(no subject)

[coraa]

I should not! It is far, far too pricey a splurge! And yet...

...the Sous Vide Supreme is really tempting as a birthday-present-to-myself.

I have perhaps watched too much Top Chef.

EDIT: I pre-ordered it. I will report back as to the virtues and vices of sous vide cooking!

Comments

[jonquil]

Yay. We actually own "Sous Vide", which of course we can't cook from at present. I think I'll ask the hubster if he wants the hardware for christmas.

[donaithnen.livejournal.com]

Oh! I think that's the thing they were using on Iron Chef Battle Cherries last night!

[coraa.livejournal.com]

Yes! Cat Cora (my imaginary chef girlfriend) made sous vide cherry lamb and sous vide cherry crab!

[dancinghorse.livejournal.com]

But! If you get it, you can report! on it!

I have always wanted to know how it works and what the results are -really- like. Are they, like, just basically poached, or is there something special about the taste or texture?

See? You owe this to your public.

[coraa.livejournal.com]

:D ! I will definitely report back as to how it comes out!

I'm also curious as to how different it is than poaching.

[bellwethr.livejournal.com]

OOOOOH!

[coraa.livejournal.com]

Once I get it, you should come over and we can experiment with sous vide-ing all kinds of things. ;)

[maggiedacatt.livejournal.com]

I'd say "No way, you totally deserve that splurge!"... but "too pricey" is a totally individual assessment.

(edited for appropriate icon)

[coraa.livejournal.com]

I decided that it would be my combination birthday and hooray-for-finishing-the-book splurge. :D (And I'll be posting the rest of the book toot sweet.)

[maggiedacatt.livejournal.com]

Hooray!!