Sous Vide is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meat and even higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture. (taken directly from Wikipedia)
For Example, you are cooking a Strip Steak. You will set the water bath to 132°F for a perfect medium rare. The best part about this cooking method is the flexibility. I get home from work throw a steak in the freezer bag, remove all the air, put in the water and turn on the Sous Vide and it is ready when I get home from the gym. It will not overcook and it will be the perfect temperature. You still want to sear the outside though, but that takes about a minute. I normally use a torch like http://www.amazon.com/Iwatani-Cooking-To...B00BBJC1CY or a cast iron skillet set on high. Don’t use a crème Brulee torch because they are too weak and take too long. I have cooked steaks, chicken, pork and fish using this method and it always turns out excellent. You can also cook vegetables, though I have never tried. An article (http://www.sciencedirect.com/science/art...0X11000035) I found claims that sous vide cooked vegetables retain nearly all of their nutrients. I will give them a try, but you probably need two units, because the temp ranges are so different.
You can make a DIY for less than $40 http://www.instructables.com/id/Sous-vid...s-than-40/
Or you can heat up water and use a cooler http://www.seriouseats.com/2010/04/cook-...-hack.html
I purchased this one http://www.amazon.com/Dorkfood-Sous-Vide...B0088OTON4 and it works great.
There are more expensive options on the markets, but I haven’t used those so I can’t vouch for them.
For Example, you are cooking a Strip Steak. You will set the water bath to 132°F for a perfect medium rare. The best part about this cooking method is the flexibility. I get home from work throw a steak in the freezer bag, remove all the air, put in the water and turn on the Sous Vide and it is ready when I get home from the gym. It will not overcook and it will be the perfect temperature. You still want to sear the outside though, but that takes about a minute. I normally use a torch like http://www.amazon.com/Iwatani-Cooking-To...B00BBJC1CY or a cast iron skillet set on high. Don’t use a crème Brulee torch because they are too weak and take too long. I have cooked steaks, chicken, pork and fish using this method and it always turns out excellent. You can also cook vegetables, though I have never tried. An article (http://www.sciencedirect.com/science/art...0X11000035) I found claims that sous vide cooked vegetables retain nearly all of their nutrients. I will give them a try, but you probably need two units, because the temp ranges are so different.
You can make a DIY for less than $40 http://www.instructables.com/id/Sous-vid...s-than-40/
Or you can heat up water and use a cooler http://www.seriouseats.com/2010/04/cook-...-hack.html
I purchased this one http://www.amazon.com/Dorkfood-Sous-Vide...B0088OTON4 and it works great.
There are more expensive options on the markets, but I haven’t used those so I can’t vouch for them.