I love and hate to cook. I love it because I like making things but I hate it because it takes effort (story of my life: ask me how many unfinished knitting projects I currently have). I'm a fairly decent cook – I haven't accidentally poisoned anyone and I only served broken glass that one time, which truly was an accident. We all survived.
Anyway, I love my kitchen gadgets. I don't have as many as I'd like, due to space constraints. My kitchen is like a reverse TARDIS because it looks spacious but it just really, really, really isn't. This is mostly due to the fucked-up design of the space and as I've been saying for the past 10 years, if I ever get my hands on the previous owners of this house, I am going to choke them out. I did finally get a new oven/stove situation this year but only because the old one starting doing weird fiery things and I really prefer to have my house in a non-charred state.
But I digress.
For Hanukkah last year, I got an Instant Pot and joined that cult. It's worth it, because that thing is a marvel. It does wonders with recipes that would normally take all day and the fact that I've been making perfect hard-boiled eggs in it pretty much weekly makes it a must-have.
This year I got a sous vide immersion cooker thingy. Does your average home cook need one of these? Of course not. It's perfect for precisely held temperatures over long periods of time, which is not a thing I am usually into. I barely even measure when I cook – mostly because I can't be bothered but also because half the time I can't find my measuring spoons and cups anyway so whatever. I do measure when I bake but I've been baking by weight instead of volume and it has stepped up my baking game considerably.
BUT I DIGRESS.
The sous vide thingamajig appears as if it's going to be A Thing. I made carrots in it last night and holy shitballs, you guys. I like carrots in every form, but usually when I'm cooking them I chuck them in the steamer and that's that. If I'm feeling fancy, I'll roast them or do the garlic/orange things I like to do on holidays. But with the sous vide, I stuck them in a bag with some butter, salt, pepper, and a tiny bit of sugar and popped them in the bath for about 90 minutes. They were magical.
Can't wait to see what else I can do – right now I'm experimenting with yogurt. When I bought my Instant Pot, I didn't get the one with the yogurt setting because at the time I was all "ugh yogurt gross" but then I did my whole Fitness Revolution Thing in July and yogurt has become a staple in my house. I only like the super-thick Icelandic-style skyr yogurt which is HELLA SPENDY. So I need to figure out how to make my own.
Enter the sous vide! Heat the milk, cool it back down, add the yogurt starter (which is yogurt, which leads one to wonder if there is a chicken-egg situation here), plunk it in the bath for 12 hours and… well, we'll see what happens. I'll take it out tonight before bed and put it in the fridge and if you don't hear from me again it's because I've poisoned myself.
Ehhh well I probably won't die, but I might be in the bathroom awhile. Time will tell.
The other major thing that The Internets suggests making in the sous vide is steak. I'm not sure about that, because steak can be expensive and I am wary of experimenting on expensive food. That didn't stop me from buying a $70 lump of beef in a cut I've never personally cooked before but whatever. It turned out fine because I am pretty magical when it comes down to it.
Carrots, man. Who knew?