May Newsletter 2019

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

Have you heard about the No Meat May initiative? Unless you’ve been living under a rock (that doesn’t have WiFi), you’ll have seen a fair bit of hype around it lately in regards to global warming and the toll the meat industry has on the environment. That’s why this community initiative, in it’s seventh year now, is a great way for those who are a bit curious to dip their toe into vegetarianism in the name of four important factors – the environment, personal health, animal welfare and food equity.

There is truly no reason why plant based food cannot be wonderful, tasty and healthy. As aspiring or accomplished home chefs, being sustainable is something we really need to think about. More and more, the future is looking like a plant-based one. That doesn’t mean we have to completely give up meat or change our style of cooking, just change the ingredients sometimes. The techniques are still the same.

So this months newsletter is dedicated to all things plant based, and we have some great sous vide products, and delicious recipes that you need to try…

In this issue:

  • Oliso Smart Hub – Reinvent the Home Cook
  • Produce Highlight – Creative Ways to Eat More Vegetables
  • In the Kitchen – Sous Vide Carrots with Butter Glaze

The Oliso SmartHub

Reinventing the Home Cook

Stoves, water baths, circulators, steamers… sometimes cooking sous vide can get complicated – and expensive! If you’re looking to get into sous vide, or you don’t have the space for a full-sized setup, the Oliso SmartHub is for you.

The SmartHub is a cheap, easy, reliable and user-friendly way to get started with cooking sous vide. It combines induction cooking, steaming and sous vide into a single space-saving bench-top unit.

The induction-based heating system means that it can be used with any induction-ready pan.

You also have the ability to just set and forget, which means that slow-cooking over 72 hours with no moisture loss is easy with the SmartHub. You can also easily control the temperature to within 0.1ºC, from room temperature up to 95ºC.

Of course, steaming veggies is a common and effective way to prepare vegetables, especially for green beans, carrots and asparagus. It retains much of the important vitamins, minerals and antioxidants that they would otherwise lose through simply boiling them.

The Oliso SmartHub has an optional steam pan accessory – adding yet another function to its long list of uses – that brings accuracy into the equation, allowing perfectly steamed vegetables, every time.

Start Shopping >>

Produce Highlight

Creative Ways to Eat More Vegetables

Many of us love a good steak or chicken fillet at the centre of a main course, but this month we’re focusing on the vegetables that compliment these centrepieces, or make equally delicious dishes on their own.

There are hundreds of types of vegetables and even more ways to cook them. Full of nutrients and essential to our body, they form a core part of our diet… so lets enjoy them!

Cooking sous vide involves temperatures just below the boiling point of water, so the risk of under or over-cooking vegetables is greatly minimised. When prepared sous vide, vegetables can complement the tender meat on your plate, or served alone, as a superbly tasty vegan meal indistinguishable from those served in a classy restaurant. From a green bean casserole to a creamy broccoli soup, vegetable risotto, cauliflower puree… There’s no shortage of ideas for sous vide recipes when you’re willing to get creative.

Of course, just as when you cook meat sous vide you may want to finish the outside by caramelising for a minute in a hot pan, so too with veggies you can compliment the perfect sous vide texture with a quick char or caramelisation.

The result… flavour locked in and texture perfect!

In the Kitchen

Sous Vide Carrots with Butter Glaze

Vegetables that are best when cooked sous vide include root vegetables (beets, potatoes, carrots, etc.), crunchy artichokes and asparagus, cauliflower, broccoli, eggplants, brussel sprouts, green beans, fennel, onions, and leeks. In fact, there are very few foods you can’t prepare in a sous vide cooker, and the same goes for veggies. You can even cook corn-on-the-cob sous vide!

Carrots are great starting point – give this simple recipe a go and you’ll never look back!

Picture and recipe sourced from almost-kosher.net.

Get recipe >>