Taste the Meat, Not the Heat: The Benefits of Sous-Vide
Those with particularly discerning tastes lament few things as much as an overcooked steak. To see a beautiful, delicate filet mignon turned to charcoal by an unskilled chef is tantamount to a national tragedy to foodies everywhere. Alas, if there was only a way that cooks could render expensive steaks succulent and perfectly cooked, regardless of skill level.
Fortunately, with the advent of sous-vide, just such a reality is not merely possible, but commercially available. You may have seen a sous-vide device on sale already, but trust us, this is not your grandma's bain marie.
Sous-vide not a device, but rather a method of cooking that involves submerging food in carefully regulated hot water in order to bring the item up to the ideal temperature, no more, no less. Rather than subject a gorgeous beef tenderloin to searing heat in the hopes of getting the middle up to the correct temperature while the rest of the meat is horrendously overcooked, a sous-vide device regulates the water temperature so that it never creeps past the point of doneness. Why try to achieve an internal temperature of 135 degrees Fahrenheit with a 700-degree flame when you can just use a 135-degree water bath?
Sous-vide is a versatile, easy to use cooking method that can bring even the most woefully unskilled home cook to Michelin tier status. And it's not just for meat connoisseurs; have you ever made perfectly al dente glazed carrots without the risk of making a mushy, bland mess? Cooking of any type has never been easier than with a sous-vide machine. With this precise method of cooking, you'll not only enjoy your food more but never again will you be forced to throw out a poorly cooked meal.
There's never been a better time to see what you've been missing out on. Don't settle for another overdone meal, start cooking like a restaurateur with an at home sous-vide!
For great sous-vide recipes, check out Thermodyne's blog!
Posted in: Cooking Tips & Recipes