Sous vide New York steak
Using a relatively inexpensive but extremely precise immersion circulator, we used the sous vide technique to make the perfect steaks. The recipe is simple: Steaks of your choice Seasoned to yo...
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I built my own Sous Vide controller for $40 to use with a crockpot. It is wonderful.
I use mine camping often. I prep the steaks or 2-3" thick pork chops or chicken breasts in the vacuum bag before leaving. Turn the crock pot on about 2:00. Throw the meat in around 3:30-4:00 then you can eat anytime you want 6:00 to 8:00. Doesn't matter you cant over cook them. Tough cuts of steak like round or sirloin you just leave them in at 130 for 5 hours and they are as tender as filet. Perfect medium.
How easy is it to cook a 2" thick pork chop on the grill and get it perfectly cooked through?
You will never have a tastier,juicier chicken breast.
I like it for big groups as I can Sous Vide 10 chicken breasts, have them ready and finish them whenever everybody is ready.
I have done Ribs for 36 hours. Best I ever made.
I usually brown on a cast iron pan with EVOO and butter. Ribs were finished on a hot grill.
I use mine camping often. I prep the steaks or 2-3" thick pork chops or chicken breasts in the vacuum bag before leaving. Turn the crock pot on about 2:00. Throw the meat in around 3:30-4:00 then you can eat anytime you want 6:00 to 8:00. Doesn't matter you cant over cook them. Tough cuts of steak like round or sirloin you just leave them in at 130 for 5 hours and they are as tender as filet. Perfect medium.
How easy is it to cook a 2" thick pork chop on the grill and get it perfectly cooked through?
You will never have a tastier,juicier chicken breast.
I like it for big groups as I can Sous Vide 10 chicken breasts, have them ready and finish them whenever everybody is ready.
I have done Ribs for 36 hours. Best I ever made.
I usually brown on a cast iron pan with EVOO and butter. Ribs were finished on a hot grill.
