Many of my readers are cooking fanatics (myself included), watching the Cooking Channel and Food Network almost exclusively of any other TV, so most of you know the term Sous Vide. For those of you who don't, here is the definition from Dictionary.com:
A method of treating food by partial cooking followed by vacuum-sealing and chilling.
(of food or cooking) Involving such preparation.
Sous Vide is a gourmet cooking method, which, until very recently, was used exclusively in restaurants and commercial kitchens. And, of course, because it's so newly released to home use, the cost is astronomical. Some of these appliances costs upwards of $1300.00, for the ultimate version, so not a lot of home cooks can yet afford it.
But, if you are dying to try this method, I have recently discovered and tested an inexpensive version of the device from AquaChef, which is only a fraction of the cost of other SousVide devices at less than $160. The gourmet appliance is lightweight, attractive and uses low energy, not to mention cooks like a dream. It comes complete with a whole list of goodies (listed below), so that you have nothing to buy except the food to cook in it. Here is an excerpt from the AquaChef website that describes this magic appliance:
The secret of the AquaChef is that air never touches your food. By sealing your food air-tight, your food retains 100% of the moisture, flavor, and nutrients. Your food cooks in its own natural juices, evenly at a precise temperature all the way through. Meaning from edge to edge your food will cook perfectly. And since the AquaChef transfers heat better than ordinary air ovens, your food will cook faster, more efficient, and perfectly every time. You will have the most amazingly tender steak, chicken, pork, roast, fish, vegetables....and it will be simply incredible and cooked exactly the way you want it, whenever you're ready to eat it! With the AquaChef your food will never cook past the finished temperature, no matter how long it cooks. No more dried out or burned food. No uneven doneness. No fiddling with the temperature dials on the stove. Just set the AquaChef for the results you want and get perfect, mouthwatering meals every time! GUARANTEED!!!
And, so you really understand what this is, here is a quote from AquaChef that better explains this method of cooking:
Thermal Immersion (Sous Vide) is a culinary method that involves cooking vacuum-sealed food in low-temperature water for a longer length of time than compared to other methods. Thermal Immersion was developed in the mid-1970s by chef Georges Pralus. Pralus initially applied this method to cooking foie gras (goose or duck liver), as a way to retain the fat content and improve texture. Other gastronomy pioneers soon began experimenting with this technique, applying it to all manners of food to boost flavor and appearance.
If you aren't yet convinced to try this new culinary experience, check out what AquaChef offers with the purchase of this product:
- AquaChef Instruction Manual
- AquaChef® Cookbook
- Digital Meat Thermometer
- Seal 'N Fresh Handheld Vacuum System
- Set of 20 Seal 'N Fresh Vacuum Seal Bags
- FREE BAGS FOR LIFE PROGRAM (optional)
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