At the occasion of an exceptional family event we went eating at Shea Gallant CRU in NYC. My father offered me the Chef Tasting Menu which was what you would call an unforgettable experience. Among all these dishes I have especially noticed one, a lamb cooked sous vide at low and constant temperature. I have been amazed by the flavour and the tenderness of this meat. I remember having bombarded the waiter with questions.

My cooking talent is not really recognised by my family and friend circle. I admit prefering tasting what the other prepared for me. After gathering information on internet I realised that it was not so difficult to prepare an excellent tender meat cooked sous vide at low temperature. Nevertheless the information available is not abundant and devices available on the market are or very expensive and dedicated to professionals restaurants or closer to the “do it yourself”.

I decided to try all these solutions and determine if what is said on the net by manufacturers is true or not. Finally, the goal of this blog is to help people curious about sous vide cooking at low and constant temperature finding answers and solutions at the right budget.

Should you have any question or theme or products to test, feel free to contact me.

Jean-François