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Published on Jan 26, 2010
Dario Schicke, Chef/Owner of Dario's Brasserie [Omaha, NE], walks us through cooking beef tenderloin sous vide, while helping us test out the SousVide Supreme. Unfortunately we didn't have time to see or taste the results. We can say from experience both at Dario's and at home, the results were probably pretty amazing. The tenderloins were cooked for 45 minutes at 60 degrees C. Half the batch was put in a lexan with an immersion circulator the other half was put into the SousVide Supreme. All to pair with Dario's famous pomme frites. Thank you to Dario's for helping us make this video. To find out more, including Dario's thoughts on the SousVide Supreme, please visit us at http://www.gastronomicfightclub.com/b...