|Inside shot. Perfect medium rare all the way through. The meat was like butter. Served with some homemade ciabatta.|
Typically it's done in these expensive machines that circulate the water and maintain it at precise temperatures. They go for about $1000, but you can get a small home version for about $299.
Not wanting to drop so much money on a device I won't be using often, I discovered on Serious Eats a hack, if you will, to cook items sous-vide, without spending lots of money. They suggest using a large beer cooler to help maintain your desired temperature in order to cook your food of choice.
I thought it would be easier for me to just use a large pot of water on a stove and a thermometer and just adjust the heat from time to time.
For my first experiment, I decided to sous-vide an already vacuumed packed Rack of Lamb by Trader Joe's. It was already seasoned!
|Preseasoned frenched rack of lamb in 140 degree water bath for 3 hours for medium rare.|
|How it looked taken out of the vaccumed sealed bag.|
|It was looking kinds sad, so I seared it up on the stove a bit.|
I may play around with this technique for smaller items. I hear sous-vide works wonderful for eggs and they take a shorter time to do.