Imagine the smell of a cut of steak that has retained its seasonings like never before; the taste and texture of each slice you bite into, its juices and flavor just as you prefer. A feast for the senses, if ever there was one.
This could be your dinner, every evening. Allow us to introduce you to sous vide … the term is French for “under vacuum” and the technique is revolutionary. Vacuum seal your food—spices, marinades and all—and submerge it to cook in water. You can regulate the temperature to within a single degree and the heat will be evenly distributed from start to finish. The result, whether steak or fish, an egg or vegetables, redefines “perfectly cooked.”
It used to be that maintaining the condition of the water demanded complexity, with equipment and processes that weren’t suited to the home. But no more. Thanks to Signature Kitchen Suite, this method is now yours to experience on the daily. Bathe your steak to its best quality ever, and then give it a little charring on the cooktop—all using one, first-of-its-kind range. Everything you need is right on your cooktop, with no extra tools or equipment required.
TODAY’S SPECIALS ARE ALL SOUS VIDE
For ingredients and instructions, plus more recipes, visit signaturekitchensuite.com/sous-vide-recipes.
EGG WHITE BITES
Enjoy a healthy breakfast, in a jar.
CARMEN MIRANDA COCKTAIL
Bourbon, banana, cinnamon and bitters … this drink is delectable.
MONTREAL SPICE FLAT IRON STEAK
We think this one might be beyond explanation. It’s exquisite.
PINEAPPLE UPSIDE-DOWN CITRUS CAKE
This midcentury modern favorite has undergone an update.
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