sous vide cooking (fancy boil in the bag)

[wanye]

A couple of beedham's finest aged sirloins

in the water bath at 128f for an hour so they are fully cooked to rare

then cooled back down before a few minutes on the griddle. With Roquefort stuffed garlic mushrooms, sauteed mushrooms, onion and green beans, and a tray of fries left over from ohannes burger joint in Sherwood the other week, reheated for 5 mins on a sizzling tray with a bit of lard to crisp them back up.

with a pepper sauce made from the meat juices, the water the green beans were steamed in, the leftover garlic/butter/olive oil mix the mushrooms were cooked in, a bit of bisto finest pepper sauce powder, and a buttload of black and white pepper

Eaten using my new ioshen Damascus steak knives, it cut them like a hot knife through butter!

[Claudette]

Now that is a well cooked steak. I thought the fries looked really nice too.

[Edna Cloud]

I’ve enjoyed all the photos (although making me hungry). Do you recommend any recipe books for sous vide?

Thanks

EC

[wanye]

Originally Posted by Claudette

Now that is a well cooked steak. I thought the fries looked really nice too.

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we tried a local burger place last week, and didnt realise each burger came with fries already, and ordered a portion of dirty fries as well! so what we didnt eat, we bagged up and put in the freezer, so all i needed to do was drop a knob of lard onto a baking tray, chuck it in the oven for 10 mins, then add the (frozen) chips back onto the tray, and heat for 5 mins or so, they came out as good as fresh!

[wanye]

Originally Posted by Edna Cloud

I’ve enjoyed all the photos (although making me hungry). Do you recommend any recipe books for sous vide?

Thanks

EC

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sous vide, i would recommend the seriouseats website. kenji has worked with anova to produce a load of extremely detailed recipes, showing different proteins at different stages/temperatures so you can choose your doneness level

seriouseats/first-th...ential-recipes

as for actual books, i'm not sure. my el bulli and modernist cuisine collections have whole section of sous vide recipes, but you should be fine starting with the seriouseats stuff...

HTH

[Edna Cloud]

Thank you for the fast response! I’ll give that website a go.

EC

[wanye]

Originally Posted by Edna Cloud

Thank you for the fast response! I’ll give that website a go.

EC

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let us know how you get on, and if you have any questions about anything!