Since
the inception of this blog it has been the endeavor of this slave to
show and teach fellow slave's how to cook for your Master. Once you
realized there was more to this relationship than a play room. You
wanted real life, now you've got it.
You find yourself staring at the
kitchen as if it were a different sort of chamber of horrors.
If
you do not know how to cook by now, either you hate cooking or just
never bothered to learn because you didn't like it. However, there
comes a time when you care for someone, in fact you might even care
more for them than you have for yourself. You want the very best for
them. You want to make life easy for them, to comfort them, to
console, to make sure they are healthy. You don't want to be a
burden on them, you are there for them. Sounds good but can you come
through by fixing them dinner?
These
are the ideas that formed together to create this blog. You have
joined in this adventure together as we learn how to nourish,
support and sustain the one we place on the pedestal, the one to whom
we offer our gift of submission.
In
presenting different methods of cooking to you, slave feels that it
might be time to discuss a type of cooking that is gaining popularity
in the media. It is called “Sous Vide” (Sue- V'ed). In French
this means cooking in a vacuum. In practice, food is prepared in an
airtight plastic bag and submersed into a water bath that maintains a
constant temperature as it circulates.
Why
is this of interest? When it started in the 1970's only big
restaurants could afford the big water tanks needed. Units ran around
$5,000 to $7,000.
Now
however the designs and electronics have dropped the price to where
it is in range of the common kitchen. A good complete system might
cost you $200.00 or about the same as a large stand Kitchen Aide
Mixer!
While
this sounds like the old fashioned “boiling bags”, it is more
complicated. Water boils at 212 degrees. The beauty of Sous Vide is
to set the temperature to where you want it to end up, say 135
degrees for a medium steak. The food will not get any hotter, no
matter how much longer you leave it in!
There is, for most foods, NO
OVER-COOKING! What's more as the meat stays at its target
temperature longer, the collagen bonds start to break down, making
the steak not only juicy but very tender! Since timing and
temperature control are two of the most important parts of cooking
one can see what a blessing this can be!
Yet
before you go out and spend your mad money on buying this equipment,
allow slave to give you a brief pros and cons of this cooking
development.
The
new units are slightly larger than two Red Bull cans stacked
together. Costs start around $150. They clip to the side of a large
metal stock pot which you fill with water to the prescribed depth.
You need a really large pot. Which will get hot as the water slowly
heats inside. Think how long it takes for a pasta pot to get to
cooking temperature, maybe 20 to 30 minutes. Yes it gets very heavy!
Now
you place the food into a plastic bag. Yes you can use a high end
zipper type bag if it says it can be heated. You can buy a machine
that sucks the air out of a bag. This is good for portioning and
freezing. If however you have any liquid in the bag, that too gets
sucked out. So you load it and ease the bag into another large tub
of water and let the pressure push the air out and when the zipper is
within 1 inch of the water, you zip it! (no cost but can be tricky).
Now
you have to make sure the food is close to the sides of the bag.
Only 1 layer deep, not dumped in. Again this can be tricky if say,
you are trying to cook asparagus.
At
last you have the food in the bag. There are “APPs” for your
phone that will tell you what temperature to set the unit and how
long it will take to cook. Some units can even be controlled by your
cell phone. So lets take something easy and simple as an example.
This is taken from an excellent book: The Everything Guide to Cooking
Sous Vide by Steve Cylka
Scrambled
Eggs!
He
claims this produces the most wonderful creamy eggs you will ever
have.
4
large Eggs
1
½ tbs butter melted
2
Tbs heavy cream
1/8
tsp sea salt
1/8
tsp freshly ground black pepper
Set
the machine to 167 degrees. (which might take 30 minutes to get to)
Place
eggs, butter and cream in a small bowl and mix thoroughly. (you might
use an immersion blender)
Pour
into a bag, ease into water up to within an inch of the top and seal.
Place
into the water bath and cook sous vide for 25 minutes. Now every 5
minutes, take the bag out of the water and massage it in your hands.
Use a towel to protect you hands from burning.
Now
after those five “massages”, open the bag and spoon the eggs onto
2 plates and sprinkle with salt and pepper.
No
doubt these eggs are wonderful. However with just a small bit of
practice, slave was making the same wonderful eggs in a skillet
within 7 minutes.
The
same book outlines how a boneless, skinless chicken breast will take
up to 4 hours cooking – after the water reaches temperature. Even
though it will not over cook if you leave it longer, you might
consider dusting off the old crock pot before going to the effort and
expense of buying a sous vide machine.
Yes
the food it produces is great. Yes the prices are coming down. Yes
you may soon let your cell phone cook for you. But it still will take
hours! Most of the time this machine will sit in your pantry taking
up space.
If
someone buys it for you, thank them and prepare to spend much more
time in the kitchen.
You
see, slave was fascinated with the idea and could hardly wait to save
up the money to buy one. Master Indy encouraged me to learn what I
could in the meantime. Master's are excellent at training their
slaves to be the best they can be. They are so patient –
sometimes. Yet in the end, slave has improved every day it has been
owned. My deepest thanks to Him always.
Slave
hopes this has helped you learn even a tiny bit more about cooking,
about budgeting money and time. Then next time someone starts
gushing about this new way to cook, you can nod your head and
describe a few pros and cons like you were an old hand in the
kitchen.
Serving
my Master Indy
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by
Dan White
http://www.amazon.com
/dp/B00F315Y4I
/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via
@amazon
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