Sous vide cooking: A resource list
I recently decided to order a Sous Vide Professional immersion circulator from Polyscience – or, rather, from their Canadian distributor, Testek Instruments. After a couple of years of debating it, I’m finally diving head-first into the world of sous vide cooking.
There’s lots of information on the web about what sous vide is; if you’re not familiar with it, the best introduction is here. The way I see it, there are two major advantages to sous vide cooking: first, you can cook foods, whether tender meats, vegetables or eggs, to a precise temperature with absolute reproducibility. Second, you can cook tough cuts of meat for lengths of time that would be impractical using traditional cooking methods, making it possible to fully convert the collagen in the meat to gelatin, but without cooking the meat proteins to “well-done.” I’m sure I will learn the other benefits of this technique once I get some practice with it, but these two are my starting point.
This post will be a collection of links for information on sous vide, and I’m hoping to add to it over time. This is what I’m currently working with:
Sous vide guides
Blogs that give information on sous vide cooking
Note that there are lots of blogs out there that discuss sous vide cooking; this is a selection of the blogs I’ve found the most informative, or that changed the way I look at sous vide.
Forums with sous vide information
If you have any recommended sous vide resources, please share them below!