So, you’ve discovered the incredible power of sous vide cooking, and you’re ready to prove to yourself, your friends, and your family that you can cook like a five star chef. The truth is that preparing meats and vegetables like a pro has never been easier, and anybody is capable of being in the best in the kitchen (but don’t feel you have to tell your friends that!).
All that matters is that you continue to make great food simply, because that is what made sous vide cooking the best option for you to begin with, after all.
Whether you’re a beginner just getting your starred, or else a sous vide veteran that’s looking to hone their skills, here are a few tips for you that will spice up your kitchen. The tips should also free up even more time in your life, so you can eat and do all the other things that make life worth living!
If you’re looking for where to start revolutionizing the way you use your sous vide to cook, there’s no better place to start then breakfast. They say it’s the most important meal of the day and for good reason, and one of the most important aspects of the most important meal of the day would have to be the egg. When done right, eggs are a delicious and nutritious way to start your day off right.
The problem is that eggs can be fussy. If you want a fried egg, often times you can break the yoke if you’re in a rush and that’s just the simplest way to cook an egg. If you want an omelette, or else something a little fussier like a poached egg, it can be almost impossible to do right in the limited time you have before you run out the door in the morning.
A great time for those who cook with sous vide, however, is to get it all done before you’re in a rush. It’s as simple as this: prepare your eggs exactly the way you want them. Once they’re ready, store them in the fridge until you need them. Eggs keep for days in the fridge, so there is no rush to eat them all at once. You can even make a few days’ supply so you have your breakfast ready for the whole week.
Note: We love the Anova Culinary Precision Cooker when making sous vide eggs!
Take out the eggs you want, keep them in the bath at 140°F for 10 minutes. Bam, it’s really as simple as that and now you’re eating the breakfast that you thought only existed in sitcoms every day of the week.
All right, you’ve mastered eggs and now you really want to get down to the meat and potatoes, quite literally. Well meat, like eggs, has never been easier than it is with sous vide cooking. It’s tough to mess up sous vide cooking and that’s one of the wonderful things about the method, but with that being said there are a few steps you can take to make life even a little bit more simple.
First of all, it’s important to know that many meats can be cooked at the same time. Take the simple steps to figure out what can be cooked at what temperature, and then save yourself time and energy by cooking them simultaneously. For example, steak, lamb, and salmon can all be cooked at 130°F. That means that you can cook three pieces of meat all in one go, or at least as much as you can fit in your sous vide cooker. You can make at least three if not more meals if you use the meat creatively. Meal planning has never been easier.
If you’re cooking your meat simultaneously, there’s still more that you can do to use your best sous vide immersion cooker as efficiently as possible. Don’t just cook multiple pieces of meat, but cook more than you’re going to eat in one meal. The reason behind this is simple: meat can be kept in the fridge or the freezer for days weeks or even months at a time. Generally speaking, meat will keep in the fridge for four days, and will keep in the freezer for six months or more.
The trick is to cook in your sous vide, and then store it in the fridge or freezer as you see fit. Once you are ready to eat, remove the sous vide from storage, dry it, reheat in the bath, and sear the meat in a pan with a torch. Just like that you have delicious perfectly cooked meat for every meal.
Making the Most out of Meat
One last thought on meat and your sous vide cooker. Many times people find themselves at the butcher or grocery store admiring a cheap and beautiful piece of meat, but they don’t purchase it because it is notoriously tough, or else difficult to cook. In the past, these people might have had a point. Nobody likes to eat tough meat, and knowing how to prepare it right can be time-consuming or else difficult.
With sous vide cooking this is not at all the case. Even the toughest meats will be absolutely delicious and prepared with sous vide. You’ll likely have to set up her meat to cook for anywhere from 8 to 10 hours, but it is a completely laissez-faire experience. There is no fussing, or fiddling to make sure that you’re going to get the best results. Just put it on and forget it, and eight hours later you’ll be enjoying the best meats, with minimal effort, and at the lowest possible cost. Sous vide is not only easy but it will pay for itself in no time.
That’s it, you’re ready to enjoy your sous vide cooker and all the delicious meals that will now prove easier than it has ever been before. Always remember to be creative, take advantage of what you can find at the grocery store, and cook everything with confidence because now you know do you have the cooking ability of a five star chef right there in your kitchen.
Enjoy, and don’t forget to exercise a little bit of creativity. Check what can be cooked simultaneously had similar temperatures, and have fun mixing and matching meats, veggies, and whatever else you and your family might want to enjoy.