After getting home late last night I was excited to get home and officially try out the Sous Vide Pro. I’ll share that here and then try to make the next post an About Me. I picked up a few rib eye steaks at the local grocer.
I rubbed them with garlic, put some olive oil, salt, pepper and butter on them and then bagged them up.
My old Black and Decker sealed them up fine, although it did take a little time. Into the bath it went at 130F.
click below to see the photos of the completed project…
I tossed the bags into my sad little bath. Using my calphalon stockpot at the moment, I’m either going to make an acrylic bath or probably head over to Ace Suppy for a cambro. I spent that time preparing the mushrooms with garlic, honey, and worcstershire as well as blanched asparagus with hollandaise. After about 50 minutes in I took out the bags and seared them in a cast iron pan as hot as I could get it.
After about 45 seconds per side I took them out and cut in. The great thing about gentle cooking via Sous Vide means not waiting for it to rest. Hooray!
Then I put the protein on the plate and prepped the veggies and we were good to go!