The Sous Vide

So this is a Sous Vide (OOOOOHHH....AAAAHHHH):

Basically a Sous Vide (pronounced Sue Vee) is a fancy French way of saying put food in vacuum-sealed bag/container and slow cook in a hot water bath at a constant temperature.  It sounds pretentious and complicated, but it's not at all really.  My Uncle Robin brought his contraption from home and taught me how to use it.  It was awesome and super easy!  Just plug this sucker in and clip it to a large pot filled with water and BAM!  You're Sous Vide-ing! (*WARNING* improper verbage).
The first thing we made was Vanilla Creme Brulee.  Uncle Rob mixed the ingredients together (he found a recipe online) and put them in small mason jars.  He placed the jars in the water bath once the temp reached 180 degrees F (80 degrees C).

It took a couple hours for them to slow cook.  Then we carefully took them out and placed them in an ice water bath to chill for another hour (or as long as you can wait before just breaking one open and shoving your face in it...which to us was about an hour).

Mmm! Check out that vanilla bean!

This is what they looked like when they were set:

Now it's time to Brulee!!  Be very careful with your torch, as most eyebrows won't grow back the same.

They look like they belong in a movie!  Hello, beautifuls!
We even broke a jar with the sheer power of our torch (oops), but we still ate the goodness inside and let me tell you, even if I was slowly internally bleeding from ingesting shards of glass, it would totally have been worth it because it was the most amazing creation ever!  Perfectly cooked and melt in your mouth fantastic!

We were so impressed with our torch that we decided to brulee these bananas as well:

The next morning we sous vide-d eggs (in the shell) and they came out perfectly poached:

Then that night we did talipia by putting each piece in a ziplock bag with lemon and spices and it was the most delicious fish ever!  (You can sear the fish/meat after cooking just to brown both sides, but we were lazy and why mess with a good thing?).

Then, because we're totally fat, we did creme brulee AGAIN, but with lemon and raspberries this time.  OMG!

Okay, let's be real for a sec:  it's SLOW-cooking, so food is gonna take awhile.  However, it's minimal effort and clean up.  It's like a crock pot; you can set it and leave it alone.  You can even leave the house if you want, no problemo!  Overall, I think it's a worthwhile purchase, especially if you entertain because it's sure to be a crowd-pleaser.
Happy Sous Vide-ing everyone!