Yes, you saw right, 72 hours. Three days to make one dish. My Sous Vide culinary adventure continues and I'm starting to wonder if I can somehow find a way to make a living out of this. No, I don't want to start a restaurant.
Ingredients? ONLY SALT AND PEPPER! HALLELUJAH!
So here's the venture in photos.
Ben's Food is the place to go for affordable cuts perfect for such experiments.
Vacuum-seal after trimming excess fats.
Pre-heat Sous Vide Supreme to 55 degrees C (130F) for medium-rare or 60C (140F) for medium. Results guaranteed with a sous-vide since over-cooking is impossible with a set temperature.
Plonk them into the SV for 72 hours. You can do it in one day at 80C, two days at 72C, etc... longer time, lower temperature...you get the drift.
When ready to serve, heat up a pan till it's very hot. Remove meat from pouch. Mine came with a bonus - see these red gelatins I've placed on top of the meat for you to see? Psst...the flavours are all in the gelatin - don't throw them away!
Generously season with salt and pepper (put more than you think) and sear both sides until it's mahogany brown. Mine took about 3 minutes. I saw all that beautiful jus left behind and made an impromptu decision to make a sauce with chicken stock. This step definitely added to the overall palate sensation.
Sous Vide is 'da bomb!
And heere's what I made out of the second batch - Beef Cheek Salad on a Lemongrass Skewer. Thai food with French cooking technique. Kids loved it and said, Thanks, mom, for the duck!