So I did like I always do, I wrote a menu using new techniques or food or recipes that I don't know and now have to figure out. It forces me to learn-- sounds dumb but it works for me.
Although I tried something different this time I actually tried to cook something before it was needed and had to be perfect.
The Experiment-- 130 grams Rib Eye Steak and 1 clove of roasted garlic cryovaced and cooked sous vide for 10 hrs at 54' C.
I seared the meat in a hot pan with a little 10% olive oil blend.
I've been reading about sous vide cooking on every blog I can find and books that I can't afford for over a year now and today I got my first taste---
Wow. The meat was a perfect medium-rare, tender as it gets.
All this did is really get my juices going. I can't wait to get i to work tomorrow and try lamb, pork, different cuts of beef. This is going to be interesting.
