Plant to Plate: Sous Vide

“Sous vide” is a fancy French phrase meaning “under vacuum,” and it’s a cooking technique that the Culinary Vegetable Institute’s Executive Chef, Jamie Simpson, employs almost daily in his kitchen. The sous vide technique begins by vacuum sealing all the ingredients into packets (think space bags for food). Once everything is snug and tight, the sealed packets cook in a low-temperature circulating water bath, slowly and evenly, until the contents reach perfect doneness.
Here, you can watch a video about his sous vide method, followed by questions asked by The Chef’s Garden about Chef Jamie’s seminal process in his kitchen.

[@Silirion]

Gorgeous plating! Thanks!

[@annlibb]

hello, seems very tasteful! is it oil that you add in the bags?

[@ChefsGarden]

Yes it is!

[@mauriciomuller1996]

How was make the green sauce...please

[@kubectlgetpo]

No

[@Trials-tx6fr]

Sorry no

[@cheftiberius]

wawwwww

[@eyeswideshut2800]

Plant to plate and this guy adds a huge duck breast, I'd be offended if I were vegan but that duck looked tasty...lol

[@theLutheran1]

how do sous vide users protect the food from the PFAS chemicals in the plastics?

[@TragoudistrosMPH]

Some are not made with those.
Food safe sous vide bags, should lack them.
(Makes me curious to triple check but they are food safe by design)

[@dennisweikel2566]

The Bags used are PFAC free.

[@opx4real]

Follow up question, any way to do sous vide without pounds of single use plastic?

[@christie5786]

I don’t get it, I love cooking. This looks like more work minus the aroma of well seasoned flavorful food.

[@StreetfighterTips]

Look up sous vide steaks

[@cowboy6591]

Refuse to buy blue tooth models; And why didn't he just post 185 degrees Fahrenheit? Another fishing trip....

[@Silirion]

I could say the same for all the fahrenheit Ones 😁