As if I needed another new thing to explore.
This week, I bought a sous vide immersion circulator. This is a device that you put in a pot of water and let it heat the water to the exact temperature you need for sous vide cooking. The one I got is from the Instant Pot people — the Instant Pot Accu SV800 Sous Vide Immersion Circulator — so it’s designed to go into that pot, but it’ll fit just about any large pot. I suspect I could even use it with one of my big, stainless steel cheesemaking pots if I needed to prepare a large quantity of food. I bought this with a “Lightning Deal” on Amazon for under $100; it basically gives me a sous vide cooker for a fraction of the price (and size) of a dedicated sous vide cooking device.
Sous vide — in case you’re not aware of the term — is a method of cooking raw food inside a vacuum sealed bag. Add the food and seasonings, seal up the bag, and then simmer it at a specific temperature for a few hours. Yes, hours. For certain foods — like steak — you’d then finish it off by searing it in a hot skillet or on a grill. You can learn more in an excellent article I found online at the Serious Eats website.
Although many people use zip-lock bags for this kind of cooking, a vacuum sealer with heat tolerant bags is preferred. I already have one of those so I’m all ready to go. I’m thinking I might try a steak tonight. (I have to admit that I’m already pretty good at grilling up steaks so this would have to greatly improve the flavor or texture of the meat for me to switch for steak.) If all goes well, I’ll explore other recipes. Anyone have any recipes for sous vide that they want to share?
I’m also wondering if I can prepare the food with seasonings in a bag, freeze it, and then defrost and cook it later.
But the real reason I bought it? I was thinking that I could somehow use this device to help me maintain certain temperatures needed when making cheese. A quick look at it, however, gives me the idea that submerging it directly in milk would probably not be a good idea. I’d have to stick to a double-boiler, which is okay; I could use the immersion circulator in the outer pot. Any thoughts?
If anyone reading this has experience with sous vide cooking and has a favorite recipe or two, please share it. I’m always interested in trying new things.
And sometimes I’m not sure that’s a good thing!