It's All about the Process and not all about Expensive Equipment
New York Strip Steak
Chef Robert Simon
Sous Vide translates to "Under Vacuum" A process that was first described in 1799, although air was used as the heat transfer medium. It was re-discovered in the 1960's as an industrial food preservation method and finally developed for restaurant usage in 1974.
Sous Vide results can be replicated easily, and simply in a crock pot and a zippered vacuum bag . You may decide to purchase a water oven, a sous vide circulator or perhaps, continue to use the crock pot and just invest in a temperature controller. Whatever your choice, this method gives you an inexpensive way to try it, before you buy it.
You will need:
A Crock Pot
A vacuum bag (ziplock makes them)
At least one of our Chef of the Future Seasoning blends
For the above image, we used our Cajun seasoning in the bag, then used our Honey Garlic Bourbon just prior to searing
Best observed in our Video. Click this link or the Picture.
compare to McCormick, Grill Mates, Old Bay, Zatarain's, Zatarain, Weber Seasonings, Slap Ya Mama, Tony Chachere, any BBQ Dry Rub
Chef of the Future ® © 2020