Sous vide pronounced soo veed is a cooking technique where vacuum sealed food is immersed in a water bath and cooked at a precise consistent temperature.
Sous vide water bath steak.
The steak on the left was cooked sous vide then seared using a blowtorch.
Attach the sansaire to the container of your choice and preheat the sous vide bath to 52 c 126 f for a rare medium rare see below for doneness preference.
Ever wonder how you can get that steakhouse perfect result at home.
You will not achieve the exact same sear.
The water bath technique takes all of the risk guesswork and stress out of the dinner preparation equation.
A sous vide steak will take an hour or more though with sous vide cooking this time is almost 100 hands off.
H h food editor kristen eppich shows lynda how with a new sous vide immersion circulator.
The steak on the right was cooked on a cast iron skillet.
Cooking steaks sous vide is a game changer.
This method creates an even internal temperature and keeps in food s natural juices.