sous vide instructions and recipes

YES! It’s true!  The mad genius at Polyscience, Philip Preston—creator of the anti-griddle, the smoke gun (looks like paraphernalia I used to oogle at High Times on Coventry in the 70s), and other magico creations to make cooking more fun—has sent me the latest version of the Polyscience professional immersion circulator for sous vide cooking to play with, something I am eagerly doing.  But as I already have one, there is nothing for me to do but give this sleek machine away to one lucky reader!

First, the circulator: the original now seems like a little Datsun compared to this sleek Beemer. Its design has been honed, its size has been tightened, its power enhanced. This baby operates great.

Leave a comment on how you want to use the circulator along with a working email (not to be published) and your name is in the hat. Special consideration may be given to innovative suggestions on how to use this wonderful contraption.  I haven’t decided.  Only one comment per person; anyone caught leaving multiple submissions will be forever banished.

For those who are unclear about what this thing is or does: An immersion circulator is a high tech piece of equipment that heats water to exact temperatures and circulates it so that the temperature surrounding the vacuum sealed food is constant (sous vide = vacuum sealed). This allows you to cook meat to say, exactly 132 degrees F., and keep it there till you need it. It allows you to cook short ribs for three days at 137 degrees F./58 degrees C., long enough to melt the tough connective tissue and make them tender, but at a temperature that keeps them medium rare.

It’s an amazing machine and it’s quickly working its way from the professional kitchen to the home kitchen.  If there were any doubt that sous vide cooking has gone mainstream, my local Williams Sonoma at La Place in Beachwood, Ohio, said they had four available when I called them up.  Yes, Williams Sonoma carries the immersion circulator.

I first began studying sous vide cooking while writing the book Under Pressure: Cooking Sous Vide, with chefs Thomas Keller, Jonathan Benno and Corey Lee.  Much of this material, the basics of sous vide cooking along with home cook friendly recipes and a thorough discussion of safety issues, has been published in a stylish spiral bound book (cover above), that comes with the machine, along with a DVD, temperature chart and instruction manual.  (Full disclosure: because I wrote the material sous vide manual, I receive some royalties for it; it is only available with the machine, alas.)

There are other machines out there that do similar tasks. The Sous Vide Supreme, a countertop appliance, was built with the home cook in mind.  Plus side: It works as advertised and it’s considerably less expensive; on the negative side, you’re limited by the 9 x 12 x 7-inch box, and it takes up substantial counterspace.  I know some people have figured out how to jury-rig a rice cooker to cook sous vide (recommended for tinkering geeks, but not for most cooks).

The Polyscience Immersion Circulator is a serious professional machine, portable and powerful.  I’ve just been using a stock pot, but this will keep a big Lexan tub of water exaclty heated. I highly recommend it for restaurant kitchens. If you are a committed home cook and have the scratch ($799) and want to make sous vide a part of your routine, then I recommend it as well. It’s a great machine. (More company pix on flickr.)

And the one I’m using (above, photo by Donna, cooking last night’s London Broil cut) could be yours! Leave a comment and you’re in the running.  I’ll announce the winner on Tuesday at noon, Eastern time.

“Small Print”: Please only one entry per person, we’ll be checking, and yes, you can game the system but you probably won’t win and you’ll risk bad karma for years to come. I will cover shipping in the US, but a shipping and handling fee will be required for shipping to Canada.  I cannot ship to other countries (it’s too much of a headache, sorry). And last, personal friends and family are not eligible.

As always, happy cooking!

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1,675 Wonderful responses to “GIVEAWAY! Sous Vide Immersion Circulator”

  • scott

    The best spot prawns you’ve ever tasted are cooked sous vide. I want to continue playing with infusing various flavors into spot prawns and other seafood.

  • mark

    hello. my name is mark. i would like the immersion circulator to introduce the cooks in my kitchen to sous vide cooking. it is becoming standard equipment for kitchens, but is still a luxury item that most restaurants will not splurge on. also, i spent my circulator savings on helping feed malnourished albino children who live in tropical environments.

