I’ve decided to take the plunge.
Lacking basic cooking skills for much of my bachelor life, it occurs that rather than thinking of the endeavor to procure tasty food as a time consuming chore, I should think of it as an opportunity to experiment in a chemistry lab. To that end, I’ve recently fallen in love with and purchased a Sous Vide setup.
Now, I realize its not very “Maker” of me, but I did purchase (instead of make) a very precise temperature controller, the Sous Vide Magic. For this project, the maker bit is in the cooking, not the constructing of the device. So there.
The Sous Vide Magic marries up nicely to a dumb (no fancy electronics) rice cooker, in this case a $30 10 cup Black and Decker. The temp controller allows the user to set the temperature and time, then controls the electric output to the cooker to control the temperature. A highly accurate temp sensor sits in the water bath filling the cooker.
To this bath the scientist must add a vacuum sealed plastic bag. If you’re not familiar with sous vide, this should set off alarms, but never fear: we’re cooking at low temperatures for long periods of time. The plastic won’t melt. Additionally, I’m using vacuum seal-able ziploc bags, which contain no BPA to leach into my food and turn me into a woman (BPA acts as a synthetic estrogen in the body). Bases covered.
We must vacuum seal the food (sous vide is vacuum in French, so I hear) in order to both fully expose it to the water bath on all sides, and of course, the food you wish to cook is kept in the bag so as to keep it from being soggy in the water. Simple enough.
The first experiment was a simple “Patio” steak. I cooked it at 140F for 90 minutes. The steak came out medium, tender, and quite juicy, as all its original juices remained in the plastic bag. The added benefit was a minimum of mess, as I simply threw out the bag when finished. The seasoning (simple black pepper), though minimal, seemed to be amplified. In the future, I would consider cooking for even longer, as this particular cut can be gristled and this would tenderize it more. Also, I plan to buy a creme brule’ torch so I can sear the outside of the steak briefly before serving next time. Moderate success!
Next test: Sous Vide coffee. Stay tuned.