I had a sous vide cooker all along

So I'd often wondered whether my little Sunpentown countertop induction cooktop could double as a sous vide cooker. After asking for it as a wedding present (and then buying it for myself when nobody thought it substantial/romantic enough), I've never really found a great use for it except as an extra warming plate when in a pinch, or a way to boil rice or pasta in the summer while keeping the house cool.

I did some experiments with just water and my digital thermometer. (Not to turn this into an endorsement-fest, but I love, lurve, this thermometer. It's exact, durable, and easy to use.)

The first experiment, I set it on "cook" and set it for medium-low, which the cooker said was155 degrees F.  Well, I don't know what that means in Taiwanese, but it doesn't mean "make the water 155 degrees." It means, "boil the water, but not as quickly as on medium." Realizing that I had to go rely only on my observations, not the assertions of the cooker, I redesigned.

The second experiment, I put 8 quarts of water at 155 F on the cooker on its low warm setting.  "Warm" doesn't appear to mean anything other than, "cycle on and off at regular intervals".  Well, lo and behold, the water slowly came down to 144 F and stayed there. Or looked to stay there. I had to go to work... Yes, I was doing this in the morning before work... What? Oh, like you've never done a little science in the morning just to get the day going.

Tonight, I took hot water from the tap, filled up the pot, put it on low-warm and left it, taking the temp every 20 minutes.  It came up to 141.5 and stuck there, which is not enough for a "perfect egg", so I put it on medium-warm and it jumped to 155 for a couple of minutes before I brought it down quickly with a glass of water. I found that by half-covering the top, I could get it to come up to 144.5, which is perfect for eggs.

Here's the result, with chopped thick-cut bacon, on a toasted baguette.

Here's what happened when I broke the yolk.

This was... well, this was just stupidly delicious and amazingly easy. Here's the delicata squash soup with fried sage leaves I made while the "main" course was cooking.

Being limited to 141 or 144 degrees is not ideal, but given that I have the equipment around anyway and it's easy, why not, right? With those temps, I can make eggs, beef, pork, and chicken. I'm thinking of pointing a fan at the open top of the pot to see if I can get it down in the right range to do fish.

UPDATE:
I never did this again. I've since been using my Nissan Thermos Vacuum Flask Cooker for all sous vide cooking.

Why Wondra? Why Velveeta?

There's plenty of precedent for using processed ingredients in haute cuisine. Jean-Georges used Hellman's mayo and canned condensed milk (and little else), to make a sauce for shrimp in one of his restaurants. David Bouley admitted to using Heinz ketchup.

I got Wondra from Jacques Pepin.  He uses it primarily for dredging. I use it for quick thickening sometimes. It's a great tool to have in your toolbox, but sometimes it's also the right ingredient. Wondra allows you to make a nice thin crust on a piece of meat. It protects the meat, doesn't burn easily, and doesn't clump.

I used Velveeta in my latest recipe because that's what I used when I originally made the dish.  The recipe came from a caterer I know, who will remain nameless. When she originally instructed me on the dish, she said, "I hope you don't mind using Velveeta."  I didn't.

This sauce isn't very cheesy. The Velveeta just sits in the background and, with the thickening of Wondra, props up the sauce. The principle attraction of Velveeta is that it can be incorporated at any time and it's stable for a long time, which is great for catering. But if it's great for catering, it's also good for a dinner party where you want to actually spend time with your guests and not fuss over the food, but still make something good.  That's what my coworker asked for, and I hope I delivered.

What I'd really like to do is make this dish in to a type of cheater's risotto.  Parboil the vialone nano rice, and incorporate it into half the sauce, while the thighs finish in the oven with the other half. Maybe throw in a few saffron threads, too, to make it more like risotto alla milanesa. In that case, the Velveeta would nerf the making of the dish in another way. Often, making risotto, you have to hit that perfect spot where the rice is soft and the sauce is creamy. With this, the sauce is already creamy. You just cook it until the rice is just right.

Actually, this is what I'm having for dinner tonight.  I'm off to make it.

p.s., if you ask my friend the caterer for the recipe for her chicken dish, you get something that calls for fresh-grated sharp cheddar cheese.

Chicken Thighs with Vermouth and Cheese

A coworker just asked me what I'd do with some chicken thighs and not much time.  I came up with this. What I love about chicken thighs is that you can't overcook them. What I dislike is the longer you cook them, the more of their flavor leaches out into the sauce, and the more the thighs become stringy.  I also don't like the texture you get when you apply high heat directly to the chicken flesh. It reminds me of plastic. In this recipe, the Wondra flour acts like a very light breading, forming a crust that keeps the meat plump, but dissolves back into the sauce. During the initial saute, it also lets some of the juices go through and stick to the pan, so you have something to deglase, and helps thicken the sauce more than the Velveeta (I know) alone.


1 tbsp butter
1 tbsp olive oil
2 lbs boneless skinless chicken thighs
Wondra flour
Salt & pepper

1/2 c dry white vermouth
1/2 c low-sodium chicken broth

1 tsp herbes de Provence OR 1/2 tsp dried thyme leaves (not ground thyme)

1/4 lb Velveeta cheese (I know.) cut into 1/2" cubes

Preheat oven to 325.

Heat the olive oil and butter in your heaviest pan.

Dry the chicken thighs very well with paper towels and lay out in a single layer.  From a height, season with salt and pepper, and dust gently with Wondra flour. (Doing this from several feet above the chicken gets you an even, thin coverage you can't get with dredging.)

Saute the thighs in the oil and butter, in batches, if necessary, so that they do not crowd each other, and a crust is formed on the chicken. Set the chicken aside on a platter to rest.  Deglase the pan with vermouth, scraping up all the brown bits, which should dissolve and thicken the vermouth as it reduces. When the sauce is smooth, thin with chicken broth, add the herbs, and add the cheese.  Stir until the cheese melts.

Return chicken and any accumulated juices to the pan, stirring and coating all sides with the sauce.  Cover and place in the oven for 25-30 minutes to cook through.

Serve with rice.

Serves 4.5 people.