Not so long ago, sous vide seemed like a cooking technique reserved only for chefs in professional restaurant kitchens. The method, which translates to “under vacuum” in French, involves food being vacuum-sealed in a plastic bag and immersed in a water bath that’s held at a consistent temperature. A special piece of equipment called an immersion circulator holds the temperature and keeps the water moving gently around the food for a longer-than-usual cooking time. This gentle water bath cooks food evenly and achieves a silky, tender texture that can’t be achieved with most oven or stove-top methods, and the ingredients lock in maximum flavor in the sealed bag.
Thanks to a number of consumer-model appliances, sous vide is now easy to do at home. If you like experimenting with cooking techniques, we highly recommend making the investment. It makes so many recipes so easy — and you don’t even need to fire up the stove! For example, these meaty, juicy ‘shrooms are a breeze to prepare: Start with fresh, PA mushrooms from Kennett Square, and pack them in a bag. Give them a drizzle of olive oil, a splash of soy sauce, and a sprinkle of garlic and fresh herbs to bring out the natural umami flavors of these fabulous fungi. Make a big batch, and use them in omelets, tossed with pasta, or as a topping for fancy toast with a layer of local ricotta cheese. Grab a loaf of whole-grain or sourdough bread from your neighborhood bakery and enjoy this for a snack, a vegetarian lunch or a simple supper!
Check out our video for the technique, then head here to try the full recipe!
- Video and photo: Dish Works