  • Rob

    I cook at the spotted pig and we don’t have one there. It would be a neat thing to play with. I would like to experiment with it to make terrines.

  • Chris N.

    Is there anything you won’t want to circulate if you had one of these at the house!? When i heard this was a giveaway the thought of lamb-shank confit flashed before me. Why stop there? Perfectly circulated green eggs and ham!

  • Linda

    I was so cold and tired after walking the 4 miles home from downtown where I feed the homeless and work at a shelter, and then my 2nd shift teaching adults to read at the literacy project, that I almost missed Mark’s comment about sending money to albino children. What a wonderful cause. I am currently saving for bus fare, but I’ll be all right! Send the circulator to Mark!

    (Just teasing. This is not a real entry.)

  • Jennifer

    I’ve been intrigued by this method for some time and would love to incorporate it into my ever more elaborate and expensive attempts to get my small children to eat non-nugget animal protein. And also to tweak my mother, who claims sous vide is the craziest thing she’s ever heard of. I’ll show her! This is a very generous giveaway, Michael. Happy holidays.

  • Ken

    I have been fascinated by sous vide for quite some time. Due to the high prize tag, I still a dream and not quite reality. Winning this piece of equipment will definitely start a new chapter in my culinary pursuit.

  • Amy

    I love to entertain, and want to throw a soirée where the entire meal from the amuse-bouche to the chocolate truffle have been made with the benefits of sous vide. Doesn’t tempering chocolate via sous vide sound interesting? Of course, now I’ll need a chamber vacuum sealer, but hey, if you’re supplying the circulator, it’s the least I can do. ;-)

  • Mark Stone

    My wife and I are avid home cooks. We recently got married (Oct. 30) and this would make a splendid addition to our kitchen. Food has been a big part of our relationship and cooking together is one of our most beloved bonding activities. Over the course of our relationship, I’ve introduced her to many new foods and cultures and this would be another wonderful thing to introduce her to. She’s never had sous vide and I’ve only done the poor man’s version with a cooler and a thermometer but this would open up for me a new world of food experimentation. Plus, she said I could do all the mad scientist cooking and experimenting I wanted once the Thank You notes were done. They’re done, so feel free to give me this machine!

  • Holden Rogers

    Michael, old pal — at least I feel like one having read most all your stuff which has helped elevate me from the state being an old but serious home cook to that of being an older, 77, and still serious home cook — what a help it would be to have the circulator! I mean, no longer would I have to drag out a bee-keeper’s temperature controller and 7 quart slow-cooker or even a bigger stockpot-and- hot-plate combo and make space-age electrical connections to produce high-class lamb shanks and briskets for 25 grandchildren and great-nieces and -nephews. The device would have a good home and frequent use in Chestertown, MD!
    And win or lose, Happy Cooking to You and YoursToo!
    Holden

  • Brendan "BIG B"

    After seeing your video and reading Catching Fire, my wife and I have been having more success in getting together with family and friends. We have been luring them to our house with food. I want the immersion circulator just so I can prepare great food, and spend more time with the people I love.
    I wish everyone happy, healthy holidays.

  • John G

    Should I be so lucky (and have never won anything except the hand of my lovely wife), I would prepare pork shoulder with three distinct flavor profiles. 1) Rosemary, thyme and lemon/lime with pasta; 2) Sweet-n-Sour Korean style w/ homemade kimchee and rice flour tortillas; 3) Hot and spicy pulled on a 7 grain brioche bun.

  • Mark Boxshus

    OMG…… It’s “Santa” Ruhlman to the rescue! LOL. Wow…….what a magnificent gesture. I can’t think of too many things that this “somewhat” accomplished cook and baker wouldn’t attempt with this great cooking device. I already vacuum pack most of the meat, fish, poultry and other perishables I buy in bulk. Now, I’d have a valid reason for this vacuum packing frenzy. A juicy brisket sounds delicious right now.

