Sous vide

[Jen]

I got a cheap immersion circulator on Amazon a couple weeks ago. I made a sous vide sirloin steak with it tonight and finished it on the grill. That was my first time ever having anything sous vide. I’ve only ever seen it on cooking shows. I really liked it. It came out a perfect medium rare, and it was a flavor bomb, so much richer in taste than a normal steak. The texture was not quite as nice as a steak made the regular way, but it was superior in every other way. Ima make it again soon

[draclvr]

So I'm off on a Google search to find out what you're talking about! Sounds good though!

[Jen]

You put your meat in a bag with some flavorants and vacuum seal it. The immersion circulator keeps a pot of water at a set temperature, like 135F for a medium rare steak. Then you put your meat bag into the water and leave it long enough so that it reaches that set temperature all the way through. Then you sear it at the end in a pan or on a grill, and you get a steak that hasn’t lost anything and can’t be overcooked.

[Jen]

Here is a picture of it. Excuse the sloppiness of the plate It was just for me, so I didn’t make it pretty. I only took the pic to show my sister.

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[Val]

Looks great!! Like you have only seen this method on the cooking shows. So pleased it came out beautifully. Now for some salmon which seems to be a favourite with the chefs!

[LadyKestrel]

This is a technique I hadn't heard of before. I probably won't try it, but I'm glad the results turned out well for you.

[draclvr]

How do you know when the meat has reached the desired temp?

[Jen]

I looked online and it said an hour per inch of thickness on steak.