The portable sous vide device, top left, has been
attached to the pot in order to precisely cook the
sealed food while it is submerged in water.
MAY/JUNE 2019 | TAMPA BAY MAGAZINE 141
and place it in the pot. Cover the enclosed
food completely with water up to 1 inch
from the top of the pot.
You will not need to watch or monitor
the pot during the sous vide cooking
process, so you can move on to other
projects, or even leave to run an errand.
The heat needed to cook the food comes
from the sous vide device, not from a
cooktop. Once your food is cooked sous
vide style, you will probably want to finish
it by searing, grilling or broiling to give its
outside surface a more appetizing color.
Chef Craig suggests searing a braised item
before the sous vide process and grilling
items such as steaks afterward. In addition
to meat, the sous vide method can also be
used to cook perfect eggs, or even desserts,
such as custards and cheesecake.
With sous vide cooking, you cannot
overcook your food, so you will have
very consistent results, and since the
food cooks sealed in its own juices with
no evaporation, it will be flavorful, moist
and tender. It will also not shrink the way
normally grilled or baked items will.
Perhaps it’s time to add an immersion
appliance to your kitchen. Remember, it
does take longer to cook sous vide style, but
you don’t have to watch over it.
Bon Appétit. 9
Chef Craig Tinling of the Dunedin Fine Art Center’s Food Arts
Studio has filled a water-tight bag with ingredients to be cooked
by the sous vide appliance attached to the pot of water.
This all-inclusive, high-end sous vide cooker by Wolf
Gourmet, which is available at The Stuffed Mushroom
in Safety Harbor, includes a sophisticated timer, pre-set
options and a removable interior rack to hold multiple
food containers.
COURTESY OF THE STUFFED MUSHROOM WIKIMEDIA COMMONS
CHEF CRAIG TINLING
Sous vide is a popular cooking
technique that uses an
immersion appliance to provide
a temperature-controlled
circulating water bath to
precisely cook food.