I recently splurged and got myself a SousVide Supreme. Wanna read more about sous viding? Here’s my hubby’s in depth post on cooking food at sub-boiling temps in a plastic bag. Yes, I buy a ton of kitchen gadgets that are now languishing in our appliance graveyard in the garage but I think I will get a lot of use of out this machine. Really. I promise.

In my first two weeks of ownership, I’ve made pork chops, grassfed sirloin roast, chicken breasts (once with skin and bones, once sans both), tri-tip steak, 48-hour Momofuku shortribs, and assorted veggies. I’ve had success with some things (e.g. shortribs) and had some misses (e.g. over-cooked broccoli and pork chops). I’m still tinkering with my recipes and will post about my successes as I get more experience with my water oven.

I’m not an aspiring Master Chef – just a working mom who wants perfectly cooked meat ready and waiting for me at dinner time. So far, I’m pretty happy with the results.

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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