Intro Sous-Vide Cooking

In April of 2013 we began our sous vide journey.  I signed us up for a class @ Braise Culinary School, one our favorite places on earth.  We were going to learn how to do sous vide at home without buying expensive equipment.  The class was great, very inspirational and ended with us heading straight to Williams Sonoma the next day to buy the Poly Science immersion circulator and a vacuum sealer.  I was unsure that this was a good plan even after the class.  What sold me was eggs!  It's so easy to throw eggs in there and have them perfectly cooked. 

Three years later we are still using it quite often.  Matt will get meat that is already vacuum sealed and throw that in.  We'll seal inexpensive cuts of meats in simple marinades.  I was never a big fan of tempeh but cooked in a vacuum bag with a balsamic marinade makes one of the best things I've ever eaten!  I've done many desserts in mason jars in there!...  bread pudding, cake, cheesecakes, pudding to name a few.  I have a long list of techniques to try.  I even read you can brew beer in there!

​Here is the reference we use most often from class.  Times/temperatures are helpful and we've adjusted slightly for our tastes.