Sous Vide, Loving the Joule

Over the holiday break I finally had some more time to play with my Joule. If you are not familiar with sous vide cooking, you put the food in a Ziploc bag, sous vide bag, mason jar, etc.  and cook it in a ho****er bath. It is a slow cook, and it allows you to cook food at lower temperatures safely maintaining perfect flavor and texture each and every time. I am in love with it. I am kicking out the best steak ever, even top sirloin, which is not normally very tender. Made creme brulee for the hubby, and it was insanely easy and came out so much better than anything we have ever had in a restaurant. This morning was eggs benedict- perfect and super simple. Those are not weight loss friendly options, but what this thing can do for our proteins is amazing. If you have kitchen gadget disease like I do it is worth checking into. There are other brands that are a lot less than Joule, and one unit that people are having good luck with is $70 on Amazon. This tender meat is very friendly to our sleeves and better than restaurant quality!

Sounds interesting. I'm a sucker for all kinds of kitchen gadgets. ?. Especially if it involves creme brulee.

The creme brulee recipe via Chefsteps is a dangerous one indeed. Hubby and I have been working on polishing it off. Next time, for sure we have to half the batch. My daughter came over at midnight the evening we made it because it is just that insanely good. The really crappy part is that I have fun making it. Dangerous indeed. 

I adore my sous vide, though I haven't used it much often. It's amazing for doing fish and chicken, it keeps everything really juicy!

I just ran across a curried fish recipe. I wish I would have bookmarked it now! 

Eggs in a sous vide are pretty much amazing.

This was my first egg. At 147F for 1 hour it was runnier than what I would normally like, but perfect for eggs benedict. I think if I was just wanting eggs otherwise I would kick up the temp.

I use my sous vide regularly to make my salmon.  I just add salt and pepper and sous vide it for 50 minutes, and it is moist and it has a nice texture.  I also use it for chicken. For many dishes, I'll cook the chicken sous vide and then often sere it quickly to change the surface texture, leaving the inside tender.  then I throw it into recipes that use chicken cooked other ways.  It works well.

I'm glad to share my love of sous vide with you all.

Carol

This is on my list of things to do. I just finished stocking my freezer with all sorts of fantastic proteins. A variety of steak, fish, etc from Omaha so portions will work for the hubby and I. What temp do you prefer your salmon at?

Happy, I hate it when you get a new gadget because no matter how much I initially think "there is NO WAY I am going to get that!" I cannot resist.  In this case, the Joule/Chef Steps are Seattle based......how could I not support the home team?

DH already grills a terrific steak but I am finding the Joule makes chicken breast sing in a way that I never mastered.  Even the chicken breast leftovers are good.

As you noted, many of their recipes are not weight loss friendly but nice to use occasionally for family/friends and even on a limited basis for myself (I am in maintenance). I have been playing around with it for yogurt, too --- can never have too many ways to make yogurt!