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I was cooking at a two Michelin star restaurant last year where a large majority of proteins and vegetables were cooked sous vide. Don't underestimate the impor
by dzlobin 17y ago
I was cooking at a two Michelin star restaurant last year where a large majority of proteins and vegetables were cooked sous vide. Don't underestimate the importance of a good salting, but sous vide will make everything you cook perfect, and consistent.
There is a better home option now than the rice cooker + pid timer( which does not circulate water and leads to uneven cooking. http://www.sousvidesupreme.com/ http://www.sousvidesupreme.com/
This is as good as you can get without buying a $995 dollar immersion circulator(which you should buy if you can).
Pick up the more expensive foodsaver, if you can't afford a commercial unit.
I cook at arazorashinyknife.com these days, and our commercial unit which costs $5000 just died on us, it cost $1000 just to have a guy look at it -.-
http://cookingissues.wordpress.com/2010/02/02/coming-soon-sous-vide-and-low-temp-primer/ http://cookingissues.wordpress.com/2010/02/02/coming-soon-so...
Here is a primer on sous-vide cooking, which by the way can can be done the ghetto way by sealing a sturdy ziplock bag almsot under water, to get as much air out as you can. Then you can leave a large pot of water running under the hot water tap until you can get the water to the temperture you need.
- ars 17y agoAren't you worried about the plasticizers from the bags?
- tptacek 17y agoYes.
- illumin8 17y agoSous Vide sounds interesting, but I don't relish the though of eating known carcinogens that are leeching into my foods. BPA is a serious risk, and the FDA so far has refused to take much action on it. It seems that corporate profits trump safety these days. How much rocket fuel is safe to drink in our public water supply? What are a few deaths against the right to corporate earnings?
- tptacek 17y agoYou're not crazy, but if you're serious, you basically need to avoid all commercial meat, both because nobody's guaranteed that things like BPA haven't leached into your food before it arrives on the shelves, and because commercial meat is exposed to worse things than plasticizers.
- tptacek 17y agoTotally not sold on the value of the circulator for a home rig (although, don't spent $1000 on an IC, since the price circulation is about to drop radically). Unless you want to make a poster of eggs cooked to every degree between 130 and 150, the ghetto PID controller setup is plenty precise enough.
- dzlobin 17y agoI highly doubt that the price of the ic is going to drop as it still hasn't dropped a dollar. A oid controller is totally fine for a home cook, and if you can afford it the sous vide supreme is even better. A quality foodsaver would be just fine for home use as well. PS if any NYC HN'ers are interested in coming to an underground supper club for dinner, check our. Arazorashinyknife.com and shoot me an e-mail. Its a fun time and everybody Is welcome
- tptacek 17y agoPing me in email, and I'll track down the $300 part I'm thinking of. I've seen (IRL) the sous vide supreme appliance, and have a peer who got to use one for a couple weeks, and if you've got the ghetto rig, the SVS doesn't add anything. Hacker News types are better off with the PID controller.
- joshwa 17y agoarazorashinyknife, eh? We run in similar circles (friends with cathy erway?). Is your project food-related?
- dzlobin 17y agoShe's a friend of a friend I believe..we've never met. Yeah we do dinners around the city/country/world. We're doing a series of dinners in late march, sign up for the mailing list on arazorashinyknife.com for a heads up, you should come! You mean the project I mention in my HN profile?