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Nauticus

Nauticus

Tonight, I'm doing chicken thighs sous vide for 4 hours at 165. It'll be served with roasted potatoes and carrots, garlic lemon sauteed spinach, and a few grape tomatoes with a garlic chicken white wine sauce. 

Nauticus

Nauticus

For me, the appeal is the precision in cooking a protein or a veggie that you can't get using other, conventional cooking methods. I'm a home cook but I've been experimenting a lot with modernist cooking methods, though I've found that cooking sous vide as enhanced a lot of my cooking.

 

It is important to note, though, that it's just another culinary technique to add to the chest. Not everything has to be sous vide, and not all of the time. But it's certainly a useful technique to have handy, for those of us who don't have extra bladders lying around.

 

On temp, I'm one of those who uses C for everything including cooking. You can still get down to exact cooking temperatures without using F. 

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