Episode 110: Modern Cooking with Sous Vide

Today, I want to take on another country kitchen topic but from a bit of a different angle over last week: Modern Cooking in the country kitchen with a sous vide machine. Yup, this year, I got my hands on a sous vide machine and started experimenting with it. At first I was a bit skeptical about if it would really make a difference, but I also knew of other uses for it outside of cooking and thought it would be handy to have around. Then I got the thing and ended up LOVING it - like as in loving it more than my crockpot. So today, we will talk about what sous vide is, why I have started using it here at the Holler Homestead and even talk through some recipes. Direct Download First Aid Episode Feedback Announce Holler Hat Wednesday Modern Cooking with Sous Vide Nicole's Lessons Learned on Soux vide It really shines with meat  Large numbers of eggs work well Pre-spice your meats then freeze…. Defrost with it, or go from frozen to cooked without the defrost phase Awesome when you need to time things just right Cons Sometimes you just want a slow cooked stew Haven't found many vegetable sides I like cooked this way It is one more kitchen gadget Questions: Does it make tough meat more tender? What if you do not have a vacuum sealer? How do you boil eggs with it? What if you cook something too long? Finally, the add-on use: Hand and dish washing stations: heat the water and hold it there Story: Pig processing at 17 degrees on an off grid farm Booze Whisperer: Gin and Juice Make it a great week. Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Anova Sous Vide NPR Article on Sous Vide Egg Calculator Membership Sign Up