By: Arthur Anderson Sous-vide (/suːˈviːd/; French for “under vacuum”) is a method of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment. I was given a Sous-Vide cooker for Christmas last year. I opened the package with the thank you smile of ‘what-the-hell-is-this.’ The person who bought me the gift gave me the same definition as above. My next thought was ‘who the hell cooks meat in water!’ I grill, I Green Egg, I don’t cook meat in water. Well, with an open mind, I’m here 7 months later to tell you that Sous-Vide is a great addition to our kitchen. My first experiment was with two filet mignons, why not go big when you test something. I put a little salt and pepper on the filets, stuck them in a zip-lock bag and dropped them in the Sous-Vide water bath at...
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