve.
Recent meal was a pork chop, salt/pepper, 2 crushed garlic clove, rosemary sprig, and olive oil. It was vacuum sealed, rested a day or two in fridge, and then warmed to 135 degrees F and finished seared with butter. The best chop I ever made!!!
However: 1) this thing does a few things great; don't try to force it to do something that's better done in a traditional manner. People poach eggs with it - easier and better results are done traditionally. Bread - ridiculous. Pasta/Rice - why bother? Just because you CAN cook something this way doesn't mean you should.
2) This particular brand is a little gimmicky. You must use an app to turn it on, set temperature, time, etc. I don't need an app to use my stove or oven, why not just put on on/off and temp setting dial on it?
3) The most popular make of these is currently on sale, almost 40% off; I wish I had seen this earlier. https://anovaculinary.com/store/
It's similar to braising in concept, but at such low and precise temps, that tender or lean cuts are cooked to perfect temp without risk of over-cooking. It also uses almost no liquid touching the food (a tablespoon or two of olive oil), so flavors imparted (garlic, onion, herb, etc) are VREY pronounced.