After a little over a year of beer cooler sous vide, I finally graduated to the Sous Vide Supreme when it became available at Costco (with Costco’s return policy and pricing the decision was pretty easy!). There are enough articles about sous vide cooking and these machines that I don’t need to bother going into that here. After a few weeks of use, there are a lot of things I like about having a dedicated sous vide setup, but here are two that I hadn’t thought much about before. First, the ability to take food straight from the freezer and into a water bath is an amazing convenience. I’m horrible at remembering to defrost all of the great things in my freezer. Second, it’s ridiculously hot in NYC right now, and I’m loving that I can cook almost anything I want without adding any heat to my apartment.

In this picture are a couple of chicken breasts happily cooking at 148 degrees. One for me with salt, pepper, and thyme, and another for the cat (don’t judge) with no seasoning. I’m convinced that it’s impossible to cook a chicken breast using any other method as well as you can with sous vide.