How To Cook With A Sous Vide For Restaurant-Worthy Results At Home
Food editor Kristen Eppich shares the precision-heat technique everyone’s talking about. It may change the way you cook!
Ever wondered how a restaurant produces that silky, tender, perfect cut of meat? Well, it’s sous vide (“under vacuum”), and you’ve probably tasted it without knowing it. Now, thanks to the latest technology, we can use this technique in our own kitchens with just the flick of a wand. Using any large pot, a sous vide immersion circulator and large freezer bags, food can be cooked in a low-temperature water bath until it’s perfectly done — and never overcooked. Sleek sous vide machines are now small enough to be tucked into a drawer, and many are app-enabled, taking the guesswork out of cooking.
So, why do it? It’s simple: texture and flavor. Applying the sous vide method to the meat, fish and vegetables in our recipes creates the most tender and juicy result, where the flavors have been locked in — literally. Click through for four make-at-home meals that are as tasty as dining out.
This could well be the best steak you’ll ever make. Pre-searing gives you a head start to a caramelized crust by dividing your searing time in two (once before the sous vide process and once after).
Get the recipe for Rib Eye With Herby Fingerling Potatoes And Horseradish Cream.
Chef Craig Harding brines the salmon briefly before cooking to enhance its flavor. King salmon – also know as chinook – is seasonally available. So if you can’t find it, ask your fishmonger for a wild salmon that’s rich and fatty.
Get the recipes for La Palma’s Chilled King Salmon With Avocado And Citrus.
Carrots are the surprise star of sous vide cooking. Their vacuum seal keeps all their sugars and flavors locked in, and the texture is the definition of tender-crisp.
Get the recipe for Harissa Carrots With Crispy Chickpeas.
Skinless cuts work best, but if crispy skin is a must, sear it separately in a pan. Here, the compound butter serves as both a marinade and a garnish.
Get the recipe for Chicken Breast With Dill Butter And Little Gem Salad.