Mini-Episode: More Sous-Vide

Comments

fommil | 2008-10-13 20:29:18 UTC

More mini episodes, yes! Although, more actual cooking would be supreme, instead of just the yappin ;-)

Ben | 2008-10-14 02:16:33 UTC

Strange in the info box it says the mini-episode is 13 minutes long o_O

Oops!

Hugh | 2008-10-14 10:24:02 UTC

More cooking, check. I’ll see what we can do about that!

And I’ll go look into the length issue, too…

Anthony Bailey | 2008-10-15 19:05:40 UTC

My first thought when I saw the film URL (films/4) was “did I miss an episode?” Apparently not, though, films/3 is vacant.

By the way, you also have people commenting on the LJ syndicated feed. (LJ should respect the comments field in incoming feeds, but they don’t.)

http://syndicated.livejournal.com/kamikazecookery/7250.html

(Apologies for the meta-only post.)

Chris Cooke | 2008-10-18 09:19:23 UTC

Really interesting, but – in the absence of any gadget or person who’s prepared to stand over my cooker for 2 hours or more monitoring and controlling the temperature of the water with the degree of precision required – perhaps not terribly practical? Basically sous-vide sounds like loads and loads of tedious time-consuming hassle – no? Is it worth it? Compared to, say, steaming your veg for a few minutes until just done and tasting fresh and gorgeous? Always assuming you even want to cook things separately rather than chucking them in together to mingle flavours deliciously.

Hugh | 2008-10-18 11:24:47 UTC

It does produce absolutely stunning flavours if you have the time. Seriously, it’s by far the best way to cook a lot of meats, into “completely different taste experience” territory.

To be honest, if you’re getting serious about your sous-vide, you’re better off picking up a temperature controller. There’s one available under the brand-name “sous-vide magic”, I think, from the US for $99. That automates the entire thing and makes it a lot less hassle – in fact, a lot less hassle than grilling or roasting too.

(And as it turns out, one of the things I didn’t mention was that SV is also fantastic for combining flavours – flavours combine and marinades work much more rapidly under vacuum.)

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