This past month, my husband and I began experimenting with a new method of cooking for us: Sous Vide, with a special thanks to Wasserstein Home. What is Sous Vide? It is a method of cooking in which food is vacuum-sealed in a plastic bag or pouch, then placed in a water bath at accurately regulated temperatures. With the Sous Vide cooking method, temperatures are much lower than normally used for cooking for the purpose of cooking the meat and or vegetables evenly and to a specific temperature (medium rare for meat, for example). Sous Vide also ensures that the food is not overcooked on the outside and that the moisture is retained.
Sous Vide translates in English to “Under Vacuum.” Sous vide cooking has been a huge trend and is best for cooking flaky soft fish, pâté, shrimp, and pork, in addition to thin steaks and lobster. It is an excellent ‘slow-cooking marinade’ and is an essential cooking method that everyone should be familiar with.
- Wasserstein Sous Vide Precision Cooker
- Wasserstein Sous Vide Water Balls 250 count with drying bag
Their Precision Cooker is not only affordable, it is also a refined cooking tool that is very well made. It is also very simple to use as their are only four buttons on the Cooker: Temperature Up, Temperature Down, On/Off and Fahrenheit & Celsius conversion. The Wasserstein Sous Vide Precision Cooker can easily reach temperatures between 77°F-203°F. The powerful heater and circulator regulates the heat over time and throughout the water pot. You know exactly the temperature of your water at all times, making it one of the most accurate and precise cooking tools around. The Cooker comes with a versatile integrated clamp that allows you to attach it onto any pot or water tank.
With our Precision Cooker, we cooked a salmon filet which took about 35 minutes to cook to our desired medium center. The Sous Vide Precision Cooker guaranteed that our salmon was perfect moist and tender. You cannot achieve that with a grill! With their Sous Vide Precision Cooker, you can achieve textures you never thought possible from buttery and tender to flaky and soft. Just be careful when removing as the fish becomes very delicate after cooking. We cooked our salmon around 135°F
By floating a solid layer of Water Balls on the water’s surface, you insulate your bath and prevent evaporation. The Wasserstein Sous Vide Water Balls, which come in a drawstring mesh bag, are reusable, easily washable, and are compatible with any pot or water bath. If you are cooking for a shorter length of time as demoed with our salmon, you do not necessarily need to use them, but they are very helpful to have and are highly recommended.
The Sous Vide Precision Cooker and accessories are also available for purchase on Amazon via the links below.