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Kitchen Vacuum0

It’s not a vacuum for the kitchen.  It’s a lot more fun. 


This is the Sous Vide Supreme.  It looks like a cross between a microwave and a toaster—but it actually boils water.

These things have been popping up on Iron Cheffor a while now, but I couldn’t wrap my head around how they worked.  It reminded me of dumping a frozen bag of brussel sprouts into a pot of boiling water.  The use of this device was just plain . . . I dunno . . . stupid.  It’s easy to boil water, right?

 But, like many times in my life, I was wrong.  Sous Vide (pronounced “soo-veed”) is a cooking technique in which vacuum-sealed food is placed in a water bath.  Still sounds like boiling brussel sprouts to me.  But here’s the difference: the water is kept at a very consistent temperature, sometimes lower than boiling, which results in a longer cooking time—but also changes the outcome of the cooked food. 

Developed in the 1970s by Chef Georges Pralus, Sous Vide actually means “under vacuum” in French.  This method has become popular lately due to new world of flavor and texture options it produces that cannot be obtained by any other cooking method.

The cool thing about the Sous Vide Supreme is that it isn’t made for restaurant use; it’s for the home cook.

And it’s ridiculously easy to use.

Simply vacuum seal whatever you wish to cook in plastic pouches (food grade—you can get these at Wal-Mart), plop them into the water at a temperature specified by the Sous Vide recipe, let it cook, then eat.

by John Barker

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