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Sous vide cookers aren’t haute cuisine, they’re the slow cooker for millennials — here’s why they’re perfect

Poker face is one of the many traits I was born without, so when I opened the wrapping paper Anova Precision Cookware Nano About 14 months ago, I’m sure my obviously confused look completely ruined my attempt at an enthusiastic “Wow, uh…thanks!” What on earth am I supposed to do with this stupid thing? For most of the year, it sat in a kitchen drawer.

Don’t get me wrong: I love cooking. My dear friends bought what most resembled some kind of food lightsaber and they are almost pathologically good gift givers. But there are two completely false notions competing for space in my mind.

On the one hand, I grew up watching gourmet foodand Alton Brown’s axioms”no single tasker! reverse sear. Frankly, steak doesn’t do much for me, and unless I’m cooking it for a partner, it rarely adds to the splendor of my kitchen. It’s a totem of carnivorous vanity, and I want no part in its rituals.

I also associate sous vide with that intimidating molecular gastronomy style of cooking, which is often a fool’s errand for home cooks. Dry ice smoke infused with rosemary. Alginate sauce balls. Something like that. will find the cooking temperatures and times listed in the reference table Eat seriously Feeling more like calculating lathe operations than cooking? Do I really need to cook my protein to a medium-cooked level just to achieve the basic goals of “eating something that tastes good” and “not starving”? OMG I need to buy a vacuum sealer and a Cambro Come cook something! This quickly became a cooking burden around my neck.

By now you, dear reader, have guessed the twist in this story: I am an idiot. Not only is a sous vide machine none of those things, but it’s actually the perfect tool for someone like me, who cooks tons of food for herself on Sundays and eats it throughout the work week. Sous vide is just the pot for millennials.

“I can buy a real saucepan for $40,” you might say. Oh, you sweet, misguided angel, we don’t need these little things anymore. Yes, they all free up the burners on the stove for more finicky cooking pursuits. But having fine control over temperature means you don’t have to worry about whether the food you’ve been cooking on the countertop all day is safe to eat. It’s nearly impossible to burn down your apartment with sous vide, so I feel more comfortable letting it run for a few hours while I’m at the gym.

Let’s say your executive functioning isn’t always at its best (can’t be me!). Mazel tov, you can experience the benefits of sous vide and it feels so good, it feels like cheating: Just put the marinade in the bag. Instead of dirtying the bowl and waiting 6 to 12 hours to start cooking, I was shocked at how well the flavor was infused inside the Ziploc. A few slices of chicken breast with the usual mix of soy sauce, sake, mirin, oil, ginger and scallions, and a splash of yuzu juice that I was sitting next to? Wow. Interesting enough.

Even better, it doesn’t add the extra time or effort of cooking a large batch sous vide, so I made two bags of the chicken above and froze one bag. When I’m having a blue week and don’t really feel like cooking, I defrost it and cut it into chunks for a salad.

To get over the obvious hurdle, no, I don’t need to buy a bunch of cambros – a standard stock pot is enough for me. a ziplock bag and Some understanding of displacement Also eliminates the need for a vacuum sealer. Almost any home cook can use one of these.

That’s not to say it can’t have noble applications. Whenever I work up the courage to try tonkotsu ramen, I’ll probably take advantage of this temperature accuracy to reliably cook some soft-boiled eggs. Some people even let them take on cheese-making duties, and of course, I might make homemade saag cheese at some point. why not. But for the most part, my variant analysis is used every three to four weeks for relatively simple things that just keep me active and reasonably healthy. Thanks again Mark and Meg, I owe you a dinner soon.



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