SOUS-VIDE STEAK

SOUS-VIDE STEAK
SOUS-VIDE STEAK

We traveled to upstate NY this weekend for a short visit with our brand new grandson Misha Jacob. He’s a little doll. Our first night there, my son prepared a fabulous meal for us consisting of steak prepared by the sous-vide method, asparagus and mashed potatoes. I will post the pictures for you all to see, and explain under each photo how this system works. I believe it took 2 – 2 1/2 hours to cook the steaks. I’m sure nobody will run out and buy one because it is definitely a specialized way of cooking. I found it interesting and wanted to share it with everyone.

     As I understand it, the actual sous-vide is only the black thingy (like my professional description?) The water bath is something you buy separately. The sous-vide keeps the water at a constant cooking temperature as well as circulating the water in the bath the entire time your meal is cooking.

According to Wikipedia, “Sous-vide is a method of cooking in which food is sealed in airtight plastic bags then placed a a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

The steaks were delicious. My son, Cory, said that many steakhouses use this method today and he loves this method of cooking. If you would like to read more, here is a link: https://en.wikipedia.org/wiki/Sous-vide

Thank you Cory! Your Mama loves you!

SOUS-VIDE STEAK
SOUS-VIDE STEAK
SOUS-VIDE STEAK
SOUS-VIDE STEAK
THE SIOUS-VIDE SETUP
THE SIOUS-VIDE SETUP
SEE THE WATER MOVING?
SEE THE WATER MOVING?
THE SOUS-VIDE WILL KEEP THE WATER AT A CONSTANT TEMPERATURE
THE SOUS-VIDE WILL KEEP THE WATER AT A CONSTANT TEMPERATURE
SEASONING THE STEAK
SEASONING THE STEAK
INSERTING SEASONED STEAK INTO PLASTIC BAG
INSERTING SEASONED STEAK INTO PLASTIC BAG
BIG OLE' PAT OF BUTTER
BIG OLE’ PAT OF BUTTER

2015-10-31 22.00.03

THE LAST STEP WAS TO SEAR THE STEAKS IN A VERY HOT SKILLET AND THEN PLATE THEM.  I DIDN’T GET A PHOTO.  MUST HAVE BEEN GAWKING AT THE NEW BABY.

SOUS-VIDE STEAK
SOUS-VIDE STEAK

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By Tika for CHEW WANNA EAT? © 2015

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