My First Sous VIde Experience
My sister recently introduced me to Sous Vide cooking with Joule … I’m still a work in progress … but what a difference it made this week.
With sous vide (say “sue veed”), you simply set a pot of water to the corresponding time and temperature, and you can get that perfect doneness you desire, every time. Seal the food along with the seasoning in a vacuum sealed or Ziploc bag and float it in the warm circulating water until it reaches the perfect level of doneness. With Joule, it’s programmed through an app on my phone …easy, peasy.
I based dinners on recipes found in Cooking Light and modified the cooking methods to use with Joule.
What did this accomplish? We had healthy dinners every night with little effort. I did all the Sous vide cooking on Sunday while we spent a lazy afternoon relaxing, the finishing touches were quick and easy each evening.
These are the dinners we enjoyed … I’m not a food stylist or photographer, please forgive the quick shots snapped on our porch …
Salmon with Avocado and Cherry Tomatoes …. the recipe is on my other site Red Razbarry
Lemon Rosemary Chicken with Leeks and Butternut Noodles
Teriyaki Salmon with Summer Squash and Quinoa – for this meal, I used the two left over fillets that I made earlier in the week for Salmon with Avocado Salsa.
Teriyaki Chicken with Roasted Potatoes and Carrots
Lemon Caper Cod with Roasted Potatoes and Roasted Green Beans with Red Bell Pepper.
I did sear and heat the food, so a little bit of effort was involved each night. The Joule cooked the chicken and fish to perfection … they remained fresh and moist in their cooking pouches until I was ready to use them.
The veggies probably needed a little more cooking time … an easy adjustment for my next attempt. I corrected my mistake stake by giving them a little more time to warm.
I thought the first week with Joule was a success and look forward to scanning through previous issues of Cooking Light for more Weeknight Dinners to Sous Vide
Pork tenderloin and corn on the cob are on my Sous Vide menu tomorrow … I’ll let you know how they turn out on the next check-in.