Sous Vide

Here’s my first food post! In this little cooking adventure, I decided to try out the sous-vide method for steak. One of my friends recently sent me a link to a guide for searing steaks on Serious Eats, and from there I found notes on proper temperatures for cooking steak using the sous-vide method as documented here: Sous-Vide 101. The issue was that I didn’t have a Souse-Vide Supreme, so I had to find another method. This is when I found that the same person who wrote the Sous-Vide 101 article had also tried the same thing using hot water and an ice chest and had posted about his experience in another article, Cook Your Meat in a Beer Cooler

The results of the experiment were pretty great. The flavor was outstanding, but the texture wasn’t quite what I was expecting from cooked meat, but it was certainly medium-rare. In any event, it’s worth another shot! I’ll keep toying with cooking times to see how it affects the texture and flavor of the meat. Until then, enjoy looking at the pictures or take a jab at it yourself.

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