Sous Vide Recipes
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One of the first real "Gadgets" that Dad got into was his Immersion Circulator. From the minute he got it he was cooking all of the Sous vide recipes her could find. Sous vide is a fantastic method of cooking because it is almost impossible to mess up.
The basic concept is you fill a vessel with water and then heat that water to a specific temperature using an immersion circulator. This handy little gadget moves the water, heats it and maintains that temperature.
You then vacuum seal food and place it inside that water bath and cook it for whatever time the recipe asks for. Since you are cooking food at a precise temperature the food can never really get "over cooked".
The worse thing that would happen if you left your food in the water bath too long is it would get too tender.
This method of cooking lends it self well to just about anything. The most common uses are for steaks and items that tough and need a long cook to break down and become tender, like roasts.
In 99% of the recipes you will have to sear the food when it is done cooking in the water bath. Food right out of the bag is not the most attractive and has a soft texture. A quick pan sear or spin on the grill fixes that.
Sous Vide produces some of the most delicious recipes Dad has ever had.
