Sous Vide

[cornet]

Worked pretty well, I'd say easier and quicker than using my normal sous vide setup (DIY job).

I was aiming for 54C in the centre (I'll be going for 52C next time I think as wasn't quite pink enough for me)


Started at 55.9C and lost only 1.7C in 30min which was pretty impressive, especially for such a cheap cool box.

This was at the 1/2 hour mark:



about 15min later it had dipped just below 54C so added a splash of hot water (the steak was probably done at this point though).


and the final temp after an hour (the steak came pre-seared, though I did sear it again quickly after)




and served (apologies for purple plate )




Couldn't have been more tender, I'm calling that a success

[Hughesie]

I started Sous Viding as a Chef years ago (late 80's)

Finally got round to buying one recently and its amazing, had a friend/restaurateur round recently who proclaimed my Cannon of Lamb was better than any Restaurant they'd been too (inc a couple of Michelin Starred places)

I also Sous Vided some Lobster tails which were fantastic as well

Got the hang of it really quickly again and use it a couple of times a week now

Sous Vide Cannon of Lamb, Lamb Bacon, Artichoke Puree, Roasted Heritage Carrots and Red Wine Jus with chargrilled scallions and home made Mint jelly !

[C0ffin D0dger]

You need to wipe up the little blobs of sauce on the plate rim

Looks lush.

[21TonyK]

Hughesie said:

I also Sous Vided some Lobster tails which were fantastic as well

Very lightly brined and then poached in clarified butter, not really sous vide but use the same kit sans bag.

[Hughesie]

C0ffin D0dger said:

You need to wipe up the little blobs of sauce on the plate rim

Looks lush.

Trendy innit

[Hughesie]

21TonyK said:

Very lightly brined and then poached in clarified butter, not really sous vide but use the same kit sans bag.

I roasted the shells in butter and added that to the bag once it had cooled with some Lemon, served on a homemade Guacamole and a lemon puree

[Merp]

I think im going to start somewhere simple, chefsteps have all the answers:

https://www.chefsteps.com/activities/sous-vide-ste...

Ill give it a bash this weekend!