Anyone done any sous vide cooking?

[Tsiyu]

I work at the most amazing restaurant and I can't tell you how happy I am right now.

We do a lot of proteins using the sous vide method.

Have any of you great cooks here ever used this method?

Any tips, pitfalls, recipes?

This is a new method for me and I appreciate any info you might share.


Hope all in this busy, wonderful forum are doing well. :hi:

[yellerpup]

1. I know nothing about it except what I've seen on

Top Chefs. Hope all is well with you, Tsiyu! :hi:

[Tsiyu]

2. Hey there yellerpup!

I was too late to help on the cupcake thread...I was gonna suggest adding cream of tartar to the frosting...it will sometimes help it set up. But you got better assistance here anyway!

I am doing very well. I love the place where I work and they really love me back and pay me well.

Our plates are works of art, and I am so grateful to be working where we create such magnificent dishes and work with such amazing ingredients.

One of our plates has honeycomb and bee pollen as garnishments. :P


But this sous vide is really different.

Hope you are having an awesome weekend. In the 70's here, and I am loving it. :hi:

[yellerpup]

3. Ooh! I'd love to eat at your restaurant!

If there is anything I love more than food, it is edible art. I posted an update in the frosting thread with a link to my blog showing how much fun I had getting it together. It was delivered on a cold, rainy night and I'm sure that hearty bean stew was appreciated. I love it that they treat you well and love you where you work! Who wouldn't love you?! :hug:

[Tsiyu]

4. I love you, yellerpup

if you're ever in TN, PM me and I'll treat you to dinner. :hug:

Your food deliveries are inspiring. I can't get on the blog real easy with this crappy dialup but will try to check it out when I get to the library this week.

Yeah, I swore after the last job (I think I posted here when I started there) that I was NEVER going to do food service again after the abusive chef there. He didn't love me too much!!! (He did apologize, though,)

But my friends insisted that I was just what this new place needed. I was trying to find a desk job so I resisted but finally sent them an e-mail. I was one of only two they interviewed.

I felt like I won the lottery when they offered me the position!

Child, you should see these plates...and they taste better than they look.

It's high dollah stuff, but the owner is growing slowly so we aren't overwhelmed and there is plenty of room on the premises to grow into something legendary.

As for you, you are awesome. Kudos for all you do :yourock:

[yellerpup]

5. I'm excited for you!

You are in a great spot now, great for growth and satisfaction. When I get to TN count on hearing from me! Have a great week! xoxo :loveya:

[Tsiyu]

6. You have a great week as well yellerpup

I'm on my "weekend" so i am puttering in the garden and doing other chores.

:loveya: back

[Arkansas Granny]

7. I remember several months ago there was a DUer talking about making

his own sous vide cooking apparatus. I haven't seen any posts from him lately, but maybe he's still around.

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=77149

[Tsiyu]

8. Thanks, AG

Good to see you cooking away in here. I don't check in often enough; this dialup makes me get stuck in GD too much...hmmm...

I'll have to check out that link.

So far, the poultry and fish I've tasted using the two sous vide setups we have (nice ones :) )have had excellent texture and taste. I'm just wondering what other ingredients folks might have experimented with or even if anyone has tried this method. It could lend itself to many applications.

Happy Spring, Arkansas Granny :party: