0428，Making Sous Vide Simplify Work for You

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1、Sous vide, which means “under vacuum” in French, involves sealing food in an airtight bag and giving it a hot water bath. A cylindrical gadget gently circulates and heats the water to a precise, consistent temperature, allowing the food to reach the exact temperature the cook desires without the risk of overcooking. Its advocates say the method is the key to attaining a piece of meat that is uniformly tender and juicy inside.

2、Enthusiasts who sing the praises of sous vide often try to indoctrinate home cooks with the holy grail of recipes: the perfect rib-eye steak. Set the device to heat up the water to around 129 degrees, immerse the bagged steak in the water and, like magic, you have a steak that is perfectly medium-rare all the way through, not just in the center. Give it a sear to brown the crust, and it’s close to something you would get at a steakhouse.

3、Glossed over in that sales pitch is the part where sous vide takes at least an hour to cook the steak, or up to 10 times longer than it would using conventional methods, like a stove or grill.

4、Herein lies the problem.

5、The plethora of sous-vide recipes published online are largely aimed at perfectionist cooks who have time on their hands.

6、To fit sous vide into his schedule, Grant Crilly, a founder of ChefSteps, a recipe website and technology company in Seattle that is devoted to the cooking method, turns to two economical cuts of meat, the pork shoulder or beef chuck roast, which cost roughly $4 to $10 a pound at a grocery store and are far less expensive than buying a comparable number of steaks.

7、From there, it’s up to the home cook’s imagination how to use the beef or pork.

8、But to him, the trade-off is worth it.

9、“It probably takes you about the same amount of effort to turn on the sous-vide device and put the food in there as it does to place a delivery order with your phone,” he said.