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| We've been experimenting with sous vide cooking since before Christmas - great way to prepare steak. Cook a steak from 1-2 hours (or somewhat more), at about 135 degrees, and you have steak that is perfect every time. Just throw it in a hot pan and sear it for about a minute on each side after it comes out of the water. And yes, reheating it in a pan the next day is simple - and very good. A good sous vide water heater runs about $150 - 180. You can use most any large deep pan with it.
As for tenderizing, the temp range is about 140-200, I think. An excellent way to cook a beef roast is to take it out of the freezer just before you go to bed and put it (covered) in a roasting pan in the oven at about 200 degrees. If you are interested, I'll ask exactly what temp my wife uses. That way the roast is ready to eat at noon the next day. By then, it is fall-apart tender. | |
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What's for Dinner Tonight?
