Discussion
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:
![](http://thumbsnap.com/sc/rSuXox75.jpg)
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)
![](http://thumbsnap.com/sc/2Mms9KEU.jpg)
and served
(apologies for purple plate
)
![](http://thumbsnap.com/sc/PqqvFRzu.jpg)
Couldn't have been more tender, I'm calling that a success![biggrin](/inc/images/biggrin.gif)
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:
![](http://thumbsnap.com/sc/rSuXox75.jpg)
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)
![](http://thumbsnap.com/sc/2Mms9KEU.jpg)
and served
![biggrin](/inc/images/biggrin.gif)
![frown](/inc/images/frown.gif)
![](http://thumbsnap.com/sc/PqqvFRzu.jpg)
Couldn't have been more tender, I'm calling that a success
![biggrin](/inc/images/biggrin.gif)
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![smile](/inc/images/smile.gif)
Sous Vide Cannon of Lamb, Lamb Bacon, Artichoke Puree, Roasted Heritage Carrots and Red Wine Jus with chargrilled scallions and home made Mint jelly !
![](http://thumbsnap.com/sc/Q9CaWrki.jpg)
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
![smile](/inc/images/smile.gif)
Sous Vide Cannon of Lamb, Lamb Bacon, Artichoke Puree, Roasted Heritage Carrots and Red Wine Jus with chargrilled scallions and home made Mint jelly !
![](http://thumbsnap.com/sc/Q9CaWrki.jpg)
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!
https://www.chefsteps.com/activities/sous-vide-ste...
Ill give it a bash this weekend!
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