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As prices leave, home cooks get immersed in sous vide cooking - Chicago Daily Herald

Sous vide cooking, definitely strictly the province of professionals, is spreading to home kitchens as cheaper equipment puts the once avant-garde technic within reach. Sous vide, which means "under vacuum" in French, is a so-called modernist method of cooking in which food is sealed in plastic bags (repeatedly vacuum sealed, though that's not mandatory) and submerged in hot (but not boiling) water for long, slow... The result is juicer food because no moisture is spent and cooking temperatures can be maintained within tenths of a degree. "You've condensed these flavors: the chicken, the turkey, the salmon, the asparagus. Whatever it is that you're cooking, the flavor is not dehydrated because there hasn't been this war wealthy on between heat and the food," says Barb Westfield, a strategic director for SousVide Supreme, a pioneer in home sous vide cooking gear. Though the Internet abounds with DIY plans for building sous vide cookers (usually digitally-controlled heaters and unworkable circulators submerged in large basins), for a long time the only commercially available equipment was aimed at professional... That started to coppers in 2009, when Broomfield, Colorado-based SousVide Supreme introduced a home model for around $450 (it now lists for $429 on the guests website). Since then, they've added a second version, the smaller SousVide Supreme Demi, at $329. Meanwhile, companies such as Anova and Sansaire have introduced even smaller immersion-elegance models for around $200. SousVide Supreme appliances are... you fill them with water, set the temperature and close the lid. Immersion models coalesce a heating element with a water circulator in a wand-style device (they resemble immersion blenders) that you set into your own water-filled container. Though sous vide cookers may be an emerging slot, they fit into the larger and longer standing trend of companies adapting professional kitchen gear -- everything from citation cooking ranges to powerful blenders and massive refrigerators -- for... The rise of sous vide cookers, however, has run counterbalance to growing interest in the science of food and cooking, says Michael Tankenoff, spokesman for Anova. The company started with an immersion cooker, the Anova One, that costs $199. Then they ran a Kickstarter stump and raised $1. 8 million for a second model, the Anova Precision Cooker. The newer model costs $179 and uses Bluetooth to proffer with a companion app that allows you to select and control recipes and get cooking updates. Home cook Jason Logsdon became a disciple to sous vide cooking after trying it out on just two things, a chicken breast and pork tenderloin. "Right after doing that I was convinced it was a peerless way to cook food," says Logsdon, who runs the website modernistcookingmadeeasy. com and wrote the recently released cookbook, "Modernist Cooking Made Easygoing: Sous Vide. Though simple in principle, sous vide cooking is more involved than conventional techniques. In addition to irresistible far longer, it also requires greater care. Because the food is cooked at low heat, time and temperature guidelines must be followed carefully to confirm any pathogens are killed. It also usually requires more steps. For example, food won't brown in a sous vide cooker. So getting a real sear on a steak requires cooking it first in the water bath, then transferring it to a broiler or skillet to briefly brown the facing. Also popular: blasting the cooked food with a blowtorch, a technique Logsdon says is "always.

Source: www.dailyherald.com


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