Oi! Griff!
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Always wanted to say that! Anyway, following on from one of your recent posts, tomorrow I will be the owner of a cheap sous vide machine. I intend to experiment with steaks, roasts, chicken breasts, etc. The question for now is what do you recommend to start with? Something simple that will impress the wife!
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Always wanted to say that! Anyway, following on from one of your recent posts, tomorrow I will be the owner of a cheap sous vide machine. I intend to experiment with steaks, roasts, chicken breasts, etc. The question for now is what do you recommend to start with? Something simple that will impress the wife!
Go with steak: Rump is good - I think that's "Sirloin" over there?. Cheap cut that has good flavour but tends to be tough to chew. Thick steaks are better than thin, wide ones. Trim off the rubbish (Sous Vide isn't good to lumps of fat), and rub with salt, black pepper, and garlic before you bag it. You can add butter, but you don't need to. Preheat the sous vide to 56C / 133F and cook for 60 minutes. Remove the bag(s) and heat a pan to high, with a mix of butter and oil ("butter for flavour, oil for heat" and Gordon Ramsey says) and fry the steak for 30 seconds or each side to build a crust - this starts the Maillard Reaction which gives the outside is distinctive flavour. Put them in a warm place for the few minutes the rest will take! Pour out the oil from the pan, and deglaze it with brandy or whiskey. Add lots of ground pepper, and beef stock, and quickly reduce, add the meat juices form the bags, and then whisk in cream (in small batches to avoid curdling) to make a pepper sauce. Serve with fries and roasted tomatoes. Sounds like more work than it is, honest! The result should be steak that the brown on the outside, and pink all the way through - it should have loads of "I worked hard" steak flavour, with the tenderness of fillet (Filet Mignon over there?)
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony "Common sense is so rare these days, it should be classified as a super power" - Random T-shirt AntiTwitter: @DalekDave is now a follower!
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Go with steak: Rump is good - I think that's "Sirloin" over there?. Cheap cut that has good flavour but tends to be tough to chew. Thick steaks are better than thin, wide ones. Trim off the rubbish (Sous Vide isn't good to lumps of fat), and rub with salt, black pepper, and garlic before you bag it. You can add butter, but you don't need to. Preheat the sous vide to 56C / 133F and cook for 60 minutes. Remove the bag(s) and heat a pan to high, with a mix of butter and oil ("butter for flavour, oil for heat" and Gordon Ramsey says) and fry the steak for 30 seconds or each side to build a crust - this starts the Maillard Reaction which gives the outside is distinctive flavour. Put them in a warm place for the few minutes the rest will take! Pour out the oil from the pan, and deglaze it with brandy or whiskey. Add lots of ground pepper, and beef stock, and quickly reduce, add the meat juices form the bags, and then whisk in cream (in small batches to avoid curdling) to make a pepper sauce. Serve with fries and roasted tomatoes. Sounds like more work than it is, honest! The result should be steak that the brown on the outside, and pink all the way through - it should have loads of "I worked hard" steak flavour, with the tenderness of fillet (Filet Mignon over there?)
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony "Common sense is so rare these days, it should be classified as a super power" - Random T-shirt AntiTwitter: @DalekDave is now a follower!
@Chris-Maunder this looks like a case for a new article section. :laugh:
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@Chris-Maunder this looks like a case for a new article section. :laugh:
CookProject? :laugh:
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony "Common sense is so rare these days, it should be classified as a super power" - Random T-shirt AntiTwitter: @DalekDave is now a follower!
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@Chris-Maunder this looks like a case for a new article section. :laugh:
Do we really need an entire section dealing with raspberry pies? :-\
Freedom is the freedom to say that two plus two make four. If that is granted, all else follows. -- 6079 Smith W.
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Do we really need an entire section dealing with raspberry pies? :-\
Freedom is the freedom to say that two plus two make four. If that is granted, all else follows. -- 6079 Smith W.
