Having thoroughly enjoyed the cuisine of multi talented Chef Elizabeth Lee's myriad dishes on several occasions on board her and Captain Warren's gulet Turkish Delight using the sous vide method, I immediately ordered my 220V Anova cooker from Amazon and went to work.
The concept is fascinating - submerge the food in a strictly controlled temperature water bath for anywhere from 2 to 12 hours, ensuring that the food achieves the same temperature both internally and externally (unlike the conventional direct heat method, which means the outside must be very hot before the inside is sufficiently cooked.)
My first problem was getting all of the air out of the zip-lock bag used to cook the food with, involving some calisthenics on the kitchen counter. My second challenge was using the Bluetooth function from the iphone to send the recipe directly to the Anova machine - I mistakenly sent chicken tetrazzini instead of chicken kiev, so the end result was slightly messy. I'm going to devote myself to soux vide mastery this winter, but my partner Dave suggests that we keep our day jobs.
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