Sous Vide, a French Method of Cooking

Sous Vide has been around for years and in our kitchen for about a year.  After receiving some pointers and rave reviews, we’ve enjoyed using this tool and it makes for some delicious meals.  Meat is perfectly done and while we’ve seen eggs made in a sous vide water bath, we haven’t tried it yet.  Potatoes are apparently good too.  mmm.  If you are interested, we bought the Sansaire Sous Vide Machine second hand, from a neighbor.  It works well and keeps the water at a constant temperature for cooking but there are others on the market that may also do a nice job and not cost as much.  One thing that is nice about the sous vide is that you can cook meat straight from the freezer or fresh from your grocer.  In the picture, you’ll see a March 24th date so this was a frozen NY steak I cooked last night.  Here’s the steps outlined.  It does make for an easy dinner with perfectly done meat.  Less clean up than a BBQ too.

Step One:  Fill a pot (we use a large soup pot, some people use large plastic bins) with enough water for Sous Vide Machine fill line.  Insert Sous Vide Machine into water and set temperature.  For the New York Steak, we’ve found 130 degrees is a nice temperature for medium-rare.  Heat water.

Step Two:  Season meat.  We rub olive oil on each side and season with Montreal Steak Seasoning.  A seasoning we like can be found at Amazon.  We know you are not to keep spices for a long period of time but this steak seasoning holds its flavor and lasts for years.  Tastes great too!

Step Three:  Place meat in a ziplock bag.  Attempt to get as much of the air out as possible because the meat needs to be submerged in the water to cook and getting the air out will help it sink.  If you need some assistance, clip a large metal spoon to the bottom of the ziplock and this will anchor it.

Step Four:  Cook for 1 1/2 – 3 hours.

Step Five:  Sear your steak in a skillet for a couple minutes on each side.  This will give your meat a nice finish.

Step Six:  Enjoy with some of your favorite veggies!

Let me know if you have a sous vide experience to share.  I’d love to hear from you!

 

4 thoughts on “Sous Vide, a French Method of Cooking

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  1. Sous vide is fantastic! We have one, too. We use a vacuum sealer – I think sous vide means “without air.” Another point is that you can cook it as long as you like because it never exceeds the set temp, so you can leave your meat in all day and not worry about it.

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    1. Thanks for your comment, Matt. I love the vacuum sealer option too. Regarding the cooking time, Scott found an article I wanted to share with you. It mentions that the meat can breakdown if you leave it in for a longer period of time at the same temperature. See https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html. We try to take it out close to the amount of time needed to cook because of this. Interested in what you find though.

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