Nutrition and food expert Mia Syn shows CBS WSPA-TV viewers the latest fail-safe cooking technique that cooks protein, veggies and grains to perfection.
We’ve all had cooking disasters at one time or another where we overcook a steak or fish.
The reason these disasters occur is because most cooking is function of timing. Imagine a way to bring good to its perfect doneness and holding it there nearly indefinitely and never be at the mercy of later dinner guests or cooking distractions. Until recently, water bath cooking also known as sous vide was a professional chef’s secret to the perfect steak.
Many new home cooks may not be familiar with sous vide.
Sous Vide is a cooking method that uses precise temperature control to achieve perfect, repeatable results that can’t be replicated with any other cooking method. Foods are cooked evenly to the exact doneness of your liking. One thing I particularly love about this cooking method is how easy it is and how little prep time and cleaning is involved.
How it works is you select a large container, add your sous vide machine and clamp it to the side of the container. Add water up to the level above the minimum fill line and below the maximum fill line. Plug in the sous vide machine, turn it on and turn the silver temperature ring to your target temperature. Seal your food in a large zip-top bag, submerge it in the water bath and set a timer while you relax or prepare the house for guest.
My dad has always been ahead of the times when it comes to home cooking. He has been talking about sous vide for YEARS.
Everytime I visit him, you can always be sure he will make the PERFECT steak or salmon for me. I thought this was simply a “dad thing” but now I know why he raved so much about this after trying it myself. I’m seriously hooked.