What is Sous Vide & Why Am I Started This Blog

What is Sous Vide? It’s cooking in warm/hot water with your food in vacuum bags. Kind of like a slow cooker, but using water and plastic bags. To get more technical, here’s a definition from WiseGeek.com “Sous vide is a French style of cooking developed by George Pralus in the 1970s. The term, (pronounced “sue veed”), translates to “under vacuum.” Sous vide is a method of slow cooking food in vacuum sealed bags placed in warm water at low temperature. Foods cooked in the sous vide style tend to retain more shape and flavor than do foods cooked in slow cookers because of the absence of oxygen and the less than boiling water temperatures used. ” It looks like this…

Why am I blogging about it? Well…

Now that I’ve got a few food posts under my belt I thought that I would share the reason that I’ve started my Sous Vide Newbie blog. I’d long coveted the professional sous vide rigs by PolyScience but couldn’t possibly think of spending that kind of money. I bought the parts on the internet to make the Cooking for Geeks version with a slow cooker water bath and PID. I had tried a few experiments but was never truly satisfied with the results. A long time went by and the wonderful, no matter what Tony Bourdain jests, Michael Ruhlman had a quite popular contest on his website to win the new PolyScience Sous Vide Pro. I entered thinking that there was NO way that I’d have a chance of winning; and as you can  probably guess…I WAS WRONG, and how happy I was to be so wrong. I mentioned to some of the other contestants that I might start blogging my attempts and got a lot of encouragement, so here it is, just to show you how easy and great it is to become a Sous Vide Pro!


About Aaron Haley

A sous vide Newbie learning his way with an amazing new kitchen tool.
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