Entries tagged with 'Sous-Vide 101'
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Sous-Vide 101: Glazed Carrots

I'm the first to admit that sous-vide is not the best way to cook everything, and that goes for the majority of my favorite vegetables. Peas, asparagus, ramps—all those delicious, fresh spring flavors do better with a quick blanch or a sauté. That said, there are some vegetables for which sous-vide cooking can't be beat. For me, carrots top that list. When cooked in a sealed bag with a little bit of butter, sugar, and salt, the natural flavor of the carrot intensifies into a sweeter, stronger, and downright tastier version of itself.

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10 Comments | Posted by J. Kenji López-Alt, June 2, 2010 at 8:00 PM
Tagged: carrots, sous-vide, Sous-Vide 101, vegetables, vegetarian

Sous-Vide 101: Slow-Cooked Eggs

This is one of the easiest and most impressive applications of a low-temperature water oven like the Sous-Vide Supreme. The idea is that the texture of a cooked egg is determined solely by its temperature. That means when cooked to 142°F, egg whites will be barely set but still hold their shape, no matter how long you hold them there (provided you give them enough time to heat through, that is). Similarly, at that temperature, egg yolks will be hot, but completely liquid.

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29 Comments | Posted by J. Kenji López-Alt, May 5, 2010 at 11:15 AM
Tagged: eggs, sous-vide, Sous-Vide 101

Sous-Vide 101: Low-Temperature Chicken

There is a misconception about food safety, and particularly how low you can go with low-temperature cooking. But with a temperature-controlled water bath, you can not only cook chicken to lower temperatures, but more importantly, hold it there until it's completely safe to eat. What does this mean for a home cook? It means you no longer have to put up with dry, 165°F chicken.

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25 Comments | Posted by J. Kenji López-Alt, April 14, 2010 at 2:00 PM
Tagged: chicken, food safety, sous-vide, Sous-Vide 101

Sous-Vide 101: Prime Steak Primer

Why would anyone want to sous-vide a steak, you might ask? The short answer is flawless execution. When a steak is cooked via standard methods, even with a precise thermometer, you run a certain risk of over or under-cooking it. This risk can be minimized, but it takes practice, and skill—even the seasoned line cooks who've been turning-and-burning steaks before vegans existed will produce the occasional slightly-too-well-done porterhouse.

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47 Comments | Posted by J. Kenji López-Alt, March 3, 2010 at 1:00 PM
Tagged: meat, sous vide, Sous-Vide 101, SousVide Supreme, steak