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Web: Sous Vide Cooking: How to Get Started | Serious Eats
Cook them sous vide. With the precision of sous vide cooking, you can ensure that the juices and
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Cook them sous vide. With the precision of sous vide cooking, you can ensure that the juices and flavor stay packed inside that pork chop, right where they belong. Here's a tip: If you're cooking for two, instead of two skinny pork chops, get yourself one big, fat, double-cut chop and split it at the table.
How to Sous Vide Without the Fancy Machine Step 1: Prepare a water bath. Fill your pot with water. Step 2: Mount a thermometer on the side of the pot (optional). Step 3: Heat water. Turn your burner to medium-low, and heat the water until it reaches... Step 4: Place food in a Ziploc bag. Place ...
How to Sous Vide Anything 1. Season Your Meat. As with all successful meat cookery, the first step is to season your protein,... 2. Bag It (with Aromatics) Once your meat is good and seasoned,... 3. Get a Good Seal. If you’re going the vacuum sealer route, follow the manufacturer’s instructions. ...

Videos

  • Sous Vide Beginner's Guide | Sous Vide Everything
    Sous Vide Beginner's Guide | Sous Vide Everything
  • A Beginner’s Guide to Sous Vide Cooking- Kitchen Conundrums with Thomas Joseph
    A Beginner’s Guide to Sous Vide Cooking- Kitchen Conundrums with Thomas Joseph
  • Sous Vide Basics: STEAKS and EQUIPMENT!
    Sous Vide Basics: STEAKS and EQUIPMENT!
  • How to Sous Vide Steak | Serious Eats
    How to Sous Vide Steak | Serious Eats
  • Sous Vide | Basics with Babish
    Sous Vide | Basics with Babish
  • Sous-Vide Like a Pro - an in-depth guide (Sous-vide series, Ep. 1)
    Sous-Vide Like a Pro - an in-depth guide (Sous-vide series, Ep. 1)

Web

Getting Started with Sous Vide. Learning how to cook sous vide is as much about having the proper tools and equipment as it is about using the right techniques to achieve the results you want. Read on to discover tips and tricks designed for those entering the world of sous vide.
The key to sous vide cooking is the “sous vide” (or “under vacuum”) part of the equation. Vacuum sealing foods prevents evaporation and allow for the most efficient transfer energy from the water to the food. To do so, simply place your seasoned food in a plastic bag and remove all of the surrounding air to create a vacuum seal.
Have you heard about sous vide cooking and aren’t sure what it means? In this episode of Kitchen Conundrums, Thomas Joseph shares his knowledge about cooking sous vide and shows you how to get ...
Sous vide is for cooking foods at low temperatures (like 130/140 F) for perfect, even doneness and no risk of overcooking (if the appliance is working right). The water bath conducts heat faster than air (cooking 140 F in an oven would take forever) and the plastic bags keep all the flavor in.
Sous-vide is the only way to transform a tough cut like bottom round roast or chuck roast or rump roast into a tender, succulent, juicy roast, while still cooking it at rare or medium rare! This sous-vide rump roast (or chuck roast) is perfect for dinner, for lunch sandwiches, and even for steak and eggs breakfast for a crowd!