Tagged with 'sous vide'

Sous vide has taken a jump in popularity lately with the introduction of more and more affordable sous vide units on the market. This has brought the cost of home sous vide down and has introduced the technique to those who had never heard of it mere months ago. Chef Tom takes an amazing Creekstone Farms Master Chef Choice Cowboy Ribeye and sous vides it in the VacMaster SV1 at 49°C and cooks it for an hour and a half. After that he quickly sears it off for flavor on our Yoder Smokers YS640 Pellet Cooker setup for direct grilling.

Though the sous-vide technique was first developed over 40 years ago, it has only recently made its mainstream debut. Chefs in quality restaurants have long used this technique, and now sous-vide machines are becoming much more available to the general public. The idea is simple, really. Food is vacuum sealed in a bag and submerged in circulating water in which the temperature is precisely controlled.