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.
Now, without further ado, I present this month's edition of The Sous Vide Review:
David presents Stellar Weekend of Recipes to Share posted at Maison Marcel.Many thanks to the members of SousVide who submitted to this edition of the The Sous Vide Review!
Josh Grills It All presents Plastic Baggies, Water Baths, Funny French Words posted at Josh Grills It All.
Fritz Cloninger presents Wag in the Bag posted at beef and whiskey, saying, "Wag in the Bag: Cooking a Wagyu ribeye sous-vide style."
Jason Logsdon presents Sous Vide Chicken Marsala posted at Cooking Sous Vide, saying, "A new 'sous vided' take on an old classic."
I hope to see The Sous Vide Review grow in the future as more people try sous vide cooking -- and blog on their adventures. 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: