Sous vide cooking entails sealing food in a sealed bag and cooking it in a water bath. The water is set a certain temperature and circulated, and the water stays at that temperature.
The idea behind this is that, if you know what temperature you want your food cooked at, you can never really overcook your food. So you can cook meats, eggs, vegetables in there for hours, and never overcook them. You can seal in spices, butter, aromatics and just let it cook away, coming out moist and flavorful.
Sous vide machines are usually only used by professional chefs, but, thanks to TV cooking shows, it’s becoming more popular for home cooks. There’s one available for home cooks, the Sous Vide Supreme, that runs about $450.
John wants a sous vide machine. Bad. I was going to get him one, but then he read a blog post about making your own immersion circulator, and he decided to do that instead.
He started building it over the weekend, and he’s waiting on one more part to come in. We might be immersion circulating food by next week.
John had two different on/off switches, and this is the one I chose, but he wound up not using it. I might use it for something else, like attach it Chicken to stop him from barking so much.
I will keep you updated on the progress of the sous vide machine!