RECIPE OF THE WEEK: Let's Test Out My Sous Vide Cooker

I wouldn't say anyone needs a sous vide system, but it's a lot of fun.
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Claire Lower
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I wouldn't say anyone needs a sous vide system, but it's a lot of fun.

Hi everyone, and welcome back yet another warm and wonderful Recipe of the Week. Last week I asked for your help. As I mentioned, I'm staying with some good friends in Florida, helping them out with their brand new identical twin girls. We needed easy, comforting, large format recipes, and you definitely delivered.

Can I just pause for a second and say that children are a lot of work, and that I am in awe of those who have any? These babies are adorable and I love them, but this is a level of tired I've never experienced, and I'm not even getting up in the middle of the night to do all the feedings.

ANYWAY. The winning recipe was the pinnacle of comfort food, and the new parents were very comforted by it.

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Mmmm I love a good casserole. I'm partial to this Chicken & Biscuits pot pie: ultimate comfort. I've used this recipe before with great success:http://www.smells-like-home.co...I use a roll of store-bought Grands biscuits because lets be real I don't have the time or patience to make my own. Also I'll usually pick up a rotisserie chicken. (Full Disclosure: that is not my photo. BUT, mine did look a lot like that when it was finished!)  

I'm going to be honest: I did not make the biscuits from scratch, but went for the easy-peasy option in the tube. I don't feel bad about it. I'm too tired to feel bad about it. I also used half & half instead of milk, and I feel great about that.

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This recipe requires the making of a roux, but don't let that scare you; it's just flour in butter, and it is the basis for a whole world of delicious sauces. Besides a roux, this is mostly just a bit of chopping and sauteing, especially if you cheat on the biscuits like I did.

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The new parents were very pleased, and ate hearty portions happily. Dad liked the biscuits better than a traditional pastry crust, and (between you and me) he's a real discerning mofo, so I when he went back again for seconds I knew we had a winner.

They would like to reward pissedsister with a song, and that song is "Space Song" by Beach House, because that song has been reminding them of their sweet, beautiful girls. (Read the lyrics and try not to tear up.)

And now we must move on.

We're going to try something slightly different this week. As you may or may not know, I got an Anova Precision Cooker for Christmas. A couple of you have emailed asking me to write about it, and I figured the best way to do that is let you pick the recipes you'd like to see tested.

In which I try to sous vide an egg yolk for no real reason.

In which I try to sous vide an egg yolk for no real reason.

 If you're not familiar with this device, it's an instrument that let's you cook food sous vide or "under vacuum." It's a little bit of a misnomer though, as the precision cooker doesn't technically have anything to do with a vacuum. What it does is circulate a bath of water and keep it at one, very constant temperature. Food is then placed in vacuum (or Ziploc) bags and lowered down into the water. Since the temperature remains constant, food cooks extremely evenly, and it's very hard to overcook anything.

I wouldn't say anyone needs a sous vide system, but it's a lot of fun.

So far, I've made limoncello, really excellent scrambled eggs, and gin, but I there's still a whole lot to explore. I realize that it's unlikely that every one of you has a tried and true sous vide recipe, but that's okay. Take a look through the recipes on Anova's website, and tell me what strikes your fancy. Serious Eats also has a pretty healthy collection of recipes as well, so give it a gander too.