Why Sous Vide should be on your Shopping List. It is the culinary innovation that has everyone in the food world talking. Find out why your food will never taste better.
If you have ever overcooked a steak or dealt with dry chicken breasts, then I have some great news for you. No more overdone pork chops or stringy pot roasts. You can now get juicy, tender, absolutely perfect “even doneness” all the way through your proteins! I can even cook my frozen steak for several hours and have it come out a perfect medium rare (how I like it) every single time. This gives me tons of time to prepare the other components of the meal, like my Green Beans with Bacon and scrumptious Blackberry Cobbler! Finally, the most flavorful food with less time in the kitchen! I was so excited to cook meat, fish, fruit, eggs and vegetables to perfection while I walk away from it, just like a slow cooker, but way better! I just had to share this with you (and no, I am not getting paid to write this article).
I first found out about Sous Vide cooking from the Food Network because all the great chefs were using it. I actually wanted to purchase it for my son because I knew he didn’t have the time to fuss with cooking while he was first working right out of college. He kept complaining about the dry chicken breast that he was eating. So, I looked into the Sous Vide cooking method and knew this was made for him.
He already had a large pot and Ziploc bags, so I only needed to buy the Sansaire Sous Vide Immersion Circulator and he was good to go. Sous Vide is a cooking method that uses immersion in hot water to cook food over long periods, low and slow, resulting in some of the most succulent and tender meat you’ve ever tasted, and an easy, hands-off cooking process that anyone can do. It’s surprisingly easy, and the results speak for themselves. And since there is no risk of overcooking, it can sit in the water bath long after it is done.
When the food is finished cooking, you take the meat out, give it a quick sear to crisp and brown the skin, and you are ready to plate the most wonderfully delicious meat that’s cooked to perfection.
After tasting one steak done this way, I will never go back to cooking it any other way. I also never order steak in restaurants anymore, because this method tastes better than any steakhouse I have ever had. Also, chicken is juicy, moist, absolutely succulent, no more dry meat!
“Sous-vide cooking takes all of the guesswork out of the process, delivering steaks that are cooked to precisely the temperature you like each and every time. Not only that, but because sous-vide is such a gentle cooking process, you’ll be able to achieve results that are more evenly cooked from edge to edge than even the best steakhouses in the world. That’s right: Sous-vide cooking allows you to cook better than the best steakhouse.” Serious Eats wrote up a great in depth article you can finish reading here.
So, I really encourage you to get a Sansaire Sous Vide Immersion Circulator for your kitchen. It makes the perfect holiday gift, and I know you will love the results!
- 1 or 2 (8- to 12-ounce) boneless tenderloin, ribeye, or strip steak
- Kosher salt and freshly ground black pepper
- 1 teaspoon extra virgin olive oil
- 1 teaspoon butter
- Set the Sansaire Sous Vide Immersion Circulator to 131° for medium rare.
- Season the steak or steaks with salt and pepper. Place each in a separate ziplock-style freezer bag or vacuum seal bag. Seal the bag getting all the air out using the water immersion technique or a vacuum sealer on the dry setting.
- Place the bag or bags in the water bath and set timer for 2 hours.
- When done, remove the bag from the water bath. Remove the steak from the bag and pat very dry with paper towels.
- Heat the oil and butter in a cast iron skillet over high heat. When the oil is shimmering, add the steak and sear until well browned, about 30 seconds per side. Remove to a plate and rest for 5 minutes.
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