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New York financial executive Sebastian Palazio has extensive experience in the acquisition of loan assets with optimal risk-reward dynamics. A culinary enthusiast, he has explored aspects of cooking that range from creating an ideal boiled egg to cooking the perfect steak. Sebastian Palazio has invested in an Anova immersion circulator that enables him to employ sous vide methods within a home kitchen environment.
Sous vide refers to vacuum sealed bags that are part of this cooking method, though they are not strictly necessary. What is necessary is a water bath with the ability to precisely control the cooking temperature and which ultimately contributes to the texture of the meat being cooked. The immersion circulator accomplishes this through being placed in a pot or tub of water, drawing in the water, and heating it to a set temperature before circulating the water back into the tub.
The meat is traditionally sealed in plastic and cooked in the tub, with the seal ensuring that the meat’s juices are fully retained. In cases involving lower temperatures and relatively short cooking times, a heavy-duty Ziploc bag will do. In other situations, a vacuum sealer such as a single bag-use FoodSaver or multiple bag-use Oliso Pro Vacuum Sealer is recommended.
A major benefit of the sous vide technique is that it allows the meat to be cooked at lower temperatures than would otherwise be possible, and thus it encourages maximum tenderness and flavor retention.