  • LynneM

    OMG, I’ve been enamored of this exciting technique ever since I experienced it at a DC restaurant a few years ago. I’m thrilled to know that the equipment is now available for the home cook, even if I’m not lucky enough to win it.
    Thanks for your blog. Reading it is always a nice way to end my day.

  • Todd

    I want to attempt to recreate the “Buffalo chicken wings” dish from Moto. All I need is an immersion circulator. Well that, and a capon. And edible printer ink.

  • Jessica Lee Binder

    A Sous Vide Immersion Circulator or machine is at the very top of my X-mas wishlist but since we have a baby due in Feb, I know I’m not getting one. =( The first few things I’d sous vide are duck and lamb because I’ve had them at restaurants and it’s just divine. After that, I’m dying to try whole fish sous vide, maybe a Chinese style, in a new way. Fingers crossed!! Happy Holidays!

  • Jan Polex

    Thank you for the chance to win this, I can not help but think that this would make a mighty fine Pork Canitas, slowly cooking a Pork shoulder in Pork Fat. I can almost taste it

  • Bart Bowling

    What perfect timing for this giveaway, not because it’s the holiday season, but because just yesterday I picked up a copy of Douglas Baldwin’s Sous Vide for the Home Cook. I definitely see sous vide used for custards and confections in my future. And meat. And vegetables.

  • Michael Miller

    I’ve been trying to modify my crock pot electronics to do sous vide cooking with dangerous results. Something like this could potentially save my family! I can’t think of much I wouldn’t try to cook in this thing except green salads. But tradition PA dutch bacon dressing would probably come out of it pretty spectacular, with lovely bacon flavor infused throughout. Man, can I eat a salad for breakfast?

  • Josh

    I’d use it to make my wife’s life easier. I’m a baker and work crazy hours, and she usually finds herself having to cook dinner – something she rarely enjoys. I’d use my day off to pre-package meals, then all she’d have to do is pop the package into the water. There’d be fewer dishes to clean, and it’d take a little stress out of her life.

    Of course for dinner parties, long braised, medium-rare short ribs would go over very well, too. That just sounds stupid good!

  • holly

    I’ve been curing my own bacon, making my own cheese and growing more and more of our produce while making a concerted effort to keep these traditions alive by sharing with family and friends. What fun to be able to go in the other direction technologically and create new delicacies! Pork! Butter poached royal red shrimp! Where to start? or stop?

  • Andrew Mansky

    I’ve been really wanting to get a decent sous vide unit, but my girlfriend WILL kill me if I spend $800 on one.

  • Rachel Wingfield

    I am a young cook hoping to open a gourmet sandwich shop in the Shenadoah Valley of Virginia and plan not only to store my proteins in cryovac bags, but I want to cook with an immersion circulator to offer my customers with a new and delicious way to enjoy a sandwich. This would be a huge cut into opening costs. Any dollar, ANY CENT, would help.

  • Kara

    We’re expecting our first child in early March and will be a working mom after maternity leave. My husband’s idea of cooking a “nice meal” for me is opening up a can of “chicken a la king” and putting it in puff pastry shell. :) Therefore, I’m the cook of the family. I normally love to spend hours in the kitchen, but just with this pregnancy, I’ve been restricted from my marathon cooking sprees and I know my time in the kitchen is only going to get even more restricted once the baby’s here. I don’t want to sacrifice quality food in our house due to the inability to dedicate hours in the kitchen…the sous vide machine to the rescue!

    I’d love to use the sous vide machine not only for delicious healthy meals after a long day at work, but also to make baby food for my child once he starts on solid foods. I’ve heard it’s a great way to turn your baby on to how delicious veggies are while keeping all of the nutrients in…maybe I could blog about it too! Is http://www.sousvidebaby.com taken?

