Why Sous Vide Makes Life Easier

We’d like to introduce you to Nima Mojgani. A longtime friend of two of the ChefSteps’ founders, Nima is best described as a typical 20-something city-dweller. Eating out most nights on Capitol Hill in Seattle, and cooking only sporadically for his girlfriend, Nima never showed any interest in trying any of the ChefSteps techniques for himself – thinking it would be out his rudimentary culinary reach.

So last week, we gave him instructions to make his favorite meal – steak – but rather than cooking the dish his normal way, we gave him a five minute starter course on how to do it sous vide style and this is what he had to say:

“I’m not a bad cook, per se – but not a good one, either. What surprised me most about sous vide was really how simple it was. I didn’t need to watch the steak as it cooked – which is huge because normally I stress about when to flip it over or cover the pan or when take it off the stove so that it’s medium rare. I could have literally sat back and hammered out two games of Call of Duty on the Xbox while it was cooking. Worst case scenario, the steak might have changed a shade of reddish pink while I was cooking.

I thought I’d need expensive equipment and was expecting I’d need vacuum seal bags like the ones on those infomercials – but a regular zip-lock did the job. My small apartment normally didn’t smell like steak afterwards and I didn’t have to marinate anything before. Normally I’m a bit fearful of spending any more than $10-15 on a good cut of meat when I’m cooking it myself out of fear that I’ll mess something up – but with sous vide I could go for something a little better the next time I’m out. Oh, and clean up – that was a cinch.”

ChefSteps is Chris Young, Grant Crilly and Ryan Matthew Smith.
Sign up for our free online sous vide cooking course.


3 thoughts on “Why Sous Vide Makes Life Easier

  1. SousVide Supreme

    Loving the sous vide buzz. Thanks for sharing!

  2. I like getting the word out about the convenience of sous vide. I pursued it like many do for the superior precise result but was surprised to find it saved me so much time and effort with the daily grind of meal preparation. Now I eat sous vide foods two meals a day. I always have a collection of bags in the fridge of various proteins and root veggies. I have even started with whole grains. I document some ideas of my own at simplifiedsousvide website. I find that convenience is a key to making better dietary decisions so this is an important subject. Thanks.

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