Originally Posted by powerplantop
TSteak and asparagus. This I was very happy with this. Cooked the asparagus at 185 for 4 minutes then quickly dropped the temp and held it while cooking the steak at 133 for 1 hour.
Steak and Asparagus cooked Sous Vide
, on Flickr
That was a good idea, doing the asparagus at 185F then dropping the temp for the steak. I sometimes eat raw asparagus (snacking while I'm cooking) so I know that asparagus really doesn't need much cooking (more so for the root end, but the tips taste great raw with a dip).
I'm boiling my carrots a bit before a quick saute then planning on pulling the steak out of the SV, sear it in a cast iron grilling pan then serve.
Testing my technique before GF comes over tomorrow, don't want to have a technique failure while entertaining. The veggies seem done now, after a boil, using a combination of SV on the steak and vacuum seal and boil on the vegetables. I have a feeling of being really on the trend line using these (until recently) unusual cooking techniques. The vac bags have been around for perhaps a couple decades as a retail package but the SV has only recently entered the amateur chef home cooking area.
I am enthusiastic about cooking my tri-tip roast. I haven't even researched the cooking instructions for roasts yet. Perhaps this is one of those SV recipes I imagined takes overnight or early morning start?
Two years ago I knew I wanted SV and that I would like it, but in retrospect I knew little about the technique. I'm glad it worked out well for me. This appliance may become one of my most valuable cooking devices!