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Blog — sous vide 101

Sous Vide 101: The Perfectly Runny "Poached" Egg

Sous Vide 101: The Perfectly Runny "Poached" Egg

Ahh, the perfectly runny, poached egg. The delicious topping of eggs benedict, avo-toast, or topped with some salt, pepper and spicy hot sauce. The sought-after prize of brunch goers everywhere. But not so easy to make at home. People everywhere struggle with making the perfect poached egg. Get the water swirling in just the right direction, at just the right temperature. Keep them from falling apart in the water. And...
Sous Vide 101: Easy, Best-You've-Had, Pan Seared Chicken Thighs

Sous Vide 101: Easy, Best-You've-Had, Pan Seared Chicken Thighs

Chicken thighs. They are... easy? Or maybe just hard to mess up? No one gets particularly excited when you hear they're on the menu, though. You can transform your chicken thigh game with the sous vide technique, making this a cost-effective week night dinner a delicious go-to option. It's a little hard to describe just how delicious the crispy, pan-seared skin covering the perfectly cooked, tender, juicy meat is. Then,...
Sous Vide 101: Times and Temps

Sous Vide 101: Times and Temps

What's fun about the sous vide technique is that if you understand how it works, you can get many different types of results out of the same types of food by adjusting the cooking temperature or time.  There's a ton of room for experimentation and tailoring to get your meals just exactly how you like it.  If you are new to sous vide, it can take a little bit of...
Sous Vide 101: The Basics

Sous Vide 101: The Basics

Sous vide. Maybe you've heard of it? Or not. Or maybe you've heard of someone raving about it but didn't quite get it? We are here to help. Sous vide is a French term for "under vacuum". It refers to a method of cooking where you add food to a food-safe plastic bag, vacuum seal it and remove all the air. Some stop there and call it good, as vacuum sealing...