I’ve been hearing about this new kind of cooking lately.
Last week we finally had the pleasure of eating an egg cooked this way. Dang! It was the best egg I’ve ever had. (Courtesy of the miastros at Providence in LA.)
The egg was “over easy” and runny … yet completely cooked. Total flavor.
So now I’m trying to suss out a simple way of cooking like this myself.
Basically, you’re cooking something like an egg in a baggie at like 140 deg F for a half hour. Things like ribs are sometimes done like this for 36 hours. I read that salmon at 104 deg F for 20 minutes is super.
They’re using “water baths” and fancy things to do it, but I’m wondering if there isn’t an easier way, like a big pot of water and a standard thermometer.
Of course, everyone is trying to avoid getting sick due to not cooking away the germs when doing it this way.
And they say that just one degree and a few minutes can make a lot of difference.
Well, trying is knowing…
But a little more googling is in order.
Maybe I should just stick with traditional southern BBQ where you just cook things like ribs over low coals for a day.
Maybe this sous vide isn’t so far removed from the crock pot…
en.wikipedia.org/wiki/Sous-vide
chubbyhubby.net/blog/?p=561 — how to slow cook an egg
uktv.co.uk/Food/Thread/threadID/44326/ — slow cook an egg without the fancy , pricey waterbath
https://en.wikipedia.org/wiki/Sous-vide
