Ok, so I just found out about this a week ago and it looks legit.
From wikipedia:
Sous-vide ( /suːˈviːd/; French for "under vacuum")[1] is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours in some cases—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C (140 °F). The intention is to cook the item evenly, and to not overcook the outside while still keeping the inside at the same "doneness", keeping the food juicier.
I also found out about this machine and just barely missed the cutoff date to pledge:
http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen
http://www.nomiku.com/
So for people that have used this method for cooking, what say you? Ae there any other machines you guys would recommend? I'll probably end up getting the Nomiku when it's available on their website.
Edit: Also because I love you guys, here's a pic of a steak cooked to medium rare using sous vide.
From wikipedia:
Sous-vide ( /suːˈviːd/; French for "under vacuum")[1] is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours in some cases—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C (140 °F). The intention is to cook the item evenly, and to not overcook the outside while still keeping the inside at the same "doneness", keeping the food juicier.
I also found out about this machine and just barely missed the cutoff date to pledge:
http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen
http://www.nomiku.com/
So for people that have used this method for cooking, what say you? Ae there any other machines you guys would recommend? I'll probably end up getting the Nomiku when it's available on their website.
Edit: Also because I love you guys, here's a pic of a steak cooked to medium rare using sous vide.