  • pat anderson

    I want to use it to poach liver in duck fat (I love making paté). I think that liver done that way wouldn’t need to be turned to paté. Also want to do oxtail in sherry. Cubes of venison that are sold at my local farmers’ market for stews, sous vide them instead. Myriad tough and tasty cuts of meat.

  • Peter tompkins

    Save me from standing at the stove with a thermometer and a pot of water my fennel, I could be doing so much more!

  • John Bailey

    There are so many restaurants using conventional braising and then holding-in-an-oven methods with bad results such as the indifferent lamb I had at a Greek restaurant last night. Leg of lamb for 24 hours at 145F resulting in tenderness via sous vide would be so much better to serve. Bison/buffalo rib eye steaks at 150F for a couple hours giving center to edge consistent doneness, while still moist and connective tissues and fat melting. 48 hour St. Louis ribs, smoked with the PolyScience Smoking Gun before presentation. Rack of lamb a la minute sealed in the bag with a schmeer of mint jelly and spices. Then next summer, corn on the cob with a drizzle of butter and thyme vacuumed and done at 185F.

    Ah, so many dishes, so many different temperatures, but so little time to test them individually! This PolyScience SVP could help expand horizons and further the variety of dishes served at home for dinner.

  • JimD

    Short ribs. I have heard rumors of a meat so rich and tender that it is the stuff of dreams. (my dreams may not be like other people”s dreams…) I believe the recipe (from T. Keller) says 36 hours at 160 degrees. I really need to do that!

  • Jewel

    Eggs. Thousands of deviled eggs! Possibly even millions. Ooh, and Jon Bailey’s corn on the cob sounds wonderful!

  • Dawn

    I don’t think I’ve eaten anything cooked sous vide before, so I’d be like a kid in a candy store! I’d start with short ribs, then to chicken, steak, pork, and on, and on, and on

  • Jimmy Tran

    I’m currently an apprentice at a hotel/resort and aside from having a tool that would really refine my technique in my culinary study, I’d like to also experiment with forms of aerobic and anaerobic forms of fermentation for uses of making vinegar, cultivating yeast strains at optimal temps for homebrewing, enology, etc.

  • Stephen Bolech

    I want to try cooking a brisket with this and then smoking it for the most wonderful Texas barbecue ever!

  • intheyearofthepig

    Well I certainly want to cook a nice ribeye, but I primarily want to use sous vide techniques to cook vegetables. Aki and Alex at Ideas in Food always have such unique vegetable preparations compressing the ingredients and cooking sous vide. I would like to try some myself that don’t involve me setting up my cooler on the dining room table.
    thanks very much

  • Chef Jim A Traveling Culinary Artist

    OMG! As a personal chef I am always challenging myself to learn new recipes, new to me methods and techniques, unfamiliar ingredients. It’s what makes my job exciting! I’ve been lusting for the opportunity to work with this machine since I started reading about it ! What an absolute awesome way to do a myriad of bone-in protiens–shanks-ribs-etc! Oops, have to wipe up the drool! Thanx for the opportunity to win one, I promise to use it to it’s fullest ability! A loyal fan!

  • Terri Haley

    My son, amateur chef extraordinaire, directed me to your blog. Prior to reading your compelling comments and description, I didn’t even realize how much I wanted or needed this wondrous Polyscience Immersion Circulator. Beats the heck out of the Salad Shooter that is on my Christmas Wish List! But just between you and me, if I win, I will give it to him for Christmas.
    T

  • Chef Jim A Traveling Culinary Artist

    OMG! As a personal chef I am always challenging myself to learn new recipes, new to me methods and techniques, unfamiliar ingredients. It’s what makes my job exciting! I’ve been lusting for the opportunity to work with this machine since I started reading about it ! What an absolute awesome way to do a myriad of bone-in protiens–shanks-ribs-etc! Oops, have to wipe up the drool! Thanx for the opportunity to win one, I promise to use it to it’s fullest ability! A loyal fan!
    I seem to be having trouble posting this, if it posts twice please ignore second attempt!

