New Way Of Cooking (For Me)
A friend recently introduced me to sous vide cooking at his house, when they fed me a beautiful thick ribeye. It was so tender and juicy, I couldn't believe it. That same night, he gave me an Anova Sous Vide cooking 'tool' for my birthday, and just this weekend I cooked a 3 lb bacon wrapped pork loin with the same delicious results. Very tender and juicy, so I went back to Sam's and bought 2 more to cook for a family dinner next weekend.
I know a lot of you folks love to cook, so I thought I'd share here since it was new to me and might be to you as well. Sous vide cooking does take some extra time as it's a slower process, but worth the wait. Basically, the machine clamps onto the side of a pot or plastic container with water in it, heats it to the desired temp, and maintains it. The meat/veggies, etc you want to cook get seasoned already, placed into a ziploc freezer bag or similar bag and remove all the air, then submerged into the water when it's ready. Just have to finish it up when you pull it out later... we seared the steaks and pork loin in a hot skillet with butter, but I've read about people taking briskets/ribs, etc. and throwing them on the smoker for a couple of hours after they're already cooked, just to get the flavor and crust.
One guy on the facebook page explained it to me this way: Temperature is used to achieve the level of cooking desired (med rare/well done, etc..), and length of cooking to reach level of tenderness. Tougher cuts may cook 48 hours, and chicken only 1-2 hours. But if you want a med-well steak, once it reaches that stage based on the temperature, it'll stay that way whether it's cooked 2 hours or 10 hours.
Anyway, I'm a little excited about it, and looking forward to trying a lot of things with it. Hopefully some of you will find it new and interesting, but if you've ever cooked with one before, I'd welcome reading about your experience and favorites if you'd care to share details.
https://anovaculinary.com/anova-precision-cooker/
Scott
