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Sous Vide
Tuesday, 2010 May 18 - 9:43 pm
Yeah. Until recently I didn't even know about sous vide cooking. My foodie friend Eileen gave me some well-deserved crap about it. But now I get my revenge: I am doing my own sous vide cooking at home, using my $80 home-built contraption. How many people can say that?

So I already had a vacuum sealer. That's half of this technique ("sous vide" means "under vacuum"). Here are a couple of steaks I vacuumed-sealed with a basic marinade (just lemon juice, Worcestershire sauce, and pepper).

Sous Vide Prep

The other half is a temperature controlled water bath for precision cooking. I took a $20 crock pot, a $50 temperature controller, and a $10 thermistor, and made this thing:

Sous Vide Prep

132°F for a little over an hour, and then seasoned and marked on the grill. Here's the amazing result.

Sous Vide Finished Product

It's a perfect medium-rare, juicy and tender. It's fantastic and foolproof. I am a happy happy man.
Permalink  1 Comment   Bookmark and Share
Posted by Ken in: food

Comments

Comment #1 from Phil (marsosudiro)
2010 May 20 - 10:45 pm : #
Cool!

A Duke undergrad got into sous vide cooking some years ago and used laboratory baths for the cooking. I'm pretty sure that your solution was cash cheaper (not counting time) than almost any laboratory bath that could be found, unless you got a crazy good deal on used.

http://www.nytimes.com/2007/09/30/magazine/30food-t.html

I was treated to an evening at this guy's place before it got shut down (again) by the food police. It was pretty good but I got a crazy upset stomach because I hadn't had that much rich food (meats and cheeses) in a long time.

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