A cooking technique that is talked about a lot now is cooking sous vide. What the heck is that?? Simply stated, sous vide is a cooking process. What makes this process so exciting is that one could cook, for example, a tri-tip roast in the morning and have it basically ready to finish off when you get home from work. Sous vide cooking actually started in the 1970s but is becoming more popular because the equipment is now available at a reasonable price.
Sous vide cooking is a process of sealing and cooking food in an airtight container. Bags are used that are specially made for sous vide and vacuum sealing. Zip-lock bags can also be used. The perfect benefit of using sous vide is knowing what you are cooking can’t be overcooked. It is truly a piece of equipment you can “set it and forget it”!
The other day I was thinking about what to have for dinner that night. I was in the mood for a tri-tip. So I took one out of the freezer that was in a vacuum bag. Of course, knowing I had one of those newfangled sous vide machines, I knew I could enjoy a perfectly cooked tri-tip when I got home at night without any concerns that it would be overcooked. The great thing about using sous vide is that I don’t have to defrost the steak; all I have to do is take the vacuumed steak and put it into a pot of water that you can set for whatever temperature you like your steak. I set mine to 132° and cooked it for 6 hours for a perfectly cooked tender medium-rare.
We aren’t done yet! The steak comes out of the vacuumed bag looking pretty grey. Not to worry!! Now is the time to season your steak well and stick it on the grill until you get a nice char on it.
Next time you go to one of the big warehouse stores to buy your steaks, vacuum those extra steaks, and season them with your favorite seasoning before you vacuum seal them. Add a little thyme or rosemary, or even your favorite marinade. Using your new sous vide, you will be known as the Steak Master in your household producing a steak better than any restaurant out there!!
Check here for my tri-tip recipe that I seared on the grill and served with a nice chimichurri sauce. It turned out awesome. So don’t fear technology! Sous vide machines are fairly inexpensive and start at less than $100. Have fun!!
As always, thank you for Spending Time in My Kitchen!
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