This last week I bought something I don’t know how to use, and by don’t know how to use, I mean that I don’t know what use it will be for me as a cook. Here’s how it all went down—
I was home on my couch mindlessly adding items to my Amazon cart when I remembered that I’ve been meaning to get myself a new immersion blender. So I toddle on over to the right page, pick my favorite color, add to cart, then decided that I would be interested to know what a cordless immersion blender costs. a few clicks later and I found myself here somehow…
(I should have probably prefaced this story with the fact that it was Amazon Prime Day–and that I had been on and off looking for some useful device). Anyway, Long story short, I bought the Anova Culinary Precision Cooker/Immersion Circulator because Ktams wasn’t home to talk sense to me (and in my defense I tried to text AND call him. Don’t tell me I’m not a good wifey). He and I have talked about sous vide for some time now, and we basically leave all discussions at “well it’s quite an expensive kitchen tool that we have absolutely no idea how we would use.”
I even got more money off with my Amazon Affiliate-ship. So all in all, it’s ok, right?
Right. So to explain what sous vide is – it is cooking an item while keeping it at a consistent temperature via a heated water bath (but under boiling) for an extended period of time to cook it through properly but to keep tenderness a top priority. I first learned about sous vide from another Portland Food Blogger (Kyle from Our Daily Brine) at an event I attended. First I was intrigued. The chicken’s texture we were dining on was unreal. I wanted to learn more. What better way to learn than to do it myself?
Then I had an even bigger “AH-HA” moment a day or two later. For months now I’ve been trying to muster up the courage to make my own yogurt at home (ever since attending a very sweet class by author Janet Fletcher for her book Yogurt and hosted by Cyril’s at Clay Pigeon Winery). I’ve had trouble deciding how I would keep a controlled environment for the yogurt for the extended time it requires (we are talking up to 12 hours). Then while searching on Pinterest for sous vide recipe ideas, it hit me like a ton of bricks – sous vide yogurt. It’s too perfect. And thus begins the goal of my weekend.
Don’t worry, I’ll let you know how it goes.
Have you ever bought something you had no idea how to use?