Sous Vide

Every time I get a new kitchen tool it makes me feel more badass: more in control of my kitchen, my food, and, err… my life. Nerd, I know. But this last kitchen acquisition is like none other before in my arsenal of kitchen tech tools: my sous vide.

Admittedly I was a little nervous about it, thinking it would solidify my food snobbery, and well maybe it has, but I don’t care. What this countertop wonder can do is worth any clichéd labels.

I’d been familiar with the concept of sous vide cooking for years, knowing it was a hallmark of modernist cooking, but I had no clue that any home cook could have this tech for themselves. It was upon reading an article by fellow foodie friend, Alex Bielak, Food and Drink Editor of B City Magazine (where I am Associate Editor) that I realized I too could cook like a pro in the comfort of my jammies, and that the purveyors of this tiny wonder was just a short jaunt down the highway at Cedarlane Culinary.

Since I brought ‘Sue’ home in March, she has been steadily cooking away, infusing meat, fish, veg and poultry with flavour and rendering texture I never thought imaginable.

For those less familiar with sous vide cooking, it is essentially cooking vacuum sealed food in a water bath. Sous vide cooking ensures even cooking, and the method also infuses flavour, and can preserve texture and colour in ways traditional cooking can’t.

Most of the time sous vide cooking is done low and slow, which makes it absolutely perfect for lesser cuts of meat, as the longer, more even cooking allows the collagen in the meat to be hydrolyzed into gelatin, the cell walls to remain intact and moisture to be retained. Not to mention it is pretty much foolproof.

If you're looking for a new tool to elevate your kitchen I highly recommend trying the sous vide. As a plus, the necessary vacuum pack machine is a huge bonus, even just for food storage.