I had a couple people over for dinner last night
I had the sous vide chicken and steak prepped, along with the lovely reduced sauce sides filled with onions and shallots and garlic and mushrooms.
The steak was $7 a pound chuck steak that I had let sit in the sous vide for about 60 hours. It was then frozen and then reheated for about 6 hours sitting in the bath just under cooking temperature but higher than danger temperature. The chicken had been previously sous vide for about 4 hours and frozen and reheated in the same bath. Hot enough to keep basting in the butter and keep it safe but cool enough not to actually cook it.
When they showed up I was able to finish the chicken and steak in under 3 minutes and hand it to them and it was better than anything they ever had in a restaurant.
It would have been the exact same effort to feed 20 people.
And my cooking effort while they were there was almost nothing so I was able to talk.
They said they are picking up one of these machines. It was just too good.
The steak was $7 a pound chuck steak that I had let sit in the sous vide for about 60 hours. It was then frozen and then reheated for about 6 hours sitting in the bath just under cooking temperature but higher than danger temperature. The chicken had been previously sous vide for about 4 hours and frozen and reheated in the same bath. Hot enough to keep basting in the butter and keep it safe but cool enough not to actually cook it.
When they showed up I was able to finish the chicken and steak in under 3 minutes and hand it to them and it was better than anything they ever had in a restaurant.
It would have been the exact same effort to feed 20 people.
And my cooking effort while they were there was almost nothing so I was able to talk.
They said they are picking up one of these machines. It was just too good.
