First Crack at Sous Vide

Tonight I hade my first crack at sous vide cooking – cooking vacuum packed food at low temperature in a water bath.  Was pretty happy with the result too.

I’ve gone the budget route in terms of equipment, using a temperature controller and a rice cooker rather than a thermal immersion circulator.  Picked up a Sunbeam Foodsaver (vacuum pack machine) at Costco for a good price too.  So tonight I cooked a piece of eye fillet as per part of a Thomas Keller recipe and served it with a few other bits and pieces, pommes maxim also from Thomas Keller, celeriac puree from Matt Moran and some pan roasted carrots. 

No books to tick off tonight but a new cooking technique was experienced.

We enjoyed this with a bottle of 1997 Cullen Cabernet Sauvignon Merlot, just drinking beautifully at the moment.  One of the best bottles of wine I’ve had for a while.

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6 Responses to First Crack at Sous Vide

  1. Meg Lee says:

    Very good and most interesting. Was it flavorsome?

    Not sure that this method would be so successful with a fatty cut!

    Next you will be into ‘foam’ tastes as per Spanish chef…

    • David says:

      Meg, flavorsome and very, very tender. Need to explore other cuts. This was done at 60C for 45mins and cuts such as pork belly are done at higher temps for many hours. As for the Spanish chef, I have his book so watch this space……

  2. David says:

    Fair call Linc. It makes for a real tender meal though. I like the idea of heating the meat at the temp you want to achieve at the centre of the cut, ie the whole cut is cooked to the same temperature. The browning of the fillet was done post sous vide.

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