Steak Sous Vide or “How Boil in the Bag is changing my life.”
Let’s agree on something. This Sous Vide thing is pretty upscale. It delivers accurately, perfectly and deliciously cooked food every time. The soft texture of a piece of fresh fish cooked at 50º C for 30 minutes is sublime. The meaty taste and consistent ‘doneness’ of a nice steak given 53º C for between 1 and 2 hours will not be experienced by everyone. I have now, unwittingly become part of a distinguished, elite echelon of international gourmets.
Side note on echelons and gourmets: For those of you not in the know, echelons are always elite and gourmets always international. That’s just how it is.