{"id":47,"date":"2014-08-14T16:00:00","date_gmt":"2014-08-14T16:00:00","guid":{"rendered":"http:\/\/under-belly.org\/?p=47"},"modified":"2019-04-10T17:20:57","modified_gmt":"2019-04-10T17:20:57","slug":"sous-vide-series","status":"publish","type":"post","link":"https:\/\/under-belly.org\/sous-vide-series\/","title":{"rendered":"Sous-Vide Series"},"content":{"rendered":"
\n

Welcome to the new Underbelly blog, where we\u2019ll be sharing our secrets, and maybe some secrets stolen from smarter people as well.<\/p>\n

We\u2019re going to start with a series on sous-vide cookery. If you\u2019re not familiar with sous-vide, expect to be hit over the head with it very soon, by way of cooking shows, blogs, food magazines, and ads for high-tech gizmos.<\/p>\n

We won\u2019t cover all the basics here, because so much has already been written.<\/p>\n

For starters, see Douglas Baldwin\u2019s excellent site<\/a>. His book is also a good starting point.<\/p>\n

For further exploration, see Dave Arnold\u2019s and Nils Nor\u00e9n\u2019s posts on the ICE\u2019s excelent Tech \u2019n Stuff blog: Primer 1<\/a> and Primer 2<\/a>.<\/p>\n

For a review of current equipment choices (2014), see Kenji Lopez\u2019s review<\/a>\u00a0at Serious Eats.<\/p>\n

Just a couple of years ago, sous-vide technology was widespread in the restaurant world, but was priced out of reach for most of us. At Underbelly, we had to borrow an $1100 laboratory circulator from our friends at A Razor, A Shiney Knife<\/a> (They have two).<\/p>\n

Eventually, the Sous-Vide Supreme machine came along at half the previous price of entry. It still failed to tempt many of us. It wasn\u2019t a true immersion circulator, didn\u2019t have interchangeable containers, and took up a lot of counter space. And it was still pricey.<\/p>\n

Starting just last year, a whole new generation of cheap-but-awesome circulators hit the market, offering pro-level performance in the $200-$300 range\u2014what you might pay for a toaster at Williams-Sonoma. As you\u2019ll see from Kenji\u2019s review, they all work, and will all give identical results. The differences are in the details, interfaces, capacities, and esthetics\u2014things worth mulling over for a few minutes. But you\u2019ll probably be happy with any of them.<\/p>\n

In this series, we\u2019re going to cover some possibilities for sous-vide that are unexplored, or that we feel deserve a closer look than what you\u2019ll find elsewhere.<\/p>\n

 <\/p>\n

\n

 <\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
The Poly-Science circulator that first showed up in U.S. restaurant kitchens.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
A few years later, you can have an Anova culinary circulator for around half the size and a fifth the price. They work just as well. Newer models are both smaller and cheaper.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Welcome to the new Underbelly blog, where we\u2019ll be sharing our secrets, and maybe some secrets stolen from smarter people as well. We\u2019re going to start with a series on sous-vide cookery. If you\u2019re not familiar with sous-vide, expect to be hit over the head with it very soon, by way of cooking shows, blogs, food magazines, and ads for … <\/p>\n

Read More About: Sous-Vide Series <\/span><\/a><\/span> <\/div>\n","protected":false},"author":3,"featured_media":171,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[8,2],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/posts\/47"}],"collection":[{"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/comments?post=47"}],"version-history":[{"count":0,"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/posts\/47\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/media\/171"}],"wp:attachment":[{"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/media?parent=47"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/categories?post=47"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/tags?post=47"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}