February Newsletter 2020

Welcome to the February Newsletter from the team at Home Sous Vide.

There are many iterations of the summer bucket list. Some include going to the beach, hiking, or listening to the cicadas outside on the back verandah. All crucial to the season, yes, but so is eating all the delicious things the warm weather brings. It seems there aren’t enough hours in the long, sunny days to consume all the fresh produce that summer entails. But that doesn’t mean we shouldn’t try!

There are a few foods that we think absolutely must be eaten before the season comes to a close. The first one has to be tomatoes. We forgo those mealy, tasteless tomatoes at the grocery store the entire year in anticipation of the sweet, juicy orbs that hit farmers market stalls mid-summer — and it’s completely worth the wait. Once they arrive, it’s a seasonal requirement to consume as many as you can, in every shape, size, and color, for breakfast, lunch, and dinner.

You also must ensure that you eat bucketfuls of the juiciest, sweetest fruit. That is strawberries, raspberries, blueberries, cherries, peaches, plums, melons, and more. Eat all of it and eat as much of it as you can. Inhale them fresh, with the juices running down your arms, and then transform them into the desserts you crave.

Finally, one of the greatest pleasures of summer is just how fuss-free it is. This applies to what you cook in the season too. Make your summer meals fun, light and easy. Embrace this before the weather turns chilly and you do want to stay inside all day and cook a stew. Happy eating!

In this issue:

  • Oliso SmartHub – The perfect introduction to sous vide
  • Produce Highlight – Pork: the cultural classic
  • In the Kitchen – Sous vide pulled pork sliders

Oliso SmartHub

The perfect introduction to sous vide

Perfect for the aspiring home cook, the SmartHub is a fantastic entry-level solution to sous vide cooking, with professional-level results.

The SmartHub is an induction top that can be utilised as a precise induction cooker. However, when paired with the SmartTop (pictured above), it becomes a temperature-controlled sous vide water bath. Equipped with a digital timer, the SmartHub can hold the water at temperatures up to 95°C for as long as 99 hours, accurate to a tenth of a degree.

Not only can the SmartTop cook perfect sous vide ribs, but also make miso broth, brew beer, poach whole chickens, and so much more! In short, the SmartHub is a versatile, precision cooking tool that needs no more than an outlet, some counter space, and your culinary creativity.

With such a small footprint, the SmartHub fits in any cupboard. No need for those large sous vide containers or pots anymore!

A perforated steam pan is also available, where you can use it for steaming food, proofing bread, and holding sous vide items under water.

SmartHub + Top features:

  • Small footprint saves space – 40cm x 29cm
  • Sous vide, induction, slow cooking, yogurt making, infusions and more all in one
  • 1500 W induction base
  • Precision SmartTop holds 10L of water
  • Tempered glass, silicone edged lid conserves heat

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Produce Highlight

Pork: the cultural classic

One of the most consumed meats worldwide, pork is a key part of many cultures all over the world. Australians consume around 28kg of pork each year on average, up from 11kg in 1975. It’s certainly clear that pork has become a staple of Aussie cuisine!

With the rise of the pork industry globally, the welfare and living conditions of our pigs is a growing concern. Even though Australian pig farms made the promise to start phasing out sow stalls in 2017, this may not mean they get to run around in green, grassy fields.

To help guide you on making an informed decision before buying, here are some of the official terms and their meanings:

  • Outdoor Bred, Raised on Straw – The sow (mother) lives outdoors, but her piglets are removed once they are of age, and are kept indoors, free to move around.
  • Sow Stall Free – Both the sow and her piglets are allowed to roam around indoors, usually in sheds.
  • Organic Pork – Usually found only on small farms. Organic typically refers to the food and grass that the pigs eat.
  • Free Range Pork – Pigs of all types have access to the outdoors, although this can vary depending on the farm. If the pork label includes “pastured” then it’s very likely that they had a field to roam around in. This is the label to look for!

If the pork label mentions none of these, then it’s possible that the pigs were unfortunately kept in poor conditions. Make sure to confirm with your butcher before purchasing – ask them where the pork came from, and the conditions it was raised in. Pork is a delicious meat and can be used in many different ways – just make sure you get it from the right place!

Pork can be sauteed, braised, pulled, slow-cooked, grilled, pressure-cooked, stir-fried, baked, stewed, barbecued, roasted, and of course, cooked sous vide. Check out the recipe below to try it yourself!

Source: proof.net.au

In the Kitchen

Sous Vide Pulled Pork Sliders

It’s the height of summer – perfect weather for starting up the barbecue. However, If you don’t have a grill, there are other ways to enjoy the unique barbecue flavours. Try this delicious slow-cook sous-vide pulled-pork slider recipe, complete with salad and hand-cut wedges!

Get Recipe >>