About Sous Vide
I’m a huge fan of the sous vide method of cooking and this blog is where I share my tips, tricks, and recipes. I have also written a couple of books on the subject including Sous Vide Science, an expanded version of the sous vide cooking guide, Sous Vide Muse, that I published last year. Just like my first guide Sous Vide Science is a down and dirty guide to sous vide cooking while also containing quite a bit more background on the sous vide method and some of the tricks Iʼve learned over the past few years. The most exciting thing about the sous vide method is that it allows even novices home cooks like me to prepare AMAZING meals cooked perfectly every time.
The sous vide method of cooking is so easy to employ you really only need two pieces of information for any recipe: the temperature setting for the circulator and the cooking time. I am not a chef but I’ve found that the sous vide method has allowed me to consistently prepare great food for my family and friends. My own culinary journey began while
I was watching “Burnt” a movie starring Bradley Cooper and Sienna Miller. Cooper played a classically trained chef who eschewed the newfangled cooking method called “sous vide” that Sienna Miller’s character was proposing. In one scene Cooper told Miller, “You don’t cook; you warm food up in condoms”. Eventually Cooper warmed to Miller and the sous vide cooking method she proposed.
Sous vide is a method of cooking in which food is sealed in vacuum bags and then placed in a water bath containing a ‘sous vide circulatorʼ. The circulator maintains a precisely regulated temperature for long periods of time that is much lower than normally used for cooking. The method allows for consistently reliable results.
Cooking using the sous vide method is very simple. Given that almost all foods can be cook at four general temperatures: 130°F, 140°F, 165°F, and 185°F I decided to organize my recipes based on temperature. The temperatures are simply guidelines and over time youʼll likely modify them to your own tastes. For example, if you prefer rare steaks youʼll want to set your circulator to 120°F but if you like medium steaks youʼll need to set it to 135°F. I cook my steaks at 130°F because I prefer them medium rare. And remember, Google is your friend as there are scores of sous vide recipes online.
About Me
I’m a serial entrepreneur, author of the StartupMuse, contributor to Forbes and managing partner of Sumo. Check out my podcast on iTunes. You can connect with me on Twitter, Facebook, LinkedIn and Instagram.
