Sous Vide

It's like Christmas in the Hinterland kitchen!  Recently, we got an immersion circulator which allows us to start playing around with Sous-vide cooking.  Sous-vide translates to under vacuum.  In short, we vacuum pack the food item to be cooked and place it in a thermal controlled water bath.  This allows us to cook evenly for long periods of time.  This produces a more consistent, and juicier product.

We have only just started exploring the possibilities.  First up was the egg.  We've being playing with the time and temperature in order to create the perfect egg.  The whites are just set, and the yolk is just getting a bit "fudgy" but still very runny.  We served these beauties on our schnitzel over the weekend.