Kitchen

[CLEM]

I saw Meredith demonstrating a Cooks Essentials sous vide stick this morning on their Christmas show.  There are a few other sous vide items on their web page.  Later this January there is a Cooks Essentials TSV and I wonder if it will be a sous vide item/package.

[Sooner]

Sous Vides are everywhere now and they are a great thing to have!  

[DaleP]

I really like my Sous Vide.  A whole new way of cooking, and, making the BEST creme brulee ever!!  Hope Meredith writes a book for sous vide.

[Topaz Gem]

I consider myself to be pretty sufficient in the kitchen, and have always been a kitchen appliance junkie, but I have to admit that I've never heard of this type of cooking.  I look forward to watching a presentation or two to learn about this. 

Thanks for the heads up. 😊

[Free2be]

I would be hesitant to trust a Cooks Essentials Sous Vide stick to maintain a safe temperature all through the long cooking process.  Good for them if they can pull it off at a lower price but I'd be using a thermometer off and on as a back-up safety check.

[maximillian]

My sister in California explained sous vide to me on my last visit to her house.  She is a good cook.  I just thought the sous vide was a lot of unnecessry preparation and work.  The food really didn't taste any different from standard food prep routines.

[CLEM]

@maximillian  It's the same prep work but I have never had better potatoes, fish, and meat.  I had to return mine, but want one because I have to eat more fish and am not good cooking it any other way.

[Jill2dot0]

Interesting.  I also, don't know if I'd trust a Cook's Essentials "stick", as it is a long cooking process, and I don't want food poisening ... but this is interesting.

[EatWell]

@CLEM

Yes.  It wii be TSV on ITKWD this month.

HSN has one made by Curtis Sone.  It’s a good one.

FWIW, I Sou Vide steaks, chops, ribs, chicken, lamb, and fish all the time. Protein come out perfect.

I Sou Vide a prime rib of beef for New Year’s, and the beef was so tender and cooked to perfection.  I finished it off tableside, in front of my guests, with a blow torch to get the outer crust crispy.

Goodluck and enjoy.

[EatWell]

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@Topaz Gem wrote:

I consider myself to be pretty sufficient in the kitchen, and have always been a kitchen appliance junkie, but I have to admit that I've never heard of this type of cooking.  I look forward to watching a presentation or two to learn about this. 

Thanks for the heads up. 😊

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@Topaz Gem

Go on You Tube.  Lots of reviews and recipes.