The Yum Yum Factor

Okay, time for a sous vide recap: Again, what is sous vide and what the hell is an immersion heater/circulator/cooker?

Okay, so, for me, the two reasons for owning a sous vide are the ability to make the perfect steak and also the perfect egg. With a couple of weeks under my belt, I kind of feel like I have a handle on those two things and I am ready to move on.

I love sausages. The only thing I DON'T love about sausages is that they can be a bugger to cook. When you grill them, you can end up with half of them burnt on the outside but still underdone on the inside and then the other ones are overcooked and dried out. Don't even get me started about them busting open before they are done and losing all of their delicious juices. In the winter, I poach them, which works well, but I couldn't help but think that sous vide might be the answer to all of my sausage dreams. As always, I read a hundred articles about sous vide pork sausages before I started and the general consensus was to cook them at 60C or 140F for anywhere from 1 to 2 hours. I had three types of pork sausage and, as you can see down there, I sealed some of them in my Food Saver bags and I left the two Italian sweet sausages for the zip lock bag. I used my Anova Precision Cooker with my polycarbonate bin and I watched House of Cards while they cooked. I...

the 13 minute at 75C egg was almost perfect but that white was still just a bit too runny for me I'm a bit obsessed with poached eggs and, to be honest, for most of my life, I never made them at home. They are fussy, the white are always all over the place, I either undercook them or overcook them half the time and I always have to drain off the water from the bottom of the bowl before I eat them. Never mind the headache of trying to make them for more than one or two people, keeping them all hot, holding them over in a water bath, yadda yadda. It's just easier to order them in a restaurant that specializes in great breakfasts. With that in mind, it makes sense that the very first thing I made with my hand dandy Anova sous vide cooker was a poached egg. Actually, I made half a dozen poached eggsI had barely busted that baby out of the packaging before I was firing up a big pot of water. At first, I was cooking them at between 63C and 65C , which is touted as being THE...

Okay, so I am just starting to embark on this Sous Vide adventure and I am going to take you along for the ride. I promise to be honest, to share my colossal failures as well as my successes and to spare you the expense, frustration and heartache that goes hand in hand with learning any new cooking technique. Because I love, I will do that for you.