Sous Vide

After all the chaos of this weekend, we’re cleaning house … trying to unearth ourselves from the newspapers (and to read the backlog), and to just generally get ready for winter by moving the air-conditioner down to storage, pulling in the rugs from the deck, etc. In the process, I figured I’d do some tidying of the computer as well, so I’ve been uninstalling all the silly little things which, like barnacles, have encrusted this machine, and also tossing any pictures which haven’t proven to be worth keeping.

In the course of going through the pictures, I happened upon a gem, and realized that I hadn’t even blogged about it! The fish arrived, and that was all I said about it. Well, here’s to enlighten you: Sous Vide is absolutely fabulous, and I won’t be going back to the charred slab o’ meat method any time soon!

Instead of buying anything uber-useless like a vacuum bagging thing just for doing Sous Vide, I went ahead and just bought some chicken roasting bags. Good, cheap, hold up to just-boiling water, certainly, and worked quite marvellously. I threw in just enough wine to cover the fish, a handful of thyme, some onion powder, a good half-cube of vegetable bullion, and that was about it. I’m sure that I overcooked it even in doing the sous vide method … primarily because, even though I used my electric skillet, the temperature control on it isn’t really all that fabulous at low temperatures. So, next time it’s going to be the stovetop method, but either way, I’m quite pleased.

Back to recycle-mania.

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