Tonight I hade my first crack at sous vide cooking – cooking vacuum packed food at low temperature in a water bath. Was pretty happy with the result too.
I’ve gone the budget route in terms of equipment, using a temperature controller and a rice cooker rather than a thermal immersion circulator. Picked up a Sunbeam Foodsaver (vacuum pack machine) at Costco for a good price too. So tonight I cooked a piece of eye fillet as per part of a Thomas Keller recipe and served it with a few other bits and pieces, pommes maxim also from Thomas Keller, celeriac puree from Matt Moran and some pan roasted carrots.
No books to tick off tonight but a new cooking technique was experienced.
We enjoyed this with a bottle of 1997 Cullen Cabernet Sauvignon Merlot, just drinking beautifully at the moment. One of the best bottles of wine I’ve had for a while.