I’ve been wanting to try sous vide cooking myself for quite some time. The only thing that has been holding me back is the cost of the equipment.  The immersion circulator from Polyscience is over $1,000……The Sous Vide Supreme machine is $449 and isn’t available yet (still can’t afford that)……and there is another system from Auber Instruments that is around $150, but right now, that is still too much (student/blogger/chef in the making/all-round nice guy’s  don’t make much money).  So I scrapped the idea until I read David Chang’s Momofuku book.  They suggest using “ghetto sous vide” which involves a large stock pot with hot water being controlled by running hot water……too much maintenance for me right now with this one hand thing…….Eric adjusts.

Huh, I wonder what temperature water would be on the low setting for my crock pot?   Oh sweet, 130F.   How about the high setting 150F….huh, interesing.   A medium rare steak is 130F……so I can get the bags, remove the air and then cook a steak at……wait, let me try something else first to see if I can pull this off.

White Asparagus Sous Vide

Ingredients

White Asparagus
Smoked Paprika
Clarified Butter
Kosher Salt
Black Pepper

Procedure

Yeah, it works and it’s awesome.  A simple technique that can be achieved by using  things you have around the house.  It’s still a work in progress for me so don’t get crazy and start asking a bunch of questions yet.

I will be saving my pennies for one of the professional machines but I can’t wait for things to happen right now….I have to make them happen for myself.

Eric

“What the hell is sous vide?” Wait for it….or just google it If you’re one of those people that think this is a trend that is going to go away then continue thinking that while the rest of the world moves ahead.

(lots of typos and words scrambled around….welcome to the world of prescription pain killers….yikes)