Chef of the Future

   Brand Seasonings

It's All about the Process and not all about Expensive Equipment

Sous Vide

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

Procedure:
Best observed in our Video.  Click this  link or the Picture.
Cheers!