Page 9 - Sous Vide Que

vide. Braising is famous for producing tender meat, and sous vide is better than braising. Juices that remain in the bag may be used to make a sauce. We will discuss this below.
Another great advantage to sous vide is that once the food is cooked long enough it is pasteurized and it can be stored in the fridge for days or in the freezer for months. If the bag is sealed tight the food remains free from bacterial harm. It can then be warmed and served whenever you need it.
What You Need
In case sous vide is new to you, let’s get you up to speed in a hurry. Here’s what you need:
• Something yummy to cook.
• Salt.
• Sous vide machine or immersion circulator.
• Polyethylene (PE) or polypropylene (PP) bags that can be
sealed with a zipper or heat sealer.
• Large pot of water.
• Spices and herbs.
• Either a grill, smoker, frying pan, griddle, or all of them for
searing. For sous vide que you can skip the frying pan and
griddle and use a grill or smoker.
• Sauce if you want it.
What To Cook
You can cook just about anything, but sous vide excels at tough or dry cuts from hardworking muscles such as:
• Ribs, shoulders, rumps, legs, briskets, flank, and tongue.
• Pork loin chops.
• Goose and duck breasts and legs.
• Game.
• Vegetables, especially carrots and other root veggies. 9