I have worked at some really amazing places and for some really great people but I think working at Sur La Table as a kitchen assistant and soon hopefully a chef instructor has been the best place so far. I have really enjoyed this job and last night proved to me why this may be one of the best companies that I have ever worked for. I got to work a little early yesterday and was browsing through the store and drooling over the Sansaire Immersion Circulator. My store manager asked me if I would like to borrow one and of coarse my answer was a resounding YES! Not 5 minutes later he had marked one out as a demo and let me borrow it. I don’t know of many companies that go out of their way to do cool stuff like this. I could not have been more excited to get home last night and un-box it. While I was opening the box up I felt like a kid at Christmas.
Well This morning I decided first thing I wanted to do was to try some eggs. One of the most basic things you can do but with the results that I had I also have to say one of my most delicious experiments. I experimented with a few different temperatures to see what the differences were like. I started with what seems to be one of the most popular ones 65 C.
So let me back track a little bit here. I was curious about how fast it would heat a pot of water to the 65 c that I wanted to cook the eggs to. I decided that I would turn the tap water to cold and start from there. I was really impressed with how fast it came up to temp. I only had to let it run for about 10 minutes for it to get to my target temperature. I have no complaints about the user interface for the Sansaire. It was really easy to use and super easy to read the display.
So once the water came up to temperature I put some eggs in the water and set a timer for 45 minutes. While the eggs were in I decided that I wanted to do some potatoes to go with it. After the timer went off I pulled one out to see how the consistency of it was. Here is a picture of the results. The whites were cooked through but still runny and the yolk was cooked but still super moist and amazingly rich. I decided to do 2 more and increasing the temperatures. I did one at 67 c and one at 70 c. The first was very close to the 65 c egg but the biggest difference was the one cooked at 70 c. That one the whites were more solid and held shape when pulled out of the shell but still a really silky consistency and the yolk was really soft and moist.
This has really made me excited about all of the other possibilities of what can be made using this amazing tool. I can see myself using and making some a lot of really great dishes. If you want to get one of these amazing machines for yourself you can do so here.
My next thing to try I believe will have to be something meat based. I think I am going to try some steaks and then a nice long cook with some 72 hr ribs or brisket. I would love some feedback on what you would like to see me experiment with!