sous vide

I have to admit that I am fan of the show Ancient Aliens – especially Giorgio Tsoukalos and his crazy hair. If you aren’t familiar with either, just do an image search on Google for “Aliens” and you will see what I mean.

I also like to tinker and build things, and recently I built my own sous vide controller. For those of you who have not yet been exposed to the wonder that is sous vide, it is essentially cooking vacuum sealed food in very precisely controlled water bath. Chances are if you have eaten in a restaurant recently, at least one of your dishes was prepared this way. The reason is simple, the tight temperature control allows one to cook food at exactly the right temperature very slowly so that food cooks evenly all the way through and cannot overcook. Once the food is fully cooked, it is usually finished on a grill or in a skillet to give it an appetizing appearance and external texture.