  • Sara

    I don’t think there’s anything I wouldn’t try making, but duck tops my list. I adore it, but I don’t have the budget for it (and possibly screwing it up). A surefire cooking method would enable me to treat myself at some point.

  • Dan

    So many options, so little space! So many things that could be subtly infused with flavors with this little wonder! I think I’d start with finding ways to hook a heritage pig from snout to tail! (starting with the cheeks!)

  • Anthony

    Thanks for this terrific opportunity Michael, very cool! I am a chef in a small restaurant that is trying to show our guests the importance of slow food. We have introduced a charcuterie program, and are now focusing on braised items. Slow cooked cheeks, trotters, confit pork belly and the like. We would really love to be considered for this.
    Thanks for the opportunity. Happy Holidays.

  • Nick

    For me, it’s all about trying a full Thanksgiving dinner sous vide…turkey, stuffing, everything (inspired by a YouTube video of Grant Achatz doing just this!).

  • Rob B.

    I think a simple lamb shank with tons of garlic and rosemary would be a great start, fall of the bone easy weeknight meal with this tool. Maybe poaching some yukon golds in some truffle butter then crisping them up real nice. Even infusing some chicken with a nice hoppy beer then frying to golden brown perfection. The possibilities are endless!

  • Maxim Pettersen

    Hello Mr. Ruhlman,

    I am a student at the Culinary Institute of America and I would like to start experimenting with sous vide cooking for a number of reasons: I would like to start understanding how accurately controlling temperature truly improves the flavor and texture of many foods. I would like to experience with circulated eggs vs. standard method poached eggs, proteins, vegetables, terrines, sausages, and pates. I am currently in Garde Manger and we are going to start making terrines, pates that require water baths and poaching and that will be interesting to see what the circulator can do. One more thing – I was in Chef Pardus’ class and he is truly a great teacher and we spoke about you in his class. Thanks a lot!

  • Edamame

    I had the eye opening experience of learning about sous vide via a lengthy phone conversation with philip preston for a show a few months ago and was drooling as he described the uses for this technology and the differences in appearance, taste and texture of foods the sous vide can accomplish. But he had me at carne asada–and carnitas…and I’m thinking pho…and all the delicious curries! This is a pretty generous gift–but isn’t always great to turn people on to new ideas in food…thanks for you blog–love your books and now enjoying the wonderful posts and pictures.

  • Edamame

    I had the eye opening experience of learning about sous vide via a lengthy phone conversation with philip preston for a show a few months ago and was drooling as he described the uses for this technology and the differences in appearance, taste and texture of foods the sous vide can accomplish. But he had me at carne asada–and carnitas…and I’m thinking pho, galbi shortribs…and all the delicious curries! This is a pretty generous gift–but isn’t always great to turn people on to new ideas in food…thanks for you blog–love your books and now enjoying the wonderful posts and pictures.

  • Yael

    lots of things I’d like to try but eggs are what I really want to toy around with.

  • Paul

    Okay, this may not win creativity points, but the thing that I find myself really wanting to do first is cook some of the highest quality steaks that I can get my hands on. I do pretty well with steaks, but I’m just inconsistent enough that I don’t feel comfortable plopping down the big bucks for a piece of meat I still might ruin. So I’d love to buy some really good beef and sous-vide+sear to perfection.

    Other than that, well, I’d be interested in trying just about everything. I love learning new techniques and I’d be interested in trying it out on anything that comes under my hands.

  • Michaelb

    Twas the night before Christmas, when all through the house, all the creatures were stirring, even the mouse. The stockpots were hung in the kitchen with care, in hopes that Santa Ruhlman soon would be there.
    The cookbooks were nestled all snug on the shelf, while visions of Wellington delighted myself. And mamma in her apron and I in my chef’s cap, had just settled the beef for a long water bath…

  • Alex

    I’ve had my eye on one for some time. My thoughts for sous vide experimentation are two fold. First I’d be experimenting with some infusions of different liquors and to see if I can some up with some interesting combinations … Mesquite tequila anybody? To pair this I’d hope to do long slow marinade/infusion of javelina shank with a local mole porter.

