Modern Cooking #sousvide #vacuumsealing #foodstorage #freshfood #anova

Most women have mother in laws or will at some point in their life. Some people luck out and can do no wrong in their eyes, while others walk on egg shells and try to impress to no avail. I'm in the 2nd group. My mother in law lives on a dutch barge in Southern France. Every story she tells sounds like a very well written advertisement for the amazing food and culture of France. She didn't always live in France, but she has always been a great cook. When I last spoke to her she was raving about this classic french cooking method know as Sous-Vide. I immediately jumped on google to find out what it is. Turns out its not some elaborate cooking technique that needs hours of blood, sweat and tears. It's actually very simple and even the most introductory chef can accomplish the magazine worthy meals. So without further a due....

What is Sous-Vide Cooking?

Sous-vide is French for "under vacuum". Three characteristics of sous-vide cooking, each of which developed separetely, are low-temperature cooking, containerized cooking that separates the food from it's heating environment, and pressurized enclosure using full or partial vacuum. It is a method of cooking in which food is placed in a plastic pouch or glass jar and then placed in a water bath or steam environment for longer than normal cooking times. Usually 1 - 7 hours, up to 48 or more in some cases at an accurately regulated temperature. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. 

In conventional high heat cooking, such as oven roasting or grilling, the food is exposed to heat levels that are much higher than the desired internal cooking temperature and it must be removed from the high heat prior to reaching the desired cooking temperature. If the food is removed from the heat too late it becomes overcooked, and if it is removed too early, it is under-cooked. As a result of precise temperature control of the bath and the fact that the bath temperature is the same as the target cooking temperature, very precise control of cooking can be achieved. Cooking and temperature, can be very even throughout the food in sous-vide cooking, even with very thick pieces and irregular shaped meats and vegetables, given enough time.
Sounds easy enough! 

Now for the supplies

Anova Culinary Sous Vive Precision Cooker Bluetooth, Immersion Circulator, 800 Watts, Black

                              https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Circulator

The Anova sous-vide precision cooker is my go to machine. The bluetooth feature allows you to monitor and maintain while going about your day. High ranking reviews and a best seller.

Sous Vide Bags Kit for Anova Cookers- Hoople 20 BPA Free Food Vacuum Sealed Bags, 1 Hand Pump, 4 Bag Sealing Clips and 5 Sous Vide Clips, Reusable & Easy to Use, Practical for Food Storage & Cooking.

https://www.amazon.com/sousvidekit

This Sous-vide kit is a great investment. It is perfect for sous-vide cooking and also doubles as a food vacuum sealer. The pump is easy to use and stores better than a large vacuum sealing machine. The kit has more clips and bags than any other on Amazon. The price is extremely affordable and having 2 day free shipping with my prime membership, this kit cannot be beat.

EVERIE Collapsible Hinged Sous Vide Container Lid for Anova Culinary Precision Cookers, Fits 12,18,22 Quart Rubbermaid Container (Corner Mount)

https://www.amazon.com/EVERIE-Collapsible-Container-Precision-Rubbermaid

You don't have to worry about the water evaporation as the lid miniminzes the heat loss and steam loss by firmly covering the container. Cook long and you don't have to refill water, particularly at night. Minimum Heat Loss, sous vide cooking requires very accurate water cooking temperature where heat loss could be a big factor that makes failure of cooking. Other than sous vide balls this lid is insulated, with only 5 ventilation outlets, to minimize heat loss. A better solution for sous vide cooking chefs with ANOVA cookers where water bath evaporation is annoying. 

The Complete Sous Vide Cookbook

https://www.amazon.com/Complete-Sous-Vide-Cookbook

A favorite of mine written by Samanta Klein is a chef from St. Louis who has traveled far in search of tasty and unusual recipes. Samanta has always been on the lookout for ways to save time and money when it comes to the food she prepares and so started experimenting with time-saving methods to prepare meals, using slow cookers, air fryers and other devices which still provide excellent nutrition and flavor. 

Now that I have all of my supplies and have made a few basic meals, I'm ready to start experimenting with more complex dishes. When my mother in law comes to visit this summer, I will hopefully be able to impress her with my sous-vide cooking technique. Isn't there a saying about a way to a persons heart is through their stomach.

Here's hoping!