Salmon Sous Vide

We watch an absurd amount of cooking shows. Top Chef, Top Chef Masters, Chopped, Kitchen Nightmares, Master Chef, Hell's Kitchen, Iron Chef America, Throwdown, Barefoot Contessa, everything else on the Food Network and any other show that has the words chef, kitchen or FOOD in it. Yes, I mean it. When you watch that much food television, you start to believe you're pretty official, legit, professional, etc., when it comes to chef stuff. I could totally charge people and teach a cooking class, right? I will accept your $100 per 30 minute class please.

Anyway, I think Carson shares my delusion, because the other day he purchased a Sous Vide machine. If you're all, WHAT?, right now, let me explain. "Sous vide" is French for "under vacuum." You vacuum seal the food and cook it in a water bath. Essentially, it's poaching, but because the food is in an air-tight bag, you don't lose any of the juice, aroma and nutrients you lose on the stove. Also, it cooks it precisely and perfectly uniformed. Also, it's amazing. I've never tasted such fresh, uniform, melt in your mouth bites.

A GREAT present for the "chef" in your life. (Carson likes to buy himself things RIGHT before Father's Day and his birthday that would have otherwise been a GREAT present, doh.)

in the pouch...


vacuum sealing...


vacuum sealed...


in the water bath...


quickly finished on the grill...