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.
House & Home June 2018
Morgan Michener (props)