I have been meaning to start a blog for a long while. Everybody who knows me knows I have a lot to say – especially about food. Read my About Me section and you will learn that food is my favorite subject, its one of the things I like to think about the most. But it was important for me to pick a place to start, otherwise I might just drown you to death with too many boring details or lots of very ancient history that may or may not be relevent now or ever. Then, you wouldn’t come back. And I don’t want to make you feel unwelcome.
ENTER THE MYSTERIOUS AND WONDERFUL SOUS VIDE SUPREME (“SVS”).
OMG, the moment I saw this thing I was possessed with the I wants. Generally, I suffer from BIG-TIME aparataphilia and this particular piece of aparatus made me drool with desire. I needed it. I wanted it. But what was I going to do with it? Nearly everyday for almost 4 months, I sat at my computer each morning, coffee in hand, wistfully pulling up the web page advertising this virtuous beauty (as if something was going to change?).
Turns out that the SVS is a small, shiny, stainless steel wonder that makes sous vide cooking possible for the home cook without needing to have a long list of other gizmos in order to make it work. Sous vide cooking?
For these 4 months I have also been trolling the blogs looking at any and every mention of the thing I could find. After all, if I was going to shell out the nearly 500 smackers it would take to buy this puppy (as I knew, eventually, I would), I was damn well going to thoroughly investigate the thing first.
What did I learn? Sous vide cooking is here to stay. It has been around for decades and many of our favorite restaurants are using this method, whether we know it or not. When done properly, it is believed to be safe and healthy. SV cooking enables cooks to utilize lesser cuts of meat and to achieve great results with these, as well as that finer stuff. Some claim that a london broil will taste better than a filet mignon, when cooked SV! (I have to try this.) An item cooked sous vide retains more of its juicy, nutritious goodness than the same item cooked conventionally. The textures one can achieve with SV cooking are far superior to those obtained with other methods for many items we regularly prepare. There is lots more, but I will save it for later.
So, I did my usual thing. I googled and googled and googled leaving no google ungoogled. I read every comment on eGullet I could get down my own gullet. I was thrilled when I found a blog post on Ruhlman that included comments by the inventors/makers of the product explaining how the thing works and answering a number of questions I had. I put out an APB to friends out in the blogosphere and directly asked everyone to tell me what they could and what they knew about the SVS.
And then, I bought it.
Starting very soon, I am going to be telling you about my adventures with this culinary wonder. I am going to experiment as much as I can and I will report my findings to you as best as I can. This won’t be the only topic I wax poetic about on this blog, but it is where I will begin. I hope you will come and visit often and share your insights and comments as much as you like! It’s nice to meet you!