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Page 40 January 2018 The Catoctin Banner Newspaper www.TheCatoctinBanner.com Published by www.EPlusPromotes.com
Sous-Vide, being marketed to the novice cook. to the proper temperature and
Maybe you got one for Christmas?
maintain it during that cooking time.
But, if you didn’t, do not question The good news is that if you do not
Sous-You how much your family loves you, already have a circulator, there are a
multitude of people who will receive
but instead, question how much
you display your love of cooking. one as a gift, but will not have
Holiday guilt…my favorite tradition. an interest and might donate it to
by Buck Reed At first glance, it might look Goodwill. I am thinking you should
The Supermarket Gourmet complicated, but it is actually start looking in March, or after the
simple and easily managed. The first April tax rush. You probably already
thing that this will help you with have a food saver, which most people
is consistency. Whenever someone have banished to the bottom cabinet.
asks me times and temperatures for The best part about this method
recipes in their home, I must guess is that it is versatile. You can use it
Ketchup was first put in a jar This technique is part of the new since I do not know their oven. to prepare more expensive cuts of
and sold commercially in 1830. molecular cooking wave that is Sous-vide solves this problem since meats, as well as elevate the cheaper
This remarkable creation was sweeping the high-end, hoity-toity it is precise temperature control, ones. It also works well with fruits
followed by mayonnaise, marketed culinary world. But unlike most of with exact times it takes to get food and vegetables, and will help preserve
in 1907. Today, we mark the day the methods being used in this new cooked perfectly. There is even the flavor of your food, as well as
that ketchup and mayonnaise will world of cooking, sous-vide might comfortable wiggle room in the time introduce new flavors to them.
now be mixed together and actually actually find a comfortable place in for when things are not going as Like anything new to the culinary
sold in the same bottle. Imagine… your kitchen. planned. world, this technique may not easily
no more haphazardly mixing these Sous-vide was developed in the As far as equipment, you will catch your interest, but with a little
two condiments together or having 1970s, and was used to gently cook need a circulator, a food saver with research and practice, it might
to consult a recipe and carefully foie gras by sealing it in a plastic bags, and a large pot. A circulator become a handy trick in the magic
measuring these two ingredients bag and heating it in temperature- is a device that will heat your water show we call your kitchen.
before mixing them together controlled water. It was quickly
yourself. What a time to be alive. adopted by the airlines to provide
If it is not at your local grocery top-notch gourmet meals to first-class Share Y our Good News!
store, then ask for it by its name: passengers. In the last two decades,
Mayochup. it has been expanded to a go-to • [email protected] •
Then, there is the newcomer technique for high-end restaurants. Message Line 240-288-0108 • Call 301-447-2804 • Fax 301-447-2946
technique of the day: sous-vide. Today, home sous-vide kits are
