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Old 02-10-2011, 03:51 AM   #1
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Pictures from my first Sous Vide Supreme meal!

Okay, guys- here you go! Pics from my first meal out of the Sous Vide Supreme...a couple of nice sirloins! I set the SVS for 131 degrees F, a nice rarish medium-rare. I set the timer for about an hour and a half and walked away.

Here's the package of steaks right out of the bath:



Here's a picture of of inside:



I browned the first one up with my Iwatani torch. Wheee!




The second I seared in a screaming hot pan...




Check out the perfect edge-to-edge doneness! You just can't do that on the broiler, grill or in the oven...



To be continued...


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Old 02-10-2011, 03:53 AM   #2
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The steak plated up.



...And topped with baby portobello mushrooms, sauteed in bacon fat and deglazed with stock from the vac pouch and some wine.



Lastly, the Sous Vide Supreme prepares for some soft boiled eggs...




Next time!
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Old 02-10-2011, 06:54 AM   #3
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I have been wanting one of those. The problem is I am not home enough to justify it.
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Old 02-10-2011, 07:15 AM   #4
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Very nice & FANTASTIC pix!!!

Great info. Thanks for post'n!
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Old 02-10-2011, 07:52 AM   #5
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...well, I never. And what a fabulous result! Looks tender, juicy, evenly cooked to perfection!
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Old 02-10-2011, 09:00 AM   #6
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Nice...

Were the steaks everything you hoped they would be with the machine?


And you didn't use that knife on that plate to cut the steak did ya?
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Old 02-10-2011, 09:04 AM   #7
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Quote:
Originally Posted by FrankZ View Post
Nice...

Were the steaks everything you hoped they would be with the machine?

And you didn't use that knife on that plate to cut the steak did ya?
The steak was incredible.

And no, the knife is just laying there, trying to help me look cool...
Did it help?
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Old 02-10-2011, 11:09 AM   #8
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The steak looks awesome! Just how I like them.

Would you say there are any significant differences between a pan seared steak vs. what you had here? How about the torch vs. the hot pan.
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Old 02-10-2011, 11:20 AM   #9
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Originally Posted by Rob Babcock View Post
The steak was incredible.

And no, the knife is just laying there, trying to help me look cool...
Did it help?

It helps... :
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Old 02-10-2011, 11:26 AM   #10
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Looks excellent!

I'm actually in the process of designing an immersion circulator for Sous Vide in a lab at the University I attend. That edge to edge pink/red is certainly unobtainable without this process - flawless!

The process I want to try is taking the meat and chilling it after the Sous Vide process, and then searing it on a VERY hot charcoal grill to capture some of that BBQ flavor. Do them all in advance in the circulator, and when people come over steak is on and off the grill in 30-60 seconds. Perfect doneness plus that charcoal grilled flavor.

I assume you have "Under Pressure" by Thomas Keller?

Looks amazing man!
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