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Cooking eggs sous vide is a right start when sous vide cooking at the first time. Whereas perfectly poaching an egg is a difficult and noteworthy achievement in traditional cooking, you can perfectly poach a dozen eggs sous vide with your eyes closed. By allowing the eggs to cook slowly over 60 minutes, their texture will become fudgy and silken. You’re about to upgrade your brunch game. 1.   Set Up Your Sous Vide Machine Pick a container that will be large enough to fit the number of eggs you want to cook, with extra room left over for water to circulate. A small pot is a great choice. Place your sous vide machine inside the pot, add enough water to cover the minimum fill line. 2.   Pick Your Perfect Egg This is entirely a matter of personal preference. Do you like your eggs runny and soft, or thick and spreadable? Pick the doneness that’s most appealing to you, below photos recommend the temp and time you could set up to achieve the desired texture. 3.   Add Eggs to the Water Bath Nature was kind enough to seal eggs inside their own sous vide packaging (the shell!) so it’s not necessary […]

Although there are many advantages to roasting, baking, pan-frying, deep-frying and boiling, these techniques can leave food lacking its natural colors, vitamins and flavors. As sous-vide gently cooks food through a protective pack, it preserves those vital elements – resulting in outstanding food both aesthetically and in taste. Sous Vide Benefits ✔Better Textures and Tenderness When you vacuum seal your food for sous vide cooking there can be some amazing results from the vacuum sealing alone. The vacuuming affects food differently but many become denser, such as vacuum sealed watermelon. It also brightens many colors in food and helps food to hold its shape. ✔Perfect Every Time With the exception of a cook taking the food out of the sous vide bath too soon, it is virtually impossible to mess up the cooking process when using this technique. The temperature controls ensure that the ingredients are treated with the care and attention they deserve.Not only are the results outstanding, but they are also consistently good every time. ✔Healthier Result It goes without saying that reducing the amount of fat and salt in the cooking process is a far healthier option. Because sous vide food preparation allows the product’s natural flavors and colors

SOUS VIDE SALMON RECIPE This simple sous vide salmon recipe shows off the power of cooking in a water bath, giving the salmon a perfectly tender finish INGREDIENTS 1 1-pound skinless, boneless salmon fillet Kosher salt 1 tablespoon coarsely chopped dill 1 teaspoon finely grated lemon zest ½ teaspoon crushed red pepper flakes 1 tablespoon extra-virgin olive oil Special EquipmentA sous vide machine; a 1-gallon vacuum-sealable or resealable plastic bag RECIPE PREPARATION Clip (or stand) sous vide machine to a tall, large pot. Fill pot with warm water to height according to manufacturer’s instructions (keep in mind that fish when added will cause water to rise).Season salmon with salt. Mix dill, lemon zest, and red pepper flakes in a small bowl to combine, then rub all over fish. Place salmon and any spices that fall off into bag and pour in oil. Vacuum-seal or partially close resealable bag, getting as much air out as possible to keep bag from floating, and place in water bath. If using a resealable plastic bag, push down into water to submerge (this will push more air out of the bag) and fully close. To ensure proper cooking, contents of the bag need to be completely submerged in water. Turn on machine