Thursday, February 11, 2016

So Sue V'ed Who?

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

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


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