What in the world is sous vide? Sounds rather fancy and like something that takes a lot of work. Am I right?!
WRONG! First let’s get down the pronunciation together lets (say “sue veed” or, “soo–veed”). Great job! So…cooking your food sous vide is actually a very simple, easy, most consistent way to get amazingly delicious results in your restaurant or home kitchen. We are talking tongue tantalizing steaks, to the most flavorful vegetables, to the softest fish ever!
One of the million-zillion reasons that cooking your food sous vide is awesome is that you get to ultimately pick what your desired doneness is. You are setting a water bath to the appropriate time and temperature with your immersion circulator (we use an Anova), the water bath then does all the hard work being heated to the just the right temperature and cooking the food without any worry or fuss about over or under cooking anything. Seems to good to be true? Seriously, it’s not!
^We like to joke and giggle that we are cooking our dinners in a condom. LOL!
Sous Vide by definition is French for “under vacuum”. We seal our little “condoms” of food with a vacuum-sealer and drop it off into the pool to cook. Again, super easy!
So let’s see just one of the results of our condom cooked food, shall we?
After searching high and low in Korea for a duck breast like the one we prepared in France, Mr. B finally discovered the ticket! Gmarket! If you are living in Korea, and obviously under a rock like we have been, the site is in English and user-friendly. You simply find what you are looking for, click, pay, and next thing you know it’s at your door packed on ice. Talk about convenience! Oh, and here is the link to the duck breast.
I think the photos really speak for themselves, but just to reassure you…. absolutely delectable!