  • james skouras

    I’m 65 years old and have a continual love affair with food and my customers,ilove the feeling i get now more then i did as a teenager,it would been and honor and a lot of fun to cook dinner for you and donna.

  • Jericson Co

    Away from the typical large format roasts and more economical poached fish dishes. I would love to use the circulator for sous vide offal like beef tendon and tripe. I won’t have to check my pot every hour for 8 hours just to get that slightly firmer, sliceable consistency for the offal that you can’t get in regular braising because braising just has everything melt away.

    Santa Ruhlman to the rescue!

  • Rose

    I just started to eat healthier and cooking sous vide would be an alternative to steaming or baking where the flavor of the food will not be lost and hopefully the need for sodium will be reduced with the use of various spices and herbs. I also love bbq, it would be interesting to experiment if the smoke flavor from liquid smoke would permeate the meat if it is cooked sous vide.

  • Calvin Carlisle

    I wish I had a good story to tell. I don’t. I’m not a chef. I’m not unemployed. I’ve got no names to drop.
    Last year I bought a Big Green Egg (ie a kamoado oven) in January. 2010 was pretty much “The Year of the Big Green Egg”. In the middle of the Cleveland winter I’m easily capable of cranking this mother up to 800-900 degrees. A souse-vide steak with the perfect sear on the outside? Match made in heaven. 2011 would be “The Year of the Immersion Circulator”.

  • Andrew S

    I am a huge fan of yours, and a fellow Duke grad. I do all of the cooking for our family, and would love to win. Just one question – any recommendations on a vacuum packer? The one I have now just isn’t up to the task

  • Andy

    I’m a cooking instructor and I want one to be able to share this technique (whose time has finally come) with others. Duck confit, wagyu, poached eggs, creme anglaise, turkey etc. The question would be more what wouldn’t I try cook in it.

  • Gina F.

    How this would expand my horizons – I love attempting new cooking methods.

  • Ajay

    I would use the immersion circulator as a means of creating dishes based on progression: changing the cook time and temperature slightly between the cooking of the same thing.

    I would also like to show my thesis committee that some tools today allow chefs to produce an intensely specific result with each dish.

  • Sharon

    We have a grassfed beef ranch in town. I’ve been cooking the meat with guidelines from Stanley Fishman’s book and as I’ve seen chefs on TV use sous vide, I think this technique would be perfect.

  • Graham

    I’d use it at home, I’d use it on the line at work, I’d use the heck out of it. But what I really want to try is using it to circulate perfect temp water for pulling mozzarella. No cycling water, breaking the curd, just perfect temp to work the cheese all day long. That’d be swell.

  • Erika

    First, venison. Then cheeks, cod & beef. Next we can move into veggies… I’ll start with artichokes there. Maybe make delicious pasta fillings? Hmmmm….

  • Mo

    I play a lot with smoking and curing meat. I inject brine and/or cure into meats with great results. I would love to play with this machine.
    I’m not a pro, just a humble home cook pushing the limits to the delight of familly and friends.

  • Amy (Minimally Invasive)

    The first thing that popped into my mind was trying shrimp in an infused olive oil. It’s quite good cooked on low heat in the oven, but I’ll bet it’d be spectacular prepared this way. And then wrapped in thinly-sliced prosciutto, naturally.

  • Amy (Minimally Invasive)

    The first thing that popped into my mind was trying shrimp in an infused olive oil. It’s quite good made in a cool oven, but I’ll bet it’d be spectacular prepared this way. And then wrapped in thinly-sliced prosciutto, naturally.

