OK, Here We Go – Sous Vide Steaks
First impressions – it’s bigger than I was expecting! Not quite as big around as a 12oz soda can, but close. It’s 15 inches long. It is simple to set up, just clamp it onto the side of a suitable pot, plug it in, and scroll the wheel to set the desired temperature.The cord isn’t very long, so you’ll need to place it fairly close the outlet. (That cord trailing off the counter goes to something else.) Here I have a pair of rib steaks inside generic zip-lock bags. I’m not sure how much heat they can take but they handled the 129 degrees the device was set to. That’s right on the dividing line between rare and medium rare per the table here. I started with hot tap water so it didn’t take much time to come to heat. They spent nearly 3 hours in the water bath. I wanted to give them ample time, they say several hours more wouldn’t have made any difference.Everything went well enough until it came time to sear the steak to finish it. I didn’t pat them dry with paper towels, and didn’t get the skillet hot enough. Lesson learned! Still, I can’t say that I wasted two steaks. They were pretty good, although maybe too fatty.
Posted on September 28, 2016, in Fun with Food, Gadgets, JeffreyW, Recipes and tagged baked potato, brussels sprouts, sous vide, steaks. Bookmark the permalink. Comments Off on OK, Here We Go – Sous Vide Steaks.