Friday, May 28, 2010

The Sous Vide Review #003

By Diana Hsieh

Welcome to this month's edition of Modern Paleo's second blog carnival, The Sous Vide Review!

The Sous Vide Review is a monthly blog carnival featuring the best blog posts on sous vide cooking from members of Modern Paleo's SousVide e-mail list. What is "sous vide"? As Wikipedia explains:

Sous-vide (pronounced /su ˈvid/), French for "under vacuum", is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period at relatively low temperatures. Food is cooked for a long time, sometimes well over 24 hours. Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (usually around 60°C or 140°F).
Sous vide is an up-and-coming cooking method, one still quite new for most of us home cooks. The Sous Vide Review aims to expand our horizons. It highlights the best blogging on this emerging culinary art every month.

Unfortunately, the Sous Vide Review is rather small this month with just two submissions. Clearly, I need to do more to connect with the people blogging about sous vide, as well as to encourage sous vide cooks to blog about their experiences!
Jason Logsdon presents Sous Vide Chicken Breast with BBQ Sauce posted at Cooking Sous Vide.

Extreme Cook presents Bistecca alla Fiorentina Sous-Vide/Wood Fired Oven posted at Extreme Cooking Blog.
If you blog on sous vide cooking and you'd like to submit your posts to the carnival, please subscribe to the SousVide e-mail list. You'll receive instructions and reminders via that list.

Finally, you can find the blogs of the SousVide; bloggers on this continuously-updated list:

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