Sous Vide Sunday

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Matt Redmond and I will be bringing our sous vide machines to the Makerspace today. You can bring your own steak and a plastic Ziplock that will fit it so you can try this out for yourself.

My (David’s) machine will be there until late tonight, so come on your own schedule, but leave at least 2 hours for the meat to fully slow cook. One machine will be set to a water bath temperature needed for medium rare and the other will be set for medium. After the first steak run, I’ll be cooking poached eggs at their necessary temperature for an hour, then switching back to steak temperature.

We haven’t figured out how to sear it yet there, since we don’t have a grill that reaches high temperatures, so you assume the risk that you’ll get great-tasting grey meat.

I’d have posted this on the schedule, but you can only submit an event 48 hours in advance.

I’ll be showing up around 5:00 p.m.

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Will this work?
griddle

Don’t know. Looks similar to my George Foreman, which I’ll be bringing anyway.

In my experience you can get a properly cooked steak in less than an hour (~45min), but I generally do tenderloin, which doesn’t have a lot of fat to render. Plan on at least an hour for strip steaks, porterhouse or ribeye.

I’ll probably bring some expedient Bearnaise.

Great name for a punk band.

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This was just dropped by:

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That’s awesome!

Yummy! Feel the burn :wink:

I’m on my way (5:10) but need to make a quick stop. Be there before 6. If anyone wants a medium steak they can start in the medium rare pot and transfer once in there.

Well, our first Sous Vide Sunday test was a success. Good time had by all.

Matt and I brought our Anova circulators and we prepared steaks and hamburgers in both medium and medium rare, as well as broccoli, baked potatoes (thanks Stan!), fruit salad (thanks Kris!), and other assorted goodies. And a special thank you goes out to PR Andrew (a.k.a. Barney) who unexpectedly brought beans, salad, chicken for the salad, candies, dressings, bacon bits, burgers, and other things I can’t remember at the moment.

And, of course, we owe a special thank you to Christy Cooper, who lent us her cooking blowtorch for searing the meat.

We never got around to cooking the 9 eggs I brought. We were all too full. Oh well. Next time.

p.s.: and a thanks to Mr. Wan, who sacrificed his dinner for the feeding of others (me) as steak began to run short.

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Thank you again David and Matt. The food was delicious!

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