For all of you negative people out there who hate emergency preparedness post (I'm talking to Melissa and Laura specifically), here is something else.
Jake Spurlock and I have been experimenting with sous vide cooking this year. We made a temperature controller box based on a design from Make magazine. We have made a number of things from eggs to steak to fish to chicken. One of my favorites was a mahi mahi with a delicious buttery mango sauce. I take pictures occasionally but I have always wanted to do a better job taking pictures. Here are some details on a chuck roast that I cooked for 2 days.
First, we season the meat by coating it with delicious ingredients from my inlaws cupboard including Montreal steak seasoning, garlic salt, and cracked black peppercorns.
Next, I put it in the sous vide bags from ziploc. They are really cool vacuum bags where you pump out the air with a little vacuum pump. The whole kit with bags and a pump only costs a few bucks.
With the bag all set, we now place it in the sous vide bath. We hit a debate about whether to go medium-rare (55C) or medium(60C) so we split the difference and set the controller to 57.5C. The temperature controller we made is in the right of the picture. It is really flexible because you just plug in whatever heat source you are interested in and then you control it.
Here is the meat after cooking it for about 35 hours. There is juicy goodness coming out of it. We probably should have gone for the medium rare temperature so that more of the juice would stay in the meat.
We then took the meat out to a super hot grill and pan seared the outside.
This is the finished product. So delicious.
Here is the cross section of the deliciousness. The pan searing wasn't too important for this one. All those yummy spices were really infused into the meat.
Those pieces of meat disappeared pretty quickly.
Next, I put it in the sous vide bags from ziploc. They are really cool vacuum bags where you pump out the air with a little vacuum pump. The whole kit with bags and a pump only costs a few bucks.
With the bag all set, we now place it in the sous vide bath. We hit a debate about whether to go medium-rare (55C) or medium(60C) so we split the difference and set the controller to 57.5C. The temperature controller we made is in the right of the picture. It is really flexible because you just plug in whatever heat source you are interested in and then you control it.
In fact, it is so flexible that we needed to use the slow cooker for something else so we switched to a hotplate and a metal pot halfway through cooking the meat.
Here is the meat after cooking it for about 35 hours. There is juicy goodness coming out of it. We probably should have gone for the medium rare temperature so that more of the juice would stay in the meat.
We then took the meat out to a super hot grill and pan seared the outside.
This is the finished product. So delicious.
Here is the cross section of the deliciousness. The pan searing wasn't too important for this one. All those yummy spices were really infused into the meat.
YUM. I seriously need more of this. I've been thinking about it every single day since!
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