Holiday Sweepstakes: You Could Win* a KitchenAid 7-Qt. Pro Line Stand Mixer and More! Enter the Giveaway

Follow us:

Kosher 3

Shabbos lunch sous-vide

Shmendrik | Feb 3, 201105:07 PM

Ok, so I just learned about this whole sous-vide cooking thing, which I'm sure most of you have known about for years. For those as out of the loop as I am, sous-vide involves cooking vacuum sealed foods in warm water (eg about 140 F) for very long periods, up to a few days. As I understand it, the point is the entire piece of meat (or other food) only gets heated to the exact temperature you want, as opposed to when you grill a steak and only the middle is rare but the outside gets a lot hotter.

There are now sous vide machines you can buy at home for a few hundred dollars, or you can rig up your crockpot for a lot less than that.

It occurred to me that this might a good way to cook something other than cholent for Shabbos lunch. The only downside I can see is that chefs usually brown the meat very briefly after cooking it, to allow the Maillard reaction to occur and to give the food a more appealing external color. However, you could probably get around this depending on how you serve and present the food.

Any thoughts? Has anyone tried this?

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions