Episode 110: Modern Cooking with Sous Vide

Today, I want to take on another country kitchen topic but from a bit of a different angle over last week: Modern Cooking in the country kitchen with a sous vide machine. Yup, this year, I got my hands on a sous vide machine and started experimenting with it. At first I was a bit skeptical about if it would really make a difference, but I also knew of other uses for it outside of cooking and thought it would be handy to have around. Then I got the thing and ended up LOVING it - like as in loving it more than my crockpot. So today, we will talk about what sous vide is, why I have started using it here at the Holler Homestead and even talk through some recipes.

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Modern Cooking with Sous Vide

Nicole’s Lessons Learned on Soux vide

1. It really shines with meat 
2. Large numbers of eggs work well
3. Pre-spice your meats then freeze….
4. Defrost with it, or go from frozen to cooked without the defrost phase
5. Awesome when you need to time things just right

Cons

• Sometimes you just want a slow cooked stew
• Haven’t found many vegetable sides I like cooked this way
• It is one more kitchen gadget

Questions:

• Does it make tough meat more tender?
• What if you do not have a vacuum sealer?
• How do you boil eggs with it?
• What if you cook something too long?

Finally, the add-on use: Hand and dish washing stations: heat the water and hold it there

Story: Pig processing at 17 degrees on an off grid farm

Booze Whisperer: Gin and Juice

Make it a great week.

Advisory Board

The Booze Whisperer

The Tactical Redneck

Chef Brett

Samantha the Savings Ninja

Resources

• Anova Sous Vide
• NPR Article on Sous Vide
• Egg Calculator
• Membership Sign Up