Tried my hand at a bit of 'DIY' sous-vide, but since I don't have a personal vacuum machine (ignoring for now our trusty hoover) I merely tried to exclude as much air as possible from the bag in which I slow-cooked the rib-eye steak, placing it in a water bath at between 50 and 55 degrees celsius for about 5 hours.
The inside of the steak was very tender and pink, although I really thought it would be even more melting than it actually was. The outside was seared in a hot pan to kick-start the Maillard Reaction and give that caramelised outer layer of meat that is so tasty, and the whole thing served with triple-cooked chips and french beans.
Mmmm, now feeling full!
No comments:
Post a Comment