Web0r wrote:
tj86430 wrote:
BBQ is great (and from April to October I prepare most of my dinners on fire)
For amateur cooks who want to excel (esp. when cooking meat, but also other ingredients: fish, vegetables, eggs etc) I have two words: sous vide
(and, you can also combine sous vide with bbq)
I heard about using this method, but it's quite complicated from how it looks... Any advice or resources where I can read more on how I can do it?
It is actually much simpler than you might think. The downside is that you need two pieces of equipment, which you might not need otherwise:
- vacuum packager (I don't know the correct term in English, but this is the machine you use to suck air out of a plastic bag with food in it and then seal it)
- circulator (of course you can also purchase a sous vide cooker, but that is an overkill for most users)
For vacuum packager there are other uses, e.g. if you tend to store food in freezer (as I do, since I hunt)
The process is simple: you put the food to be prepared in a vacuum bag using the vacuum packager. Then you fill a large kettle (or bucket or any container) with water, stick the bag with food in, put the circulator in and program temperature and time (depending on the food, can be found in recipe or guide book). Once the food is cooked, some post-processing (seasoning, searing, barbequeing etc) may be required.
I know of one extremely good resource, but it is in Finnish. I will check if I can find some in English.
e: it seems that the correct term is vacuum sealer
e2: the resource in Finnish is largely based on this:
http://www.douglasbaldwin.com/sous-vide.html Based on a quick look it contains everything you will need to know about the subject (and much more)