Switching to sous vide was one of the more interesting choices that I have made of late. I was over my friend Marsha’s house for a dinner party one weekend. It was a great time with a bunch of our friends. Marsha was serving beef wellington for dinner. For those of you that aren’t familiar with beef wellington, it can be very hit or miss depending how you cook it. Personally, I have never been able to cook it perfectly.

When Marsha brought out the beef wellington and I took my first bite, it was like I had died and gone to heaven. It was THAT GOOD. Seriously, truly amazing.

I HAD to ask her what her secret was. Her answer? Sous Vide!

I had no idea what she was talking about. I thought sous vide must have been some kind of seasoning or type of beef. I was very wrong.

Sous vide is a style of cooking where you place food inside a sealable plastic bag. Once the plastic bag is sealed, you take a vacuum sealer and suck all of the air out. Doing so allows the sous vide machine to evenly cook the food without having to account for varying air temperatures.

Once the bag is vacuum sealed shut, you place the bag inside of a sous vide water oven or inside of a pot that has a sous vide immersion circulator in it. Either apparatus will heat the water that the bag is inside of. Also, they will move the water around. This not only heats the food inside, but ensures that the food is evenly cooked.

That’s the hardest part about making a good beef wellington – ensuring that all of the meat is evenly cooked.  With sous vide, you don’t have to worry about the meat not being cooked evenly. It’s great.

Since we got our Sous Vide Supreme Water Oven, we’ve been cooking up a storm. It’s by far our favorite appliance. We cannot stop cooking sous vide! You should start cooking suvee too!