The home chef has a new reason to be excited. The sous-vide circulator, a long-time staple of expensive dining restaurants, is finally making it’s way into residential kitchens.
If you’re unfamiliar with the sous-vide circulator, imagine the most tender, luscious brisket you’ve ever tasted – or ponder the steak that was so delicate that it fell apart in your mouth before you even had a chance to bite down. Whether you’re cooking a hamburger, prime-rib or even vegetables, it doesn’t get much better than this.
The sous-vide cooks meat at low temperatures and it takes “tender” to a whole new level. Try it once and you’re pretty likely to put the crock pot in storage.
The sous-vide process uses vacuum-sealed bags that are submerged in heated water for many hours. Since the water temperature is maintained for the entire time the meat is cooking, there’s never a risk of over-cooking. The longer you cook it, the more tender it becomes. Leaner cuts of meat are ideal.
The down-side is that it requires planning. The upside is the taste. Pork chops and spare ribs have recommended cook times ranging from 2 to 48 hours.
Anova sous vide immersion circulator on Vimeo.
Choose your sous-vide machine and enjoy the finest brisket you’ve ever tasted.