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 with all of the details of my exploration -- just with a few of them. Sous vide cooking utilizes a water bath that precisely controls the temperature of the water so that when food is placed in a vacuum-sealed pouch it gets to the perfect temperature and then can sit there and just get happier without ever overcooking. Last Friday night, some of the clergy from church came for dinner, and, since one ate no meat, I went to the local seafood market and bought two whole fresh triggerfish for $4.99 a pound. I put the skinned filets in Zip-loc bags with a little butter, dill, and lemon slices for 45 minutes at 130 degrees. Delicious.
Tonight, I fixed a pork roast, but at the same time I added a pouch of chicken giblets to make chicken and rice for my dogs, who benefit from a low-residue diet. The Science Diet chicken and rice costs more than filet mignon. As I was chopping up the morsels of gizzards, liver and chicken hearts, I had to taste a bit. Whoa! My next project is going to be giblet pate. I'll just add some allspice and cinnamon (if any is left in the tin) along with a little Knox gelatin. It will be way more sophisticated than turkey Jell-O.
Insert your own sophisticated comments on sous vide cooking, chicken gizzards and related topics here.