A Southern Sophisticate Explores Sous Vide Cooking

Yep, that’s me. I haven’t changed my handle at Ricochet yet but when it comes to the frontline of culinary sophistication, I am there. I got a SousVide supreme cooking machine for Christmas and I can’t think of any gift I have enjoyed more since my first BB gun.

I won’t bore you wit…

  1. Mr. Bildo

    I like to sous vide chicken roulade and then use a brown butter technique to fry it for serving. Technically you can set it to 170 for breasts, but I go with 180 to be sure. Forms up perfectly when cinched in plastic wrap. Try it. It’s fun!

  2. Joan of Ark La Tex

    I am jealous! 

    This will be perfect for Lobster Tail, since it is so easily overcooked. 

    I found this sousvide lobster recipe

    SousVide1.jpg

    Look at the Duck Sous Vide

    duck_sous_vide-695x350.jpg

    I have to buy this machine just for the 36 hour Pork Belly

    pork-belly.jpg

    Sous Vide Strip steak 

    diy-sous-vide.jpg

  3. Severely Ltd.

    SP, Does this makes you a gourmet cook like a Flowbee makes someone Vidal Sassoon? Just wondering because I’m doing most of the cooking lately.

  4. Percival

    How’s it do on hot dogs?

  5. Southern Pessimist

    Severely, I don’t know what a Flowbee is but if it is uncouth, I probably have one or am one, I don’t know. Sous vide makes cooking for a small group extremely easy because it is hard to screw it up.

    Percival, I doubt if ultra-slow cooking does much for hotdogs but from what I have read it is perfect for making  beef brisket or corned beef where you can just slice off huge thick chunks of perfectly cooked beef for sandwiches without additional preparation.

  6. Joan of Ark La Tex
    Percival: How’s it do on hot dogs? · 12 minutes ago

    Sous Vide Hot Dog foam on Potato Confit. 

    hot-dog-foam.jpg

    secrets in the foam!

  7. Southern Pessimist

    Joan,

    One of the next things I am going to try soon is sea scallops. Like lobster they can turn into small hockey pucks in a moment if over-cooked. I figure I will use some of them served over pasta and add the rest to a chowder with potatoes, red pepper, cream and corn for the next day.

  8. Susan in Seattle

    Joan, you find the best food porn.

    I have wanted to mess about with sous vide but haven’t taken the time to yet.  I’m a bit reluctant to invest in a special cooker for it and am investigating other ways to cook sous vide besides the machine.  My foodie friends say cooking this way yields better flavor.  Please let us know how the sea scallops turn out.

  9. wilber forge

    Sounds like an interesting method of cooking. The Flowbee on the other hand has to be one of scariest and most useless devices ever marketed.

  10. Southern Pessimist

    Susan, there are inexpensive alternatives to sous vide but I don’t know if there is a better alternative to food porn than Joan’s observations. 

  11. Southern Pessimist

    Only on Ricochet would the words food porn and chicken gizzards show up on the same page.

  12. Rachel Lu
    C

    We’ve bad our sous vide about 18 months. My husband is a walking commercial for it. The combination of easy and delicious really is pretty fabulous; short rib is amazing in the sous vide.

  13. Butters

    this is how fancy restaurants get steaks perfectly cooked, just keep them in the sous vide machine untill someone places an order, then sear it for a minute to get a nice crust, then serve

  14. flownover
    Southern Pessimist: Only on Ricochet would the words food porn and chicken gizzards show up on the same page. · 51 minutes ago

    Saw this article when I first learned about the method , very funny comparison. 

    I’ll get there, my cooking is about as subtle as ketchup on an egg. I smoke pork as a hobby and have to yet to discern how the sous vide would help.

    And the crusty stuff on the sides of a pot after braising the short ribs that you scrape off into the onions and red wine, how do you replicate that one ?

    Just asking. Glad to hear it is problematic with vegetables, simpatico there.

  15. Joan of Ark La Tex
    Southern Pessimist: Susan, there are inexpensive alternatives to sous vide but I don’t know if there is a better alternative to food porn than Joan’s observations.  · 52 minutes ago

    You both are making me food frisky, if there is such a thing. :D I saw the alternative methods. Heat is one thing, evenly slow spread out heat is another. Plus the right pressure. When we are dealing with protein, every second counts. In eel cooking, from the time the eel is sliced, cleaned and caramelized in super high heat take 1 minute. Any longer will be a fiasco. 

    Passion is manifested in heat control. 

  16. wilber forge

    Re: Joan.  Draw the line at eel, used the stuff for Sturgeon bait only.

  17. Joan of Ark La Tex
    flownover

    my cooking is about as subtle as ketchup on an egg.

    Egg cooking is an art. Ketchup. I still don’t know how to make it. 

    EggMatrix136F-152F.jpg

  18. Joan of Ark La Tex
    wilber forge: Re: Joan.  Draw the line at eel, used the stuff for Sturgeon bait only. · 14 minutes ago

    Oh Wilber, that’s like skipping diamonds on the lake. 

  19. Southern Pessimist
    flownover

    Southern Pessimist: Only on Ricochet would the words food porn and chicken gizzards show up on the same page. · 51 minutes ago

    And the crusty stuff on the sides of a pot after braising the short ribs that you scrape off into the onions and red wine, how do you replicate that one ?

    Yeah, Licking those zip-lock bags is just not the same. As Joan said passion is manifest in heat control. I have no self control, how do you expect me to have heat control?

  20. Southern Pessimist
    Joan of Ark La Tex

    flownover

    my cooking is about as subtle as ketchup on an egg.

    Egg cooking is an art. Ketchup. I still don’t know how to make it.  · 23 minutes ago

    Edited 22 minutes ago

    Actually, Joan’s illustration points out the great value of sous vide cooking. You can place whole eggs in the shell in the water bath and create perfect soft boiled eggs without worrying about the time. I don’t eat a lot of soft boiled eggs but if I had Brittish friends over for brunch I would know how to impress them.

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