Newspaper article Charleston Gazette Mail

THE FOOD GUY ; Time to Bone Up on Your Sous Vide Skills

Newspaper article Charleston Gazette Mail

THE FOOD GUY ; Time to Bone Up on Your Sous Vide Skills

Article excerpt

So remember that amazing bone marrow dish from South Hills market & Caf that I wrote about last week? And remember how I also mentioned that local restaurant supplier buzz Food Service was opening its doors to the public so folks could come in and purchase some of the same quality meats served in their favorite restaurants? Then I connected the two, lamenting: Now if only buzz would have some of those delicious bones for sale? Well, it looks like Christmas is coming early for The Food Guy. Great description of our upcoming Gourmet Holiday Pre-Sale, tweeted buzz President Dickinson Gould. And @WVFoodGuy, well have some bone marrow canoes, for the truly adventurous! Score! Dont be surprised if Im the first in line. The event will be from noon to 7 p.m. Dec. 9 at 4818 Kanawha Blvd. E. between Malden and Rand. * n n If I do get my hands on some of those bones, I know exactly what Im going to do with them, too. After last weeks column ran, South Hills market Chef Rich Arbaugh reached out to thank me for complimenting his dish and shared a tip on how he prepared it. I sous vide it, then roast it, he told me. Sous what? If that sounds French to you, youre right. Pronounced sue veed, its a method of cooking that is popular in France (and gaining favor here) in which foods are sealed in airtight bags and cooked in a water bath at lower temperatures for longer periods of time. Sous means under and vide means vacuum, so food (usually meat) is literally placed in a vacuum-sealed bag and simmered under water until done. because the bag locks in 100 percent of its juices and flavor, the cooked food that emerges is generally more tender, moist, tasty and healthy, since its not cooked in oils or fats and heavy sauces arent needed to jazz it up. At least thats what they say. Ive never tried it myself, but may have to give it a whirl now. …

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