{"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":"
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 <\/p>\n