Experimenting with my sous vide machine

Posted on November 10, 2021November 10, 2021 by Matt Todd

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Fishing at Bennett Spring State Park in Lebanon, MO.

I’ve mentioned before that we eat like kings when I go trout fishing with my dad and his crew in Missouri. The last time I was able to go, I was introduced to a new-to-me style of cooking: sous vide. We had prime rib. And salmon. And I was hooked.

No pun intended.

I didn’t know all of the science behind it. I still don’t, honestly.* But I did know one thing – the food was amazing. And it was all because of one simple machine – a precision cooker. Basically, you put your food in an airtight bag and place it in a water bath. The precision cooker circulates the water at the exact temperature necessary for a perfectly cooked dish.

There’s more to it than that, but that’s the gist of it. And it’s amazing.

A few months later, Dad gave us an Anova Culinary Sous Vide Precision Cooker for Christmas.

A sous vide journey

We’ve done some experimenting since then. We’re big fans of those seasoned pork tenderloin packages. You just seal it up, drop it in the water, and then go about your business (move along…). Once it’s done, you pan sear them and they’re oh-so-good.

I think that’s what we’ve fixed most often since receiving our precision cooker. But we’ve also fixed burgers and chicken. We even had some country ribs.^ I tried steak a few months ago. Aly said it was the best steak she’d ever had. We even fixed last year’s Thanksgiving turkey breast with our precision cooker. After finishing it up with a quick broil, I think it’s safe to say it’s the best Thanksgiving turkey we’ve ever made.

I think it’s safe to say that I’m a big fan of the sous vide machine. I’m going to start experimenting with it a little bit more over the coming months. Consider this to be your invitation to join me on this journey into fabulous food. At least, I hope it’ll be some fabulous food. I guess there could be a food failure or two along the way.

You never know…

Endnotes

*I’m learning, though.
^It’s not recommended to sous vide ribs. After giving it a try, I understand. Since we don’t have a smoker, the slow cooker is the way to go for ribs in our house.

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Matt Todd

Howdy. I'm Matt. My wife, Christy, and I have four kids and two dogs, I'm passionate about orphan care. I'm a die-hard fan of the Evansville Aces, the Indiana Hoosiers, and Star Wars. I'm trying to live life by the Todd family motto: "It behooves us to live!"