![\"SansaireSousVideUnBoxed\"](\"https:\/\/www.scottedelman.com\/wordpress\/wp-content\/uploads\/2014\/02\/SansaireSousVideUnBoxed.jpg\")
<\/a><\/p>\nThe dishes I’ve eaten at restaurants over the years which were prepared via the sous vide method have been among the most mind-blowing.<\/p>\n
Dishes such as the cardamom-infused sous-vide duck breast at The Rumor Mill<\/a> …<\/p>\n … the 36-hour veal cheek at Momofuku Shoto<\/a> …<\/p>\n … and the 36-hour sous vide beef shin at Range<\/a>.<\/p>\n But cooking via sous vide at home seemed an impossibility for the amateur chef, unless you had the big bucks to drop on an expensive professional immersion circulator, or knew a friend who’d build you one on the cheap. Until Sansaire<\/a> launched a Kickstarter campaign<\/a> which got the blessing of David Shaw<\/a>, whose cooking opinions I trust implicitly. So I backed the project immediately, and Friday, I received the device above.<\/p>\n David recommended I begin with short ribs, and so yesterday morning I bought three pounds of them, which I then vacuum sealed.<\/p>\n Late yesterday afternoon, I set my Sansaire to 144 degrees, and once that the water reached that temperature, dropped those short ribs into the pot to begin their 72-hour warm bath. <\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n