Thursday, October 13, 2011
First Meal Sous Vide
A photo-blog of the first sous vide dinner I've cooked so far. Looking forward to many more!
Unfortunately with today being Thursday, the kitchen isn't quite as well-stocked with groceries as I would like. But on-hand AND valid for the sous vide are apples and carrots. Here are the results.
Carrots were peeled, sliced, and vacuum sealed into a pouch with butter, salt and pepper.
Apples chopped and vacuumed with butter, cinnamon, and brown sugar.
After a bit of experimenting, fiddling, and splashing water about, the packets were placed in the water at 183 degrees for about an hour. While they cooked I started on some scrambled eggs with sausage and spinach, and whipped up some cream to go with dessert.
The apples were treated in the same way...poured into a very hot skillet and browned while the liquid reduced. (Ha! The steam kept fogging up my lens :)
With the final results:
Verdict - I'm excited! While the first try took longer than it should have, overall I'm happy with the way these two items turned out. The carrots were intensely carroty, and the apples were (while a bit overcooked at 1 hour) pretty tasty too.