{"id":14