Since John was kind enough to both teach me abou sous-vide and lend me some of the equipment necessary to do the cooking, I wanted to pass my experience along in kind.
What is sous-vide?
- placing products into impervious plastic bags
- putting those bags under vacuum
- heat sealing those bags
- releasing the vacuum
- further manipulating, processing, or storing
For our purposes, we had Stew the butcher vacuum seal five NY Strip steaks. I placed them in a water bath and set a water circulator to 128 degrees, then let them "cook" in the water bath for 4 hours. If I were to make the steaks again, I would have made the bath 130 degrees, so learn from my soue-vide mistakes.