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New cooking methods ... sous vide
So I took the plunge (pun not intended) and purchased a personal sous vide machine.
I've made a wonderful roasted garlic and herb compound butter and I'm about to put a couple of thick cut KC strips in the bath, set it for 134 degrees and in a couple hours I should have perfectly medium rare steak to throw in a screaming hot skillet to sear. Then it's eatin' time. Will post pics. Anyone worked with sous vide before? Any tips, tasty things to try? |
That's a big plunge! Sounds cool and I'd love to be able to try your steak!
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I just read about it because I'd never heard of it before. I'll be interested to hear about your experience.
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I've prepared tuna and salmon that way, sealing in aromatics and herbs with the fish before a flash sear on a screaching hot grill. Excellent.
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No, I pretty much stick to fire.
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Steaks are swimming now.
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[QUOTE=Fire Me Boy!;7518885]Steaks are swimming now.[/QUO
I am really interested to see how this turns out! |
How much did you spend on the unit?
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http://www.amazon.com/SousVide-Supre...186545&sr=8-12 I've really been wanting to experiment with one of these for a long time, and I finally gave in. Got the wife's blessing and bought it. |
How much does your wife love your cooking? Does she cook?
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Mrs. FMB! doesn't cook. She screws up box dinners, bless her heart. She bakes like a champ, though, which I guess works out well. I ****ing hate baking. |
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