In my previous post, I discussed some of the merits of sous vide cooking, using a medium rare steak as the most demonstrative example of the properties of this method.  The proof is, of course, in the pictures and I think this picture of a hanger steak cooked medium rare(55C/130F) shows off sous vide cooking well:

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Now that my kitchen is unpacked, cooking seems like the natural next step(as opposed to unpacking the rest of my belongings). Living in an apartment means that I do have some limitations with regards to how many random, expensive, but ultimately useless kitchen gadgets I should possess. Luckily I one of the main “gadgets” that I do own is a SousVide Supreme.

What is sous vide cooking? My friends may ask. Muffin(being full of bullshit) might try to convince you that the french means “under armpit” which hardly sounds like a delicious way to cook. In reality it means “under vacuum”, which is a bit of a misnomer. While vacuum sealing the food is part of cooking sous vide, the most important part of cooking sous vide is the temperature controlled water bath.

Just a teaser, here’s a picture of a pork tenderloin that I cooked sous vide recently:

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