SOUS VIDE COOKING

 

SOUS VIDE COOKING

 

I had never heard of SOUS VIDE COOKING and didn’t have a clue as to what it was. I was lucky enough to be able to review one and I quickly became amazed on how easy it was to cook delicious meals without any mess.   Sous Vide is French, meaning “under water”, you place your food in a plastic pouch or zip-lock bag, seal it tightly and immerse in the heated water from the Sous Vide cooker. You can use the Sous Vide with metal or plastic. Cooking this way holds all the nutrients and flavor in what you cook.

 

 

The first time I cooked with the PARTU Smart Precision Sous Vide Cooker, I was amazed how easy it was.  The first thing I did was clamp the Thermal Immersion Circulator to the side of a container full of water.  The stainless steel circulator is marked with minimum and maximum water levels and I made sure it was tightened securely before turning the unit on.  The LCD digital controls are easy to operator the temperature and timing, having the options of either Fahrenheit  or Celsius.   I like the curved design the LCD screen has as it protects the control panel from any moisture plus the circulator is  protected against overheating and low water levels.

 

My first SOUS VIDE COOKING meal was stew beef. It was SO easy, I attached the thermal immersion circulator to the container of water, set the time and temperature and when it was ready, I  clipped the bag of stew beef to the edge of the container.  I let it cook for about an 45 minutes and I was in awe at the amount of juice in the bag. Look at all the natural juices in the bag of beef! By cooking this way, the natural juices stay in the bag and the meat stays tender and delicious.  The meat is delicious right from the bag but if you want to brown it slightly, just seer it in olive oil.

 

Once I tried the Sous Vide Cooking, I loved it! I’m looking forward to trying different recipes from the Recipe Book that came with the PARTU Sous Vide Cooker. Since I love Salmon, I definitely will try that! Meat, seafood, vegetables and even eggs will be some of the meals I will be making very soon.

 

As I mentioned in the beginning of my blog, I had never heard of cooking this way and was posting about on my social sites.  One of my FB friends, replied saying she loved cooking this way and shared her delicious recipe for shrimp.  It’s so simple, just clean, rinse, pat dry shrimp, season with 1/2 tsp old bay, 1/2 tsp baking soda…put in bag flat, 4 pats butter and 4 quarter slices lemon…disperse air…sous vide 137* for 40 minutes! Perfect every time…  How much easier can a meal be using this method of cooking?  I LOVE shrimp and the picture of her meal looks absolutely awesome!  Thank you Kathrine L. for sharing your recipe and photo!

 

I am pleased with how easy this PARTU Sous Vide Cooker is to operate, how well made it is and how great it cooks a super meal.  Be sure to check out their link for more information.

PARTU Sous Vide Cooker