The Art of Cooking
My husband and I often have a conversation which involves the art of cooking. Although I do the bulk of the cooking in our household, he likes to try his hand in the kitchen sometimes on a Sunday. He is actually a good cook albeit a little reserved and having a limited number of actual recipes but we humour him especially since it gets us a ready made breakfast on a Sunday, even if we do have to clear up after him.
Anyway the conversation which I am referring to is the one where my husband insists that he is a chef whereas I am just a cook. His logic is that he comes up with new twists on the old recipes whereas I cook them as I know the kids will eat them. Yes he sometimes comes up with a successful treat but generally there is not much difference and he insists that this is the point at which the cook is different from the chef.
Having had another one of these conversations just last week, I decided to do something different. A while back I had done a spot of impulsive buying thanks to the ease of using promo codes, or coupon codes, in conjunction with online shopping, and had visited Sous Vide Supreme coupon code where I had managed to persuade myself that I really could not do without a sous vide unit, and promptly ordered one.
It sounded interesting but when it came, we were off on an extended vacation and the unit was put away, whereupon I completely forgot all about it until last week. The unit was retrieved and I set about reading the instructions and setting the thing up. The food was duly prepared and sealed in the heat resistant plastic bag and then placed in the water bath where it cooked at a consistent temperature was quite low, for a long time.
The resulting food was hailed a success as it was moist and tender while all the flavour remained locked inside. Of course we had to hear tips on how to improve the presentation next time, but apart from this the resulting meal was enjoyed by all. I had good reason to be thankful to free online coupons and Sous Vide Supreme promo code as it allowed me to use a new method of cooking which my husband had never even heard of.
Sous Vide cooking actually means cooking without air, or cooking in a vacuum. This method is convenient because you do not have to keep checking the food and adjusting the temperatures as the unit maintains a consistent temperature. You can put the food in and then forget all about it for a long time. The only problem was that the meat did not brown and look as appetising as it should, but this can be sorted out by browning the meat before you place it in the plastic bag or even brown it before serving.
