I recently discovered a new cooking technique.  It’s something that professional chefs have been utilizing for years.  It’s Sous vide.  Sous vide actually  means “under vacuum” in French.  It is now more accessible to home cooks with many home units. The sous vide cooking technique involves cooking food in vacuum pouches or even zip top bags, submerged in a water bath held at a constantly controlled temperature.

I have purchased an Anova Culinary Precision Cooker.  It’s basically a small stick shaped appliance that heats the water to precise temperature and circulates it continuously.  There are a few different ones on the market and even some that are self contained units but I had read many of the chefs I follow online discuss this unit.  So I am going to test it now myself.  I hope you all enjoy the recipes I develop and some that I re-imagine from internet found dishes.

Keep checking back as I add new recipes.