It seems to be all the rage on competitive cooking shows, and we’ve seen how chefs can rise or fall on their ability to master sous vide cooking. Sous vide means “under vacuum”, and has been a staple of cooking in French restaurants since the late 1970s.
However, before you go running off to buy sous vide equipment, please know that it is considered highly dangerous for home cooking. You’ve got to promise that you’ll follow directions meticulously, or else you run the risk of giving your guests food poisoning, including botulism. Yuck. No one wants to end a dinner party with a trip to the emergency room!
If you really want to look into sous vide, here’s a recent article by Mia Stainsby explaining the background and giving you a link to a food chart with times and temperatures.
And here’s a typical Immersion Circulator for you: be prepared to shell out serious bucks!
Image: Amazon
[...] talked about sous vide cooking back in December, but pretty much all you’ve been able to get up till now are the immersion [...]