August 24 2017

Want to Upgrade Your Primal Cooking Experience?

By Mark Sisson
10 Comments

Screen Shot 2017-08-24 at 9.18.47 AMHey, everyone. I’ve got a regular post coming yet this morning, but I just had to let you all know about a great opportunity that’s right up the Primal alley.

If you’re a foodie, you’ll know that sous vide cooking is one of the best ways to prepare great-tasting healthy meals. My good friends (and yours, I’m sure), Drs. Michael and Mary Dan Eades, have been working to perfect the art, ease, and economy of home sous vide cooking for almost a decade.

They’re about to unveil their latest, greatest home SousVide+ version—and, boy, it’s a beauty. They’ve launched a new Kickstarter campaign to offer the first units to interested foodies at significant discounts to MSRP as well as offering enticing upgrade packages. Have a look, and get in on the venture if you can!

If you’re looking to upgrade your food experience, you won’t be disappointed.

More to come this morning… Thanks, everyone!

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10 thoughts on “Want to Upgrade Your Primal Cooking Experience?”

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  1. Pro tip: Use a beer cooler instead of a sous-vide. Save yourself hundreds of dollars! Obviously you’ll need to get the water to your desired temp (actually, about five degrees higher than your final, desired temp).

    1. Re PLASTIC Nor to me. Both for my internal environment and the world’s environment. Any info about this risk. What about silicone bags?

    2. Me either. I plan to stick with my stove and Instant Pot. Cooking food in warm water while encased in plastic just isn’t appealing. I read up a little on sous vide, and if you don’t know what you’re doing you can end up with botulism. Unlikely but possible.

      1. Cooking in plastic bags?? Single-use disposable plastic bags at that. NOT primal. Disappointing.

    3. It’s NOT a good idea. Plastic leaches all kinds of nasty chemicals, especially when exposed to heat and/or acids. I am so very, very surprised that this method is so highly touted on this website. I mean, I get that you can’t avoid everything and 8/20, moderation, yada yada…. but you may as well just eat nail polish vs. doing this. You are intentionally exposing your food to plastic and heat.

  2. Sous vide produces a perfect steak every time. Highly recommended. The best part is, I can buy in bulk, vacuum seal individual servings, freeze them, and then cook as needed. I use the Anova immersion sous vide in a large canning pot for mine.

  3. I bought the first Sous Vide Supreme when it came out; and then the smaller version later on. They are BRILLIANT! Unlike the crockpot (which I still use to make ghee), the Sous Vide from the Eades doesn’t — CAN’T — ‘overcook’! Like, if you leave a roast in the crockpot for a couple hours too long (e.g., traffic was horrid) — the roast is all wizened and leathery? NOT in the Sous Vide Supreme!! It’s always PERFECT! (Well, nearly always: if you leave your meat in for more than about 30 hours, apparently it can get a bit mushy.)

    But oh! OH! The tender, perfect all the way through, steak!! I actually bought a torch to ‘put the sear’ on the meat after it has cooked… but, unless I’m feeding company, I don’t even bother anymore. The steak is SO perfectly soft, so delicious, so superb, that I don’t wait! (I’m a sirloin addict! Yum!) (Oh, and you know how chicken can be kind-of stringy? Not in a SVS: custard smooth! Amazing!)

    And you’d THINK, after reading this, that the Eades (Eades’s?) must be paying me. Nope. I paid full price, and would again! (Alas, don’t need to for their new one; mine both still work magic! Sorry Dr Mike and Dr Mary Dan.) Love love love a device that does NOT require any set-up beyond setting the temp and walking away!