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Hi! My name is Paige....

pkrotchko

I've been following here for a while; I've ordered Joule and am so excited for it to arrive, but could'nt wait to begin sous vide- I'm using crock pot and stove top methods and absolutely LOVE the technique. My family is sick of me raving about it, but they aren't complaining about how perfectly cooked and tasty meals are. Especially last Thanksgiving - jaw dropping Turkey Breasts and the Roulade - (amazing, not to mention with you guys backing me up, I've got the cajones to try ANYTHING), plus it has transformed me into a relaxed host with no last minute worries. Cannot thank you enough.

Besides learning sous vide, CS has done the impossible and turned me into a pretty successful baker which has my personal trainer frowning but rolling her eyes in delight when I share. Chocolate Cake to DIE for and I keep dreaming about the sticky toffee pudding which I've made three times and I keep promising I won't make again for at least three months.

I live in North Carolina, just a short drive from Vivian Howard's restaurant Chef and the Farmer. I still love to go there, but we are eating so well these days at home thanks to y'all that we don't make that trip quite as often - don't tell Viv.

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Comments

seijoed

That is awesome and I don't think most peeeeps on CF even realize how much good stuff Ben gave out.

fisher23

Welcome, sounds like you've gone down the rabbit hole with the rest of us. I truly hope that you will participate with us in the community forum and share some photos of you creations. Succeed or fail everyone here is so helpful and encouraging.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Hi Paige, glad you enjoy the forum....having seen and fondled the Joule I can assure its worth waiting for .... as to eating out..the only reason my wife and I eat out anymore is pretty much for social reasons. My wife made a comment a while back that pretty much sums up things, "Why in the world would I want to go out to eat mediocre food and pay crazy money, get in the kitchen and cook dinner...here, take this bottle of wine with you and have fun"...

tshewman

Great to have you!

Matthew_Snyder_68770

Welcome to the community, Paige!

pgcath

Welcome to the community! This is a little fortuitous. We were talking at the Joule launch about the different routes that people take to sous vide cooking. Some people come at it from wanting to do 'event' meals, some people come at it from loving the science of it, others love the convenience and quality of the results. Any chance you'd share with us your thoughts on bringing new folks to the technique? Were any particular things in your mind that were stumbling blocks to adopting sous vide? My wife and I are struggling to quantify for ChefSteps that she and I took very different routes in accepting sous vide as a cornerstone of our work flow. We've just been doing it for so darned long that our recollections are probably not trustable. We've discovered that we both have a thing about the bags. We jumped straight to a chamber vac, and it may have speeded our adoption. It turns out integrity of bag seal is a big deal for us. Who knew?

mike.minasian

Welcome! Fantastic to have you aboard

barb_49689

Use a sous vide supreme -- not the crock pot, it's heating system is ka-fluey. The temperature variations with a band heater used in slow cookers has such a wide tolerance, you might just think you're cooking salmon at 125, but instead it's at 131....a huge difference in the effect on the fish and it's cooking state.

pkrotchko

Hi Barb. Thanks for the feedback. I knew the risk of using the crock pot, so I did a lot of testing with just water at each setting to know where the hotspots were and what range to expect at all settings both covered and uncovered. When I was happy knowing the range to expect at each setting I was pretty strategic in planning what types of food to cook in it. I also did the same testing with my gas range. I always use a thermometer too with an alarm - It would be such a waste to invest all this time and energy and have the fish overcooked.

pkrotchko

Hi Max and thanks for the thoughtful question. My daughter and I have been cooking together for a while; did a few CIA cooking events together when she was considering culinary arts; in general trying to step up our cooking game, following local chefs, etc. Our conversations went from, wow this is amazing to wow I think we can make this better at home. Besides quality, efficiency and savings I've also been motivated by clean eating and starting with raw unprocessed highest quality, local and in-season ingredients and getting amazing results on the plate.

I completely agree about the bags. I started out as CS suggested with ziplock bags and that lasted about a week - so very unhappy with the results I pulled out that ancient home vacuum bagger and had the "aha" moment. I did upgrade the "home kitchen vacuum bagger" and am satisfied with bags, vacuum, and seal integrity even for the higher temp veggies. It'll do for now until I can justify the investment in a chamber vac. I wonder how many people have one of those vacuum sealers just gathering dust and taking up precious cabinet space?

We don't do very many event or party meals (maybe something for a crowd quarterly or so), but I do share meals with friends, neighbors and family. I cook in quantity then package to share with someone in need of not worrying about making dinner. I write on the vacuum bagged meals, "bring water to x temp, place bag in water for x minutes; plate and enjoy."

I was skeptical when I read that sous vide offers both flexibility and control in pulling a meal together, but it's a reality and it has absolutely transformed how I plan and cook.

pkrotchko

Thank you all for the warm welcome.

pkrotchko

Change my name to Alice and take a food photography lesson. Ok, sign me up!

pgcath

Awesome feedback! I already flagged your response to some folks at CS that are interested in sous vide adoption, and I think it will be very helpful!

pkrotchko

SO glad to help! Please let me know of anything else I can do - I'm really rooting for the whole team. I'd like to see joule in every home - let's start a sous vide revolution!