Some of you may recall a former tale of woe that I shared following my sous vide purchase: I completely dorked up a chef steps recipe for apple braised pork shanks. Since then I've had a few successes with poaching shrimp and making cheese sauce. Bottom line tho is my wife hates the way meat comes out of the sous vide: it just seems unnatural to her and she's asked me several times to just use the grill ... until last night.
I started a sirloin steak on Monday using a freezer bag and some rosemary: cooked it for about 7 hours at 131 and threw it in the refrigerator when wife intervened and asked me to cook something else. So last night I pulled it out and finished it in a cast iron skillet with some chili powder and paprika. After the diner my kids told their mother that was the best steak they'd ever had and they want me to use the sous vide more often.
Just wanted to share a little success. Dinner below is herb salad with raspberry vinegarette, potato salad with italian salad dressing instead of mayonnaise and sous vide cast iron sirloin:
I started a sirloin steak on Monday using a freezer bag and some rosemary: cooked it for about 7 hours at 131 and threw it in the refrigerator when wife intervened and asked me to cook something else. So last night I pulled it out and finished it in a cast iron skillet with some chili powder and paprika. After the diner my kids told their mother that was the best steak they'd ever had and they want me to use the sous vide more often.
Just wanted to share a little success. Dinner below is herb salad with raspberry vinegarette, potato salad with italian salad dressing instead of mayonnaise and sous vide cast iron sirloin:
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