Tips to Save Steak with the Sous Vide Method

Not feel the weekend will come again. At the end of the month like this why don't you try cooking the steak with the Sous Vide method (Read: suviid)? Guaranteed end of your month will be as beautiful as after payday.

Sous Vide is the name of a cooking technique that utilizes temperature control with a precision water medium, which is 60º Celsius. The name Sous Vide itself comes from French, which means under vacuum , because with this method food is placed in an airtight container and then placed in water for a long time, which is 1 to 72 hours.

THE AIM IS TO MAKE FOOD COOKED PERFECTLY AND UNIFORMLY, WITHOUT MAKING THE INSIDE OVER-COOKED ( OVER COOK ) AND MAINTAINING MOISTURE.

Basically, the Sous Vide cooking method is cooked, but to be served it needs to be finished first, such as, frying or baking for a while so that the texture of the outside is brownish and tastes better.

Well, cooking with the Sous Vide method can be done in an economical way without special tools and plastic tablets. Simply prepare a zip lock bag and cool box , you can do it at home.

Follow the steps below:

1. Smear the meat with salt, black pepper, and thyme / rosemary . Put the meat in an airtight zipper lock bag . Put also garlic and a little olive oil into it.

2. Cook the hot water and pour enough into the cooler of drinks ( cool box ) . Measure the temperature, search until about 62º c. The temperature is somewhat elevated from the desired temperature: 60º c because it will drop. If the temperature is too high, add cold water until the temperature is stable.

3. Then put the zipper lock bag into the cooler which already contains hot water. Keep in mind that the ziper lock bag must be completely in a vacuum. Because just a little air will make the meat not cook properly.

4. Leave the zipper lock bag containing the meat for 40 minutes (The thicker the meat, the longer it must cook, which can be up to 1 or 2 hours). Keep the water temperature stable at 60º c. If the temperature drops, you can immediately add hot water again.

5. After 40 minutes open the zipper lock bag and remove the meat. At this stage the meat is fully cooked to the inside.

6. Finishing : Heat a frying pan until smoky, put olive oil or butter . Then cook the meat for about 1-2 minutes, but don't go back and forth too often. Just one time is reversed, because the more often flipped through the meat will cook faster. The purpose of this finishing stage is to only look for a slightly textured and brownish surface of the meat.

7. Steak is ready to be served

Also check out other articles: BENEFITS OF CONSUMING SPICY FOOD