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Welcome to Silicon Valley Sous Vide!

Sous Vide is French for "Under Vacuum" and is a cooking technique that has recently become available to home chefs. Essentially, you vacuum seal food in food grade plastic bags and cook them in a very precise water bath at the exact temperature that the food is served. It has incredible benefits for both chef and dinner guests and in many instances has a "magical" transformative effect on the texture of the food. You really have to taste it to appreciate the difference between sous vide cooking and other traditional forms of cooking.


This blog shares my experiences with the art and presentation of Sous Vide. I hope you enjoy...



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Tuesday, April 17, 2012

Herb Infused Stuffed Cornish Hen

6:38 AM SiliconValleySousVide

Sous Vide Details: Cook Cornish Hen at 155ºF for 4-8 hours Ingredients, Serves 1-2: 1 cornish hen (thawed) 3 tablespoons small diced celery 2 tablespoons small diced carrots 2 tablespoons small diced onions 1 tablespoon extra virgin olive oil 1 teaspoon chopped rosemary 1 teaspoon chopped thyme Few sprigs of rosemary and Thyme Salt and pepper to taste Cornish hen is an interesting dichotomy for my friend.  She loves chicken, but small whole chicken?  Not so much.  Something about the movie "The Birds" early in her life causes her to have the hibijibis when it comes to small whole birds!  Well, I think...
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