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Sous vide

Phaedrus Aug 15, 2005 09:21 AM

Anyone else read this article in the New York Times Magazine? Anyone tasted the cuisine mentioned? The idea of doing all this controlled boiling in the kitchen is a bit disconcerting at first blush.

Link: http://www.nytimes.com/2005/08/14/mag...

  1. j
    Jack Aug 15, 2005 04:47 PM

    I don't like the idea of food cooked in contact with plastic, so this fad can pass me by without waving so long dearie. :)

    1. w
      withalonge Aug 15, 2005 12:23 PM

      a rather pedestrian example... but I think todd english used this method on a recent episode of iron chef america. against mario batali IIRC.

      it was interesting... though rather reminiscient of "boil in bag" cuisine. wished I could have tasted the food.

      1. d
        dinwiddie Aug 15, 2005 12:20 PM

        For you Iron Chef (Japanese version) there was a chef about a year ago who specializes in this technique. While he didn't win, the food he made looked great and was well received.

        1 Reply
        1. re: dinwiddie
          Carb Lover Aug 15, 2005 03:43 PM

          One of the challengers for Iron Chef America this season did a sous vide prep for the secret ingredient of chicken. I forget who he was, but he was up against Flay. I'm sure they have that info on the FoodTV website.

          It was the first time I had really heard of this technique and watched it in action. I think he put some chicken pieces in w/ some aromatic veggies into his cryovac and essentially boiled stove top. The dish looked simply elegant and infused w/ flavor when presented, and the judges seemed to dig it.

        2. r
          rebs Aug 15, 2005 11:53 AM

          i've had pork belly sous vide that was then seared fat side down before it was served. heavenly....

          1. s
            Sony Bob Aug 15, 2005 11:10 AM

            This looks like the same topic covered by Chino Wayne on 8/14 on a Home Cooking thread. Interesting subject but give me a cheap Webber and some charcoal anytime!!

            1. p
              phoebek Aug 15, 2005 09:34 AM

              I did read the article, but haven't tasted any of the items mentioned. . . reminded me of those boil-in-bag veggies my mom used to buy years ago, though I hope these are better. Is this just another culinary fad??

              1. d
                Dale Aug 15, 2005 09:31 AM

                There is a long thread on sous vide in eGuller.org. In fact I just bought, on eBay, an immersion circulation water bath that will maintain temperatures at +/- 1 degree C. Can't wait to try it.

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