|Uses energy like a 60 watt light bulb, very efficient|
Well, allow me to introduce my new toy. This is a water oven aimed at home cooks looking for some serious eats. Designed and launched in 2009, some chefs believe the SV oven will become as commonplace as the microwave in the home kitchen. The technique is very simple - see what it says on the box here.
Because the temperature is precisely controlled, you can never overcook your food. Ever. Bye-bye-dry is the new way to go for that piece of exquisite steak. If the temperature is set to 60 degrees Celsius, for eg, the meat that is being cooked cannot possibly go beyond that temperature, guaranteeing you the medium rare, pink-blush meat you are craving for. Takes the stress out of always wondering if you are under-cooking or over-cooking your meat, in other words, idiot-proof and virgin-chef-proof. Engineers would love this? I read about an overseas student with a SV machine in her dorm because she can't cook!
Testing it out with a vacuum-packed chicken breast in thyme.
You can tell this is going to keep me busy for a while. No more home improvisations. Expect to read more sous-vide recipes here!