Thank you, Erika Engle.
Engle’s Facebook post yesterday morning announced her departure from the Honolulu Star-Advertiser after taking a buy-out, ending a 38-year career in journalism.
The post also described her next professional adventure with The Harris Agency. And she ended the entry with this photo of “my 1st attempt at sous vide steak!”
Can I confess having absolutely no idea what this “sous vide” thing was? A different cut of meat? What the heck!
I’m just an old fashioned cook, armed with my old, rescued cast iron cookware and my mother’s basic instructions (She said, “If you can read, you can cook!”).
So of course I just went online to find out about sous vide. Very interesting!
I’m wondering whether there are others out there who use this technique? It seems somewhat akin to using a slow cooker. Is that an apt comparison?
What’s your experience? Is it something for special occasions? Certain types of foods? What does it do best?
And what equipment do you use? Looking at Amazon, there are certainly a lot of choices. Any advice on what to look for, or attributes to avoid?
And, Erika–I’m guessing you had to briefly grill that steak to get it browned like that?
