|The perfect egg|
Well - it has been love since I purchased it. I have used the Sous Vide method of cooking more than my oven, and probably nearly as much as my stove top.
Start with the simple things-- eggs. I love the perfect egg-- have spent years perfecting the way I make an egg to where I have the pan, the amount of butter, the right amount of flame- everything. Then I was reading about Sous Vide eggs - oh my. Place an egg into the water oven at 149 degrees and let it sit for about 79 minutes. The result? See above -not only a perfectly creamy egg white- but a yoke that makes me slobber on my keyboard just thinking about it.
What about chicken? Chicken is a dish that most of us love - for me chicken with mozzarella and a nice sauce is almost heaven. The problem with chicken is that to cook it-- often the chicken gets over cooked. In fact, my patients who have the lap-band - if they cannot figure out how to cook chicken, or what restaurant cooks chicken well- simply never eat chicken.
So what about Sous Vide? Off to my favorite market where I picked up a great breast. Seasoned simply with salt and pepper I then placed the breast into the bag for sealing. I added some duck fat and a cachet of thyme.
Into the water bath (water oven) they went- and after 40 minutes they were ready to take out.
|Keeping the water at a stable temp of 147 is perfect for chicken breasts|
|Of course as I lay the freshly pulled mozzarella I have to check for quality. My number one quality inspector Dr. Lucky is standing by should I need his assistance|
|This chicken is cooked perfectly- but we want more than chicken|
|Nothing like a fine knife to slice the cheese|
|Tongs make it easy to remove the chicken from the sealed bag|
|After a few minutes in the oven - just enough to barely melt the cheese - you have it!|
Oh my- I can see why Chefs have fallen in love with this cooking tool.
To see how I did a Thanksgiving turkey you can go to my YouTube site called Your Doctors Orders, or go to yourdoctorsorders.com