For anyone interested in Sousvide cooking. My current passing interest. Myer is selling the Sous Vide Supreme for $199. This was around $700 when first released three years ago. The vacuum sealer is $99. Together this is a great combo and something I can recommend having used mine for the last 2 weeks. My converted rice cooker was a major fail. I have cooked a few things, the latest is chuck steak cooked for one and a half days at 59.5 C and then caramelised in a frying pan for 30 seconds a side. Tender as fillet, very tasty and cheap. Next challenge is creme brûlée followed by eggs (cooked in the shell) etc etc. one of the good things is that you can cook a steak, fast chill in ice water, refrigerate, (or freeze) then reheat in the sous vide when you are ready to eat - takes only 30 minutes and you can ensure that the temperature does not sit in the danger zone below 54.5 C to stop the nasty bugs from breeding. All in all a good purchase and allows you to prepare a barbecue way ahead of time Last weekend I cooked a bunch of rolled chicken thigh fillets beforehand and simply caramelised on the BBQ plate prior to lightly smoking with my smoking gun (another toy but handy as you can just smoke the food to your liking in seconds). Takes the angst out of entertaining.
Posted on: Thu, 10 Jul 2014 12:12:35 +0000
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