So it seems this community was created around the time of the great migration and never took off. Well, I’m hoping to change that and grow this community to where it deserves to be. I love sous vide cooking and learning new recipes and tips to try. I’ll do my best to post something most days and hope I can encourage members to as well. So please take part in the discussion and post tips, recipes, or anything else related to sous vide. Ask questions as well.
And please feel free to reach out or comment below with suggestions or ideas on how we can grow this community. I look forward to talking with you all in the comments!
Hi! …What’s sous vide?
I’m coming from sorting by New, this popped up and I’m totally unfamiliar with this style of cooking, so thought I’d try to help stir up the community by asking!
A style of cooking where you seal something and submerge it in water kept at your desired finishing temperature until the food reaches that temp.
Afterwards, proteins are usually seared over very high heat to get that delicious maillard reaction.
Thanks so much. The gist was given by the other commenter. I’ll add, it’s a very common way of cooking in restaurants, for meats especially. Although they use giant industrial sous vide cookers. But for us at home, we use immersion circulators that keep water moving at a constant temperature so your food stays at that temperature and it’s almost impossible to overcook. It also lets you fine tune the temp your food is so you can have exactly the texture or doneness you want. It makes getting that perfect cook of steak super easy.
I’m sure we can point you in all sorts of directions to get started if you would like.
Have a look on YT for a guy named Guga who has a channel “Sous Vide Everything” I think.
He is a good informative presenter and super likeable.