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Go with steak: Rump is good - I think that's "Sirloin" over there?. Cheap cut that has good flavour but tends to be tough to chew. Thick steaks are better than thin, wide ones. Trim off the rubbish (Sous Vide isn't good to lumps of fat), and rub with salt, black pepper, and garlic before you bag it. You can add butter, but you don't need to. Preheat the sous vide to 56C / 133F and cook for 60 minutes. Remove the bag(s) and heat a pan to high, with a mix of butter and oil ("butter for flavour, oil for heat" and Gordon Ramsey says) and fry the steak for 30 seconds or each side to build a crust - this starts the Maillard Reaction which gives the outside is distinctive flavour. Put them in a warm place for the few minutes the rest will take! Pour out the oil from the pan, and deglaze it with brandy or whiskey. Add lots of ground pepper, and beef stock, and quickly reduce, add the meat juices form the bags, and then whisk in cream (in small batches to avoid curdling) to make a pepper sauce. Serve with fries and roasted tomatoes. Sounds like more work than it is, honest! The result should be steak that the brown on the outside, and pink all the way through - it should have loads of "I worked hard" steak flavour, with the tenderness of fillet (Filet Mignon over there?)
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony "Common sense is so rare these days, it should be classified as a super power" - Random T-shirt AntiTwitter: @DalekDave is now a follower!
Thanks! That sounds delicious. I'll give it a go. I think you got your steak terminology correct. It's been a long time since I moved across the pond but I do remember rump steak. It's also interesting that some cuts of meat are more popular in certain regions of the US than others. I moved from Texas to Idaho a few years ago and the selection at the local grocery store is noticeably different. For instance, tri tip roast is popular here (great for braising), but hard to find in Texas. Also, potatoes are insanely cheap! :-D
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@Chris-Maunder this looks like a case for a new article section. :laugh:
agreed. we need a
Cookingforum for sure. -
Go with steak: Rump is good - I think that's "Sirloin" over there?. Cheap cut that has good flavour but tends to be tough to chew. Thick steaks are better than thin, wide ones. Trim off the rubbish (Sous Vide isn't good to lumps of fat), and rub with salt, black pepper, and garlic before you bag it. You can add butter, but you don't need to. Preheat the sous vide to 56C / 133F and cook for 60 minutes. Remove the bag(s) and heat a pan to high, with a mix of butter and oil ("butter for flavour, oil for heat" and Gordon Ramsey says) and fry the steak for 30 seconds or each side to build a crust - this starts the Maillard Reaction which gives the outside is distinctive flavour. Put them in a warm place for the few minutes the rest will take! Pour out the oil from the pan, and deglaze it with brandy or whiskey. Add lots of ground pepper, and beef stock, and quickly reduce, add the meat juices form the bags, and then whisk in cream (in small batches to avoid curdling) to make a pepper sauce. Serve with fries and roasted tomatoes. Sounds like more work than it is, honest! The result should be steak that the brown on the outside, and pink all the way through - it should have loads of "I worked hard" steak flavour, with the tenderness of fillet (Filet Mignon over there?)
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony "Common sense is so rare these days, it should be classified as a super power" - Random T-shirt AntiTwitter: @DalekDave is now a follower!
That sounds so delicious. :thumbsup:
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Always wanted to say that! Anyway, following on from one of your recent posts, tomorrow I will be the owner of a cheap sous vide machine. I intend to experiment with steaks, roasts, chicken breasts, etc. The question for now is what do you recommend to start with? Something simple that will impress the wife!
Actually, if you want to impress the missus you need to do veggies as well. Do carrots as the first try, you can't fail on those. Take a pound of carrots and cut them into strips similar to French fries. (or use baby carrots) Add them to a bag together with two tablespoons of butter, one tablespoon of sugar and half a teaspoon of salt, and vacuum seal it. Sous vide for an hour at 183F or 84C. This bag can now be used immediately or stored in a fridge for at least up to a fortnight, It's been properly pasteurized. Just before serving, make sure the bag is warm enough so the butter is properly liquid. Pour the liquid content into a small frying pan, and heat until all the liquid has evaporated and the sugar caramelizes, Add the carrots and stir for another couple of minutes. Serve.
Wrong is evil and must be defeated. - Jeff Ello Never stop dreaming - Freddie Kruger
