No. You can’t hear the sound of sous vide because it’s silent. And powerful. And will transform the way you cook … especially proteins. Never again will you worry about what temperature is right for chicken, beef, pork or seafood. There’s no carry over cooking, so the temperature you prefer for your steak, for example, is guaranteed to be rare, medium rare, or even medium well if that’s the way you like it.
What’s this all about anyway? If you aren’t familiar with sous vide, I’ve had several weeks to use mine and it is a revelation. I’ll take you through the process using the humble chuck roast to produce two different dishes. The cut of meat is the same. The time and temperature varies between roast beef (a fraction of the cost of a rib roast) and a typical pot roast braised on the stovetop or in the oven (think luxurious and fabulous flavor).
Many months ago, the cool folks at ChefSteps.com announced a crowdfunding campaign to support their sous vide cooker, Joule. The video on the Joule link is super. As an early adopter, there was a deep discount on the unit and like many such projects getting off the ground, there were some considerable delays past the anticipated ship date. No matter. It’s part of the adventure of helping great products launch. Now you can order Joule here and here.
It used to be that sous vide was a strictly restaurant technique. The equipment was massively expensive and a rig costs in the plus $1,000 range. But sous vide (which is French for under vacuum) was actually invented for home cooks to make their dishes reliably delicious. It didn’t take off as a home appliance largely due to the high cost. But restaurant chefs love it because a steak can be sitting happily in medium-rare 130 degree F water, waiting for a patron to order it and the chef to sear and sauce it at the last minute. Faster service, exact degree of doneness and satisfaction all around.
Like many electronic devices from cell phones to smart TVs, early incarnations of inventions are massively expensive, but if you wait it out, the price plummets. Even a year ago, top-rated sous vide cookers like the Anova were $300. Now on Amazon.com, the price is around $150 and during Amazon Prime Day, it was $99! So the technology is at the point that it is practical for a cook whose kitchen is well-equipped. Makes a great present!
I have to give a shout out to Nomiku as well. This dynamic duo couple—chef and physics dude—toured the country teaching tekkies how to build a DIY sous vide cooker after the chef was dazzled by the ones in her professional kitchens. After time they decided to engineer a cooker that didn’t need a blueprint to construct. And their cookbook, is a gorgeous collection of restaurant-worthy dishes you can make even if you don’t have a degree from a cooking school.
This is the set-up you use for whatever brand of sous vide cooker you have:
A deep pot to submerge your cooker and your food.
While vacuum sealing your ingredients is ideal, you can also use a ZipLock freezer bag (but not the kind with a slider). The ZipLock freezer bag is safe to use with food in this application, and strong enough for the normal cooking times. If your roast is going to cook for more than 12 hours (I have a pastrami cooking away for 48 hours) then you really should use the vacuum sealer bags. I had a Food Saver on the shelf that I really didn’t use for its intended purpose (freezing food) but I use it now at least every other day. But you can simply add your ingredients to the sous vide bag, lower it into the water and secure the top to the side of the pot with clips, as shown in this video. I’ve made several versions of chuck roast over the last few weeks. The one below was not seared, and I didn’t remove the fat deposits. Not searing the roast didn’t markedly change the flavor, but the chunks of fat were unsightly, so I take them out now when I made roast beef. Because of the higher temperature for a pot roast, it isn’t as noticeable, so I don’t bother with the trimming.
For long cooking times, I found these ping pong balls on Amazon which cover the water surface and minimize evaporation. You could use aluminum foil over the top, too.
Once the roast is seasoned and bagged, choose your temperature. I set the sous vide for 135 degrees F for the roast beef and cooked it sous vide for 48 hours, and for the pot roast I used 160 degrees F. and 24 hours. I seared the pot roast in a skillet as well prior to sealing it up. The roast beef was company worthy and is rib roast quality at a fraction of the price. The pot roast was succulent and tender with loads of juice for gravy.
To accompany the roast, I’ve got a salad that was instantly dubbed Klaatu Burrata Nikto by Harris and Linds. #scifinerds I started out using the traditional caprese salad ingredients, but found the textures too similar. Over time I’ve added various items. Right now I like thinly shaved fennel, sliced green olives, cucumber as well as tomatoes. For lunch and this photo I also added some thin-sliced ham. Burrata is a mozzarella shell with creamy, soft stracciatella inside. Stracciatella used in this sense is a riff on traditional Italian ice creams or soup. Currently it’s Harris’s hands-down favorite salad. He prefers lettuce-free salads, I’ve recently discovered. While this recipe is not paleo, it is primal, so if you’re down with dairy, it’s all good.
The playlist features this year’s Grammy nominees and as usual, Louisiana is well represented. Enjoy!Google+