Blackstrap Sous Vide

TX300mag

TX300mag

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I seasoned with fresh cracked sea salt and pepper, thyme, and fresh rosemary. Added a pat of unsalted butter to each and vacuum sealed.
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129 degrees for one hour (pressed for time tonight after being on the road for two days).
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Quickly seared in cast-iron skillet with butter.
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Med-rare all the way through. Served with bacon-wrapped asparagus and twice-baked cheesy mashed cauliflower.

I've got three more steaks going on tonight. Going to let them run about 127 overnight to see how well it breaks town and how tender they will get.


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I've never tried steak cooked that way, but it sure sounds interesting. One of these days...

Nice job on the side dishes!

I am always telling my wife and kids "most people don't get to eat food like this!"
 
Thanks, Crosshairy. She's a good cook and really focuses on healthy foods for me since I have to be careful what I eat. Fortunately, all six of our kids so far will eat whatever we put in front of them, so it makes it easier-maybe a lot like your crew.

11 hours at 127. I didn't sear since I only wanted to sample, but the flavors mingled better and it was noticeably more tender. I think my preference is the slower cook with this method. Next I'm going to dial it down a little more to 125. It's fun learning this.

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Very interesting way of cooking. Had no knowledge of this method before reading your post. Hope you keep us updated on your "cooks". I already put one of the Nova units on my Amazon wish list.
After googling the process and reading it there are some comments saying animal proteins should not be cooked over 4 hours. Anxiously waiting to hear about your long cook times.
 
RandyinTN":sgei3sod said:
Very interesting way of cooking. Had no knowledge of this method before reading your post. Hope you keep us updated on your "cooks". I already put one of the Nova units on my Amazon wish list.
After googling the process and reading it there are some comments saying animal proteins should not be cooked over 4 hours. Anxiously waiting to hear about your long cook times.
Click to expand...

a lot of fine restaurants are using this method. dont know about the comments but cuts like roasts are often done for a couple of days.
 
I just googled
Souls Vide. I had not heard of that. Looks intriguing.


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