By Diana Hsieh
Welcome to the inaugural 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).I was introduced to sous vide cooking by the Drs. Eades; I use their Sous Vide Supreme daily. Other sous vide cooks use different set-ups, some bought and some built.
Sous vide is an up-and-coming cooking method; it's still very new for us home cooks. The Sous Vide Review aims to expand our horizons. It highlights the best blogging on this this emerging culinary art every month. It's starting small, but I expect it to grow in coming months and years.
Now, without further ado, I present The Sous Vide Review:
Ramona Denton presents SousVide Supreme at Sur La Table posted at Lovin' It Low Carb.Many thanks to the members of SousVide who submitted to this inaugural edition of the The Sous Vide Review!
Extreme Cook presents Peking Duck Sous Vide with Crispy Skin on Mandarin Pancakes posted at Extreme Cooking Blog.
David presents Build Your Own Sous Vide Heating Immersion Circulator: Electric Company posted at Maison Marcel.
Jason Logsdon presents Apple Cider Sous Vide Pork Chops posted at Cooking Sous Vide.
Diana Hsieh presents A Week of Sous Vide posted at Modern Paleo, saying, "After my first week of cooking with my Sous Vide Supreme, I posted a lengthy report with lots of pictures. I've learned much since then... and I still have much to learn!"
As I mentioned, I hope to see The Sous Vide Review grow in the future. I would like to see the carnival inspiring more people to try sous vide cooking -- and to 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: