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Sous Vide Cooking
Sous vide, a fancy way of saying “slow cooking plastic-bagged food in hot water,” has grown in popularity in reccent years. In fact, if you’re a new restaurant describing itself other than fast casual you need to have a $27 sous vide hanger steak on the menu before they’ll issue your occupancy license. If you’ve had one of these delicous albeit over priced steaks and want to try the same kind of thing on the same $10 piece of meat at home, there’s some good news. Sous vide is much more accessible now than it was just a few years ago. Here are some things you ought to know if you want to dive in.
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Caprese Salad
Fresh caprese salad is one of the best parts of the summer. Whether you grew the tomatoes yourself or you just paid $5 a pound for the funkiest looking heirloom you could find at the farmer’s market while having your ankles smashed by aggressively shopping yoga moms, you deserve a good salad on the patio.
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The Aeropress
Working at an office can be a sad and soul sucking experience, especially if there’s an illusion of coffee in the break room. The AeroPress is the perfect way to free yourself from the shackles of terrible bean juice without dropping tons of money or spending half your day doing dishes.
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The Chemex
My kitchen has an absurd number of implements for making coffee. I’ve got my automatic Cuisinart (which I love for the insulated carafe), an Italian moka pot (takes me back to my travels in Europe), a French press (the only way I made it through college) and of course a cappuccino machine that is jammed into the back of my cupboard. Each creates a slightly different cup. At this point, I’m standing by the Chemex as the best contraption…if you want to take the time.
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