A Water Oven, What?

SousVide Supreme Water Oven

We know by now that eating fried food can be increase our risk of heart disease, while eating grilled food may increase our level of carcinogens in our bodies (because of the smoke from coals and all).  So what would a health-conscious fellow deal with cooking meats without resorting to adding more fat or other harmful elements?

A French chef back in the 1970s, Georges Pralus, provided a solution:  Put the meats in vacuum packs, then place the bags in hot water that is well below boiling point, and leave it for several hours (even days).  This cooking technique, the sous-vide, is the inspiration behind the SousVide Supreme Water Oven, a slow-cooking kitchen tool that lets any food get cooked by its own juices.

The result:  a kind of pale finished product, which can be a turn off for some, but with a taste that is worth the memory.

The SousVide Supreme Water Oven costs US$449.95 excluding taxes and you need a separate vacuum sealer to achieve that mouth-watering gourmet creation.

Image source:  Sur La Table

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