Having tasted and read much on sous vide cooking, I was really interested to try out the cooking method at home. Visited Sia Huat main office and TOTT couple of times, I finally brought home the Sous Vide Supreme machine along with the Diva vacuum sealer last week.
First experiment with the new gadget was sous vide Tenderloin steak at 59 degree celsius for 6 hours and the sous vide egg at 64 degree celsius for an hour.
|Marinate the steak with sea salt, black pepper corn, rosemary, thyme and garlic|
|Vacuum seal the meat with the herbs and slow cook them in the Sous Vide Supreme. Temperature based on your preference for the degree of doneness: Rare - 49C, Medium rare - 56.5C, Medium - 60C, Medium Well - 65.5 C|
|After 6 hours in the sous vide supreme, sear the cooked meat on a very hot pan for 30-45 seconds each side to create the caramelized effect on the outer layer|
|I had tried 60 degree celsius for a medium doneness as shown here (but preferred the medium rare version at 56.5 C that I tried the next day without picture)|
|The sous vide egg experiment - My kids simply love this!|
I will be experimenting sous vide cooking a whole lot more in the next few weeks and months. Stay tuned!