Sous Vide Steak
If you love steak (or any meat, for that matter), but have never had it sous vide, NOW IS THE TIME! ;-)
What is sous vide cooking?
(Source by Anova Culinary: https://anovaculinary.com/what-is-sous-vide/)
“Once limited to the pros, sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time. The technique recently became popular for home cooks with the availability of affordable and easy-to-use sous vide precision cooking equipment like the Anova Precision® Cooker.
Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.
Sous vide cooking is much easier than you might think, and usually involved three simple steps:
1. Attach your precision cooker to a pot of water and set the time and temperature according to your desired level of doneness.
2. Put your food in a sealable bag and clip it to the side of the pot.
3. Finish by searing, grilling, or broiling the food to add a crispy, golden exterior layer.”
They are actually very reasonably priced, too. You can get a quality sous vide machine for about $60-120. So, now you know, and YOU’RE WELCOME!
And yes, you can use the sous vide with any other meats, even eggs, and it’s amazing! I just made your meat-loving lives a million times better! ;-)