| Sous Vide, French for "under vacuum", is a cooking method where food is sealed in airtight vacuum bags, then emerged into heated water. Using the method allows for repeated perfection. I recently picked up an Anova Sous Vide Precision Cooker during a 50% off sale on Amazon. I had always been skeptical of the water bath cooking technique. I, like some, thought that "boiling" food was ridiculous. Now that I've experienced the perfection of the sous vide cooking method, I am now a believer!! The Anova sous vide mounts on al any stock pot, Cambro container or any food safe container. |  |
I picked up a 28 day dry aged 25oz Prime Ribeye from my friends at Patton's Meat Market in Duluth, GA. When I got home, I filled a heavy bottom pot with hot water, clamped on the sous vide cooker and set the temp to 120F. After unwrapping the steak, I seasoned it with kosher salt and a sprig of fresh rosemary. Then carefully slid it into a vacuum seal bag, sealed it tight and threw it into the heated water.
The steak cooked in the sous vide for appox 2 hours. During this time, I poured myself a bourbon, watched some ESPN, and eventually preheated the Mini Max Big Green Egg. I preheated my 12" Lodge Cast Iron skillet to approx 400F. Using tongs, I removed the steak from the hot water, removed it from the vacuum pack and patted it dry with some paper towels. I added some oil, butter, crushed garlic, fresh thyme and fresh rosemary to my skillet and seared the steak for approx 2 minutes on each side.
The steak cooked in the sous vide for appox 2 hours. During this time, I poured myself a bourbon, watched some ESPN, and eventually preheated the Mini Max Big Green Egg. I preheated my 12" Lodge Cast Iron skillet to approx 400F. Using tongs, I removed the steak from the hot water, removed it from the vacuum pack and patted it dry with some paper towels. I added some oil, butter, crushed garlic, fresh thyme and fresh rosemary to my skillet and seared the steak for approx 2 minutes on each side.
Here are some lamb chops using the same method as above. These cooked at 130F for approx 72 hours. Using a mortar and pestle, I combined fresh rosemary, garlic, extra virgin olive oil and salt and pepper into a paste. Then basted the shops and seared them on the Big Green Egg direct for a minute r so on each side. The result was absolute precision perfection. All of the fibers and tissues were broken down over the 72 hour process. The lamb was fork tender. I served it with a portobello arborio and a portobello pan sauce created from the drippings of the lamb. Absolute amazing.
 |  |
So far, I have been VERY pleased with the Anova Sous Vide Precision Cooker. It is easily disassembled for cleaning and built very well. I look forward to using it in the future!
