One of my NYC friends, Kristie Nybo PhD wrote an amazing article on BioTechniques where she is an editor about the Prefect Turkey, Sous Vide style. The article can be read here. I know what your thinking, that was three years ago and you still remember her article and are finally saying something? I know I know, I'm slow. A few weeks ago I was at Target and saw the Anova Sous Vide Precision Cooker that my friend Kristie recommended. March 19 I reached my 39th birthday and asked my husband for my own Sous Vide Precision Cooker. My husband said yes to my gift request! The particular model I picked up is this one. My Sous Vide is attached to a 12 qt Cambro Container I bought at a local restaurant supply store. The container I have is this model. Also using the advice of Serious Eat's J. Kenji Lopez I use ping pong balls to insulate and keep the water temperature and evaporation under control. I ordered my ping pong balls from Amazon here. For my birthday I prepared NY Strip Steak with my new kitchen gadget, after cooking for an hour at 150 degrees I seared the steaks in a hot 12" Lodge Cast Iron Skillet. Would you like to know more? Serious Eat's J. Kenji Lopez explains the virtues of Sous Vide cooking here. I'm excited to try my gadget with many more recipes, Kenji also helped create a Anova Culinary App to be used in conjunction with the Sous Vide Precision Cooker. The app can be found here. My experience so far with the app is good, it has a lot of great articles and control option for the cooker. If you like perfectly cooked meat, with consistent results every time and an easy method this is the best tool to use.
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