Ever Heard of a Water Oven? No? Let
me start over…
I married a scientist. The fact
he went with computer technology signifies his fascination with new tech, which computing used to be, way back when. ~grin~ Now in retirement, SO’s interest has shifted to the
garden and kitchen.
Lucky, aren’t I?
The latest addition to our
appliances is a sous vide oven. I’m
told that is French for ‘vacuum sealed’. This photo shows the heating element controls.
Next is the third and latest 29+ hour (!) project. Those chartreuse lumps, by the way, are peponcinos because we like the tartness they impart to meat.
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| High Tech |
Next is the third and latest 29+ hour (!) project. Those chartreuse lumps, by the way, are peponcinos because we like the tartness they impart to meat.
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| No, We Aren't Cloning Anything |
If it looks like a science
experiment, that’s because it is one. Pictured left above is the heating element. To mid right (distorting view of the floating contents) is an external handle on the rectangular water bath.
Research began with a search for the perfect pickle. SO learned that low temperature pasteurization leads to crispier pickles. From there he cooked a pork loin. It is tender, though I’m not sure about the marinade. We can work on that. Meanwhile, here is what the beef roast in the above photo looks like ready for searing in cast iron.
Research began with a search for the perfect pickle. SO learned that low temperature pasteurization leads to crispier pickles. From there he cooked a pork loin. It is tender, though I’m not sure about the marinade. We can work on that. Meanwhile, here is what the beef roast in the above photo looks like ready for searing in cast iron.
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| As You Can See, I'm Not the Best Photographer |
If you ask me, a slow cooker
taking eight hours is plenty enough wait time. And you have to dirty a pan? Ugh...
My main issue is that if he gets to have a water tank
for food, shouldn’t I be allowed to get a third aquarium for an axolotl? Oh, well. At least we have
dinner plans.
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| Reusable, Which is Good; Also a Pain to Wash |
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| No. This Is Not Dinner. Who Can't Love That Little Face? |
Do you experiment
with cooking?
Hubby does 99% of the cooking here and I do the clean up. Works for me. We are both lucky gals. I think you need the third aquarium. Just saying.
ReplyDeleteHave a fabulous day. ♥
Sweet! And thank you for the support. Be well, my dear.
DeleteThere's some ongoing series called "Will it sous vide?" It's on one of the magazines I follow online. Probably Mental Floss, but don't quote me on that. Perodically, the writer will ask if something or other will sous vide, and then they tell all about the results. Now I understand what those articles are about.
ReplyDeleteMental Floss can be interesting. Thanks for sharing this aspect.
DeleteI thought I experimented with cooking, but this is taking it to a new level. Lately, we have been trying flowers, I deep fried Queen Anne's Lace, and we made tee with bee balm flowers. That is a cute little creature.
ReplyDeleteGood for you! I did not know you could eat Queen Anne's lace. I like the light peppery taste of nasturtiums. Isn't that guy adorable? ~grin~ Be well!
DeleteI'm confused. So, it cooks at a very low temp for 29 hours? Is that safe? I mean, I have an Oregon Food Handler's Permit, and some of the questions on the test were about what temperature to "hold" food to be safe. They really drilled that into us. That's a minimum 140 for hot food, according to OR at least! Cooking for over 24 hours seems like "holding" it to me, but, I've never heard of sous vide, so maybe it's on old thing that's perfectly safe! My other question, and most confusing, is, why? What does it "do" that makes it worth waiting so long?
ReplyDeleteI'm not much of an experimental cook! My family looks at anything new with suspicion.
How did it taste? Was it better than conventional ways?
I have the same questions, for the most part. ~grin~ It was tender, though, for sure.
DeleteWOW..never heard of that...experiment in with cooking, sure, I experiment with trying to find ways not to cook. haha. Really, I have played with making bread. That was a first last yr. I have played recently with making flavored oils...next I think I will shoot for, oh I don't know, something cool. Thanks for the info on what your friend is using for pain. Something is going to have to give. The CBD oil is not doing what I need it to do....
ReplyDeleteAnd lets not forget all the fun science experiments I have grown over the years in my fridge!
DeleteOh! I'm sorry you still hurt. But I understand the many refrigerator "experiments". Be well!
DeleteOh, very fancy!! All the posh cookery shows in the UK seem to feature sous vide these days. Is that picture an axolotl? I was listening to BBC programme about them the other day here: www.bbc.co.uk/programmes/p06b1pnf - don't know if you can get that in the US.
ReplyDeleteFrom That's Purrfect and
Around My Kitchen Table
It is an axolotl. ~grin~ Thank you for sharing! You're very kind.
DeleteNever heard of a water oven. Thanks for the information, so to speak, that they exist.
ReplyDelete