  • Cortney

    Short Ribs! and a separate bag full of mulled wine to just sit in there ready…. at all times.

  • Alex in Cincinnati

    Perfect poached eggs and lean bison steaks cooked to a perfect medium rare. Then I’d probably try out anything and everything that can be vacuum sealed.

    Let’s keep this machine in Ohio.

  • jdw

    Of course, I would use a sous vide for meat. But, that’s expected. I can’t think of a better way to cook egg-based dishes — imagine cooking a custard with absolutely no risk of curdling!

    Heck, you could even use it for effective, reliable, home pasteurization — worried about salmonella? Put in your homemade cookie dough, hold at 135 or so for a while, and let it cool in the fridge. (Of course, I’m not worried about salmonella, but it would make cookie dough safe for my great-grandmother again!)

    I think I would try to use it for damned near everything.

  • psiman

    My wife and I sponsor a culinary endowment at a local college in memory of our late son, who wanted so much to be a chef. He intended to go to the CIA, but never was able to realize his dream.

    The Nils Andrew Johnson Memorial Culinary Arts Scholarship at Harper College, Palatine Illinois. Criteria: Enrolled in Hospitality Management classes with Culinary Arts Interest.

    The Sous-Vide Machine would be donated to Harper College and put to good use furthering the education of potential chefs.

  • Michael Greenberg

    Cooking what meat and game I have perfectly—I eat so little, I can’t risk failures. The idea of a precision slow cooker is pretty appealing in general, beyond meat.

  • David

    I’m a teacher with a busy schedule, but I love to cook. I’d use this to cook up some proteins on the weekend that will be ready to go when I get home on weekday nights. Maybe I can actually have dinner parties again!

  • Chris Perkey

    A whole sous vide meal with the friends. Start with olive oil infused Halibut (in season of course) on poached hierloom tomatoes then sous vide balsamic glazed baby beet salad with a perfect poached egg. and then duck three ways, confit of leg, poached and then grilled duck breast and sous vide foie gras with thyme infused cauliflower. finish the meal with Michigan Cherries (I live in MIchigan) macerated in a Michigan Riesling over home made vanilla Gelato. I will send you pictures of the dinner I promise. For that matter your invited as well!!!!

  • John Maraist

    The reason I haven’t looked into sous vide cooking before (well, aside from cost) is the use of plastic. Aside from cranking up our generation of plastic bags going into landfills, my wife and I have doubts about the less wholesome chemicals that can out-gas from plastics under heat. Even though the food-grade plastics are more stable than others, we’re leery of cooking in plastic regularly at home. We’ve enjoyed an occasional sous vide-ed treat at restaurants, but making it more regular as a home technique hasn’t seemed like a good idea.

    So with this circulator I’d work on ways to use it without the plastic bags – with mason jars, for example, for long poaches in a nice oil or fat or court bouillon. I suppose safety’s an issue there too, but we have good places here to call for advice – the local university (Minnesota) has a great extension service, for example.

  • Denis Cole

    First off, I love your site, thank you for it.
    As for the giveaway, there are a ton of things I would like to try cooking sous vide, but most of all, I would like to try both salmon and short ribs. It would be great to be able to cook salmon that is perfectly done throughout: not just overdone at the edges and right in the center. The idea of a medium rare short rib just sounds amazing. Thanks for the opportunity and the for your site.

  • Brian Kirkbride

    I’ve been dying to make Rick Bayless’s carnitas (sous-vide, sliced, sauteed). But oh, the eggs…

  • *susan*

    I don’t really want an immersion machine, but I think this is an extremely generous offer. It will be difficult to choose a winner I would think. Best of luck!

  • Dan Swartz

    I would love to replace my hacked coleman cooler with this immersion machine. What an awesome prize.

