Experiment on Sous-Vide cooking

First Experiment on Sous-Vide cooking

Remark – Cooking Steak without Sous-Vide equipment

The experiment was carried out with following equipment in lieu:

  • Multi Function Electric Cooker  multi_function_cooker_transparent
  • Bi Metal Thermo Stem Thermometer   Bi_Metal_Thermo_Stem_Thermometer_transparent
  • Self-seal Plastic Bag (Zigloc Bag)                    self_seal_bag

 

Cooking Steps:

Rump steak about 1″ thick

1)  Steak preparation
– Absorb surface moisture on the steak with paper towel
– Coat both sides with sea-salt and black pepper
2) Vaccum creation – using water displacement method  readmore_02_tparent60_twinkles

3)  Sous-Vide cooking
– Switch on the cooker and maintain water temperature 135°F ~ 140 °F (medium-rare)
– Put the sealed ziploc bag in the cooker and cook the steak for 45 min
– Maintain water temperature by adding ice cubes and switching on/off the current alternatively
4)  After Sous-Vide cooking pan-sear the steak to brown both sides.   readmore_02_tparent60_twinkles

Cooking Parameter:

Temperature:
For rare:                   129 °F / 54 °C
For medium-rare:     135 °F / 57 °C
For medium:            140 °F / 60 °C
For medium-well:     147 °F / 64 °C
For well-done:          158 °F / 70 °C
Leather:                   Just boil your steak.

Time:
For a 0.5 in / 1.25 cm steak       about 15 minutes.
For a 1 in / 2.5 cm steak            about 40 minutes
For a 1.5 in / 3.8 cm steak         about 90 minutes.
For a 2 in / 5 cm thick steak       about 2 hours.

Photos:

1)
electric_coker_n_thermo_01
Electric cooker mounted with thermometer

2)
steak_in_cooker_01
Zigloc bag in cooker

3)
timer
Timer

4)
before_browning
Before browning

5)
after_pan_searing
After pan-sealed

6)
serving_02
Serving with pickled ginger slices, pickled carrot julienne and broccoli

Sauce

  • Steak juice                     about 2 tsp
  • Goat cheese                  2 tsp
  • Pesto                             1 tbsp   click_here_green_transparent10
  • Worcestershire Sauce   1 tsp
  • Aceto Balsamico            1 tsp
  • Sugar                             1 tsp
  • (mixed all, excluding “Aceto Balsamico” in low heat)

worcestershire_sauce
Worcestershire Sauce

colavita-balsamic-igp_transparent
Colavita Aceto Balsamico di Modena

 

Summaryclick_here_for_details_transparent60

 

 

 

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