Sous Vide Cooking Part 2: The Equipment

This photo shows an easy water submersion technique using brand name ZIP LOCK bags. Will not work with odd shaped items such as vegetables.

I HAVE USED several pieces of equipment over the years, however right at the moment the ANOVA is the best and best value on the market.

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Cooking With Sous Vide: A Six-Part Series


SOUS VIDE is a method of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature much lower than normally used for cooking (typically around 47 to 80°C (117 to 176 °F) for meat, 84°C (183°F) for vegetables).

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