Sous Vide or not Sous Vide? That is the Question.

Ok, my friends. Of all things, I've been reading up on this crazy sous vide tech(nique) and I'm a little intrigued. If you haven't heard of or read up on it, here's the gist: seal the food to be cooked in an airless plastic bag and immerse it in water that is at the final internal temperature you want the food to reach. No overcooking, no undercooking, no loss of juices or flavors.

 I'm also unwilling to shell out $200+ for yet another kitchen gadget that I may or may not use beyond the initial experimentation stage. For instance, this little darling runs $237, used. I like my toys, but please.

Interlude - New Wok

Years ago, I had a wok. I loved it. It got left behind when I moved to Maui, so I hope whomever got to keep it loves it as well. The heat distribution in a good wok beats out everything else and makes it awesome for use as both a pan and, when needed, a pot. Only problem with the one I had back then was that the handle was wood, so I couldn't put it into the oven. My new toy solves that little issue.

This 13 inch wonder from Excel Steel is lightweight cast iron and fully oven safe. With those riveted steel handles and the flat bottom, I'm expecting my Greenoodle experiments to be far more fun than I originally expected. Perhaps best of all, I can use it with my induction plate, so temperature control is going to be an exercise in precision.