- January 8th, 2010
Santa was good to me this year. Perhaps it has something to do with the fact that my birthday is three days before Christmas and I expressly forbid gifts for that occasion, so Santa was able to splurge a bit on Christmas. I know, I know, Santa wouldn’t have gotten me a birthday gift anyway under normal circumstances, but you see, we’re good friends outside December 25th and all its implications, so he tends to be there for me other times of year as well.
In any case, Santa brought me a Sous Vide Supreme this year and for that I’m over the moon. Don’t know what sous vide cooking is? Chances are you’ve had sous vide prepared veggies or meat a hundred times and just didn’t realize it as it’s a relatively established cooking technique in both industrial and restaurant settings, however until now the price barrier to entry for the home chef was impractical to say the least. Cue Drs. Michael and Mary Dan Eades and their relatively affordable new invention, the Sous Vide Supreme. They invented a countertop sous vide cooker that’s attractive stainless steel, not gargantuan, and holds a precise temperature to within .5 a degree, more or less. The premise of sous vide cooking is that if you cook something at the temperature at which it should ultimately end up, but over a long period of time in a regulated water bath, it will come out tender, consistent throughout, and full of flavor. I can now wholeheartedly attest that this is true.