Sous vide is a pretty inventive cooking tool that we use on a weekly basis. You may have heard of sous vide being referred to as immersion cooking before, and you may know that it is heralded for its perfect temperature control, but have you ever really stopped to think “how does sous vide work”?
In this one, we want to break down how sous vide functions, dive into why it is perfect for cooking, and even share a few pitfalls as well.
While there are very few limits on what you can cook in sous vide, some foods are inherently better than others.
In this guide, we wanted to share five of the best foods to sous vide that will often have significant improvements than in other cooking methods.
We hope you're hungry, because this one is going to make you drool!
It is generally rare to find a cooking product you can use without any accessories, and sous vide is no different. While you can get by cooking with sous vide in just a stockpot and freezer bags (two things you likely already have at home), there are a number of sous vide accessories out there which may catch your eye.
In this one, we wanted to discuss a few of the best products we personally use in tandem with our sous vide, share when and why you may want to consider them, and comment on cases when you may not, either!
As soon as you learn a bit about sous vide, you come to find out that the tool is a slow cooker. When we think of this kind of set-it-and-forget-it cooking, most people's minds go to the tried-and-true crock pot for slow cooking at home.
While it is true that both sous vide and crock pot use the power of time (specifically a large amount of time) to make delicious food, they each have their own sweet spots that make them useful in our homes.
In this one, we wanted to share some of the strengths and weaknesses of each as, if you're anything like us, you may find yourself wanting both! So let's jump into it with a crock pot vs sous vide breakdown!
For years, whenever we bought partial pigs and cows from local farms and butchers, we always dreaded cooking the roasts. Perhaps it was bad childhood memories of overcooked roasts (a staple growing up, really), or perhaps that I'm simply partial to other cuts of meat. Either way, when I started stocking my own kitchen these were never a priority item I sought out to cook.
That is, until we got our sous vide.
Gone are the days of dried-out roasts that were burnt in the oven and now we can prep a roast the way we love it every single time. But to make these you're going to have to plan for a bit of time, as our roasts can take from 36-48 hours to cook to a perfect medium rare!