Thanks so much for this, I had no idea of poor mans sous vide. I'm going to try this tomorrow. @ those who think its rare: that's often the impression with sous vide because you're not used to seeing perfect color edge-to-edge, but that is precision of water cooking. Mine will have red wine redux pan sauce or Bernaise sauce.
Yeah, I gotta call fail on putting flour gravy on that beautiful steak. Saute mushrooms in butter with a sprig of thyme, pour that juice in and reduce, then finish with more butter.
ahh! gravy on a steak?? I eat em with a little bit of salt only! lol. Sometimes butter with salt, and pepper in the bag.Try a few chunks of ice to keep the temp down if it gets too high. Keep it up! this is a great way to cook, we all need more input.
@imzardoz I don't usually put gravy on, but i had all that extra juice... now when i have juice like that, i use it for chinese mixed vegetables or other purposes, but that steak sure came out so good. since then i got a $3 used dazey fryer that actually works nicely for sous vide when you simply turn the knob to the right spots. I might have to, though, splurge for a PID controller once and for all.
A good quality ice box (beer cooler) will only lose a few degrees over the course of a couple of hours and has totally replaced the stove-top/slow-cooker methods for me.
Plenty of water, a couple of stirs and temperature checks do the trick nicely, and no worries about bottom of the pan/meat interaction.
Steak looks fantastic, sous vide(ish) has converted me from a rare to a perfect 135f steak eater!
Thanks so much for this, I had no idea of poor mans sous vide. I'm going to try this tomorrow. @ those who think its rare: that's often the impression with sous vide because you're not used to seeing perfect color edge-to-edge, but that is precision of water cooking. Mine will have red wine redux pan sauce or Bernaise sauce.
bishlabadoo 2 months ago
show tits
myaclick 3 months ago 2
Yeah, I gotta call fail on putting flour gravy on that beautiful steak. Saute mushrooms in butter with a sprig of thyme, pour that juice in and reduce, then finish with more butter.
massimino222 3 months ago
this is raw, the cow is fucking walking <===gorden ramsy
allanjianghaoyuan 3 months ago
wow great video! What a great way to cook on a sunny day too.
breezeaire 3 months ago
Thank you chef Dave,
for making me realize that food fetishes aren't a myth.
MrDev1605 4 months ago
ahh! gravy on a steak?? I eat em with a little bit of salt only! lol. Sometimes butter with salt, and pepper in the bag.Try a few chunks of ice to keep the temp down if it gets too high. Keep it up! this is a great way to cook, we all need more input.
imzardoz 6 months ago
@imzardoz I don't usually put gravy on, but i had all that extra juice... now when i have juice like that, i use it for chinese mixed vegetables or other purposes, but that steak sure came out so good. since then i got a $3 used dazey fryer that actually works nicely for sous vide when you simply turn the knob to the right spots. I might have to, though, splurge for a PID controller once and for all.
iamafractal 6 months ago
Love it!! Am I coming over for dinner?
Daaaave?
Bacteria33 6 months ago
@Bacteria33 probably
iamafractal 6 months ago
(THUMBS UP)!!!
loves2sing1985 9 months ago
you seriously sucked out the air with a straw? that's a pretty good job, it was tightly packed.
reedux 11 months ago
A good quality ice box (beer cooler) will only lose a few degrees over the course of a couple of hours and has totally replaced the stove-top/slow-cooker methods for me.
Plenty of water, a couple of stirs and temperature checks do the trick nicely, and no worries about bottom of the pan/meat interaction.
Steak looks fantastic, sous vide(ish) has converted me from a rare to a perfect 135f steak eater!
tombac99 11 months ago