Michael bought over his Joule Sous Vide immersion circulator showing
Leon how it works to cook meals.
"It's a cooking technique that enables precision temperature control." It works by circulating heated water in a pot while cooking food to the exact set temperature. The whole process is controlled by an App on his cell phone. Depending on what's cooking, it sets temperature and time to have a perfectly cooked item. Takes the guess
work out of preparing a meal.
In goes the steaks in plastic bags. He programmed it on his cell phone to come out medium rare and that is exactly what happened!
Michael also cooked three kinds of potatoes (pinto potatoes, red fingerling, purple potatoes) from his garden in the Sous Vide. Before serving he placed them in the oven while the steaks were being done.
A quick searing done and the meal was ready to serve.
The eatings were just perfect!
The table was set!
Glasses for Prosecco, red wine or white wine
were waiting for wine to be poured.
Mary Jo and I are ready to feast on a simple technique eliminating overcooked, dried out food ensuring an edge-to-edge Sous Vide meal to perfection every time! Michael uses this method of cooking daily.
This technique has been used for years by professionals and works by circulating heated water in a pot. YEAH, MICHAEL! It was one delicious meal.
What a great holiday gift!