This is a seriously simple recipe. Thus the name. But the cooking method I’m using, you may not be familiar with…sous vide. Sous vide is French for ‘under vacuum’. You may have seen this method used on Top Chef – Richard Blais kind of brought it to the forefront on that program and I’ve been super curious about it since. The idea behind sous vide is to use a super low controlled temperature to cook food evenly. Meat stays juicy, vegetables keep their flavor. Everything is captured in the sealed bag. The food stays in the sous vide for quite some time, depending on what you’re cooking. I had my corned beef brisket submerged for 48 hours. When I do steak, it stays in for about 1 1/2 hours, depending on thickness.
Really, a sous vide is like a slow cooker on steroids. I like it better than my slow cooker because food doesn’t dry out or lose flavor or turn to mush. You may think it’s less convenient than a slow cooker, but consider this: you can cook a steak perfectly the night before you’ll be serving it, then chill it in an ice bath and throw it in the fridge. When you’re ready to eat that steak, heat a bit of oil in a skillet and brown the steak on both sides. BOOM. Medium rare steak that’s like buttah. You can do the same thing with anything you prepare sous vide.
A lot of people construct their own sous vide contraptions, but I’m not that brave. I was lucky enough to get my hands on a Sous Vide Supreme . I’ve had it about two weeks and I’m obsessively cooking things in it. Today, I thought, why not try some veggies? Easter is coming up and these glazed carrots are bunny approved. They’re the most carroty carrots I’ve ever eaten.
You probably don’t have a sous vide and that’s okay…I’ve included a non-sous vide recipe too. So whip up a batch and watch them disappear!
If you’re intrigued by the sous vide method, never fear! I’ll be posting recipes here and there and I’m so excited to share what I learn with all of you! And please go check out the Sous Vide Supreme website. They’ve got lots of great info and recipes!
Disclosure: I was provided with a Sous Vide Supreme to test out and enjoy. A big thanks to Sous Vide Supreme. As always, all opinions are my own.