  • Thor

    Michael,
    This sous vide machine could contribute to educating hundreds of students at the Cascade Culinary Institute at Central Oregon Community College in Bend, Oregon. As an instructor at this small school, I have had the honor of seeing firsthand how this program has changed people’s lives. Most of our students pay for the program themselves. They include disabled veterans and other young adults with disabilities who will not be deterred from seizing their passion to pursue the culinary arts. The institute is growing in size and reputation, however, it does not have the budget for a machine such as this, which would add an important dimension to the molecular gastronomy course offered there. Your donation of this equipment would be a vital part of helping these students become professionals, entering the working world as prep cooks, line cooks, and in some cases sous chefs.

    Thank You,
    Thor Erickson

  • Mike

    I think that I would first try duck confit-It would be a blast to cook a ton of items with it!

  • Julia

    I’d love an immersion circulator. It would keep my husband busy making delicious food that I’d get to sample! I suspect he’d start with some type of fish.

  • Brian

    I want to try to make my own bitters. Immersion circulator to the rescue! A chef friend of mine has been playing with it in his kitchen lately, alas, I have no access

  • chris

    Beyond the now-obvious uses of sous vide (in effect, highly accurate braising) I think I’d like to try melding flavors that long cooking might allow. Think of a (small) terducken made sous vide, with the individual proteins flavoring each other and harmonizing. What if one were to cook both steak and potatoes together? Would the potatoes absorb some of the yummy meat juices and become the epitome of the tatty soaked in gravy? Infused custard desserts?

    Oh my. I have to go for a lie-down now.

  • Nutria

    I’d really love to try sous vide cooking for lean meats. Especially game birds, chucker, pheasant, and quail. Yum.

  • Rebecca

    I’m really interested in cooking plants sous vide; veggies don’t get as much attention as meat & seafood, but I can think of a number of vegetables that would benefit from long slow cooking that doesn’t either dry them out of leave them totally waterlogged- parsnips, celery root, burdock, salsify, the stems of broccoli and cauliflower, leeks, winter squashes of all sorts.

  • Peter

    I would want to sous vide ribs then deep fry them. Perfectly cooked and tender with a nice crunch on the outside

  • Jeanne

    I had sous vide samples at my local Williams-Sonoma and the technology fascinates me! I would use it for perfectly cooked rare steaks – something I can’t manage on the grill!

  • mark

    Hi,
    My name is Mark. I’ve just moved in with my brother and sister in law, and nephews, while relocating. THe great thing about this, is getting to teach my 13 and 10 year old nephew how to cook. We have been working our way around the world in terms of cuisines, and have been having fun trying various methods of prepairing foods. I would love to teach them the concept of Sous vide, and show them how fun science and cooking can be.
    Thanks,
    Mark B

  • Matthew

    I don’t want the immersion circulator, but if I had one, it would up the ante in many of my home preparations. I have a fairly large amount of venison sitting around in a freezer somewhere that would be amazing served rare, cooked delicately with some herbage. A supply of eggs cooked in the shell at exactly 64.5, waiting in the fridge for a cold Sunday morning preparation I have only just begun to play around with while writing this comment (of course, I doubt I would ever have a chance to eat that on Sunday, since I will probably be cooking brunch from now until the end of time). I’d love to try cooking fish in a circulator, at low temp. And I wonder about other things: we all know how to make headcheese, but what if the head was cooked at a low enough temperature that the meat stayed medium rare instead of the usual well done? I’d love to try that out. One of my all-time favorite things to eat, my death row meal, is tongue tacos, and I’d love to try that in an immersion circulator, too. The possibilities are really endless, but like I said, there’s probably someone who has a better entry, or who gets to spend less time playing around in the kitchen than I do. But it would be awesome.

  • rich sims

    Michael, ive been on a duck roller coaster ride, some really good and some okay. I would cook duck sous vie every way possible, and thanks to your kindness the less fortunate would experience confit.

  • Anthony Conard

    I’d love to do a “beef wellington” type of dish, but put it into a canning jar and then use the immersion circulator to keep it at that nice medium rare.

    Love your blog and thanks for the chance!

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