My First Sous-Vide

I promise, I will post more ham and sausage recipes, but I've been 'under the weather' and Pauline's hands have been bad again. As soon as she's back on form, or I can find someone else in the family to do the bits I can't, I'll get a few test batches on the go. In the meantime...

Cooking "Sous-vide" - at a low temperature in a water-bath - is a great way of cooking. In my position, it's less dangerous, doesn't require a lot of manual dexterity and is fairly fool-proof.

Here's my first attempt:

Sous Vide Steak

I cooked it at 57°C using a large slow-cooker with an external thermostat that I've had made up. The steak was vac-packed and cooked for a couple of hours or so. The temperature is such that it can't overcook, it's only ever as hot as you want the meat to be.

It was superbly tender, but cooked a little too much for me. Next time I'll try cooking it at 54°C; this should allow for the slight 'over-run' in temperature that occurs when the thermostat turns off.

After a hour or so in the water-bath, the steak was put into a little oil, in a scorching hot pan, and seared on both sides.

It was served with a large salad, grilled tomatoes and a few new potatoes. Yes, I'm still on the flamin' diet!


These icons link to social bookmarking sites where readers can share and discover new web pages.
  • Del.icio.us
  • Digg
  • email
  • Facebook
  • Google
  • Posterous
  • Reddit
  • Technorati
  • Twitter
  • Yahoo! Bookmarks

There are no comments

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

(optional field)
(optional field)

You need to enter the first 3 letters of food in lowercase type for your comment to be allowed


Comment moderation is enabled on this site. This means that your comment will not be visible until it has been approved by an editor.

Remember personal info?
Small print: All html tags except <b> and <i> will be removed from your comment. You can make links by just typing the url or mail-address.