My husband decided that the one thing I couldn’t live without in the kitchen is a sous vide machine.  (Before I go any further, let me tell you that after eating the food cooked in the sous vide machine, I think he’s right!!!)

There was an article in the New York Times about home sous vide cooking.  Sous vide combines the gentle, steady heat of poaching and an airtight seal, as in traditional methods of cooking in clay.  So, no burning the outside while having a raw inside.  And now, a machine is available for the home cook - the SousVide Supreme.

I decided to try the lamb chops, cynicism in tow.  I bought the cheapest variety of 1″lamb chops at Kroger, seasoned them with lots of salt and pepper, and popped them into plastic bags (I used zip lock bags and sucked the air out with a straw to get an airtight seal).  Into the water they went. 

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They came out in need of 30 seconds of searing on both sides….but they looked and smelled just perfect.   

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And they were without question the best lambchops I’ve ever made.  Perhaps, according to my 22 year old son, the best lambchops ever.

Last night we tried salmon (perfect again) - tonight, chicken with bbq sauce.

I guess when my husband’s right, he’s right.  Lucky for me!!