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!

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