We’ve all had cooking disasters at one time or another where we overcook a steak or fish. The reason these disasters occur is because most cooking is function of timing. Imagine a way to bring good to its perfect doneness and holding it there nearly indefinitely and never be at the mercy of later dinner guests or cooking distractions. Until recently, water bath cooking also known as sous vide was a professional chef’s secret to the perfect steak.
Many new home cooks may not be familiar with sous vide. Sous Vide is a cooking method that uses precise temperature control to achieve perfect, repeatable results that can’t be replicated with any other cooking method. Foods are cooked evenly to the exact doneness of your liking. One thing I particularly love about this cooking method is how easy it is and how little prep time and cleaning is involved.
How it works is you select a large container, add your Sansaire sous vide machine and clamp it to the side of the container. Add water up to the level above the minimum fill line and below the maximum fill line. Plug in the Sanaire, turn it on and turn the silver temperature ring to your target temperature. Seal your food in a large zip-top bag, submerge it in the water bath and set a timer while you relax or prepare the house for guests.
My dad has always been ahead of the times when it comes to home cooking. He has been talking about sous vide for YEARS. Everytime I visit him, you can always be sure he will make the PERFECT steak or salmon for me. I thought this was simply a “dad thing” but now I know why he raved so much about this after trying it myself. I’m seriously hooked.
Here are two fall recipes I will be sharing on CBS, Your Carolina and that you can make this weekend!
Steak, Butternut Squash and Asparagus Fall Dinner
*Each ingredient must be prepared on its own since they require different temperatures and cooking times.
1 medium rare steak seasoned with salt, pepper and thyme: 129.2F/54 C, 1 hour
5-6 asparagus spears seasoned with salt and pepper and drizzled with olive oil: 176F/80C, 15 minutes
Butternut squash cubed, seasoned with sage and drizzled with olive oil: 180F/82C, 45 minutes
* All ingredients except cheese added to one pouch and submerged in the water bath. Cheese added at the end.
1 cup risotto
1 tsp olive oil
1/2 cup cubed butternut squash
3 cups vegetable broth
Salt and pepper to taste
1/4 cup grated Parmigiano-Reggiano cheese
183 F/83 C, 45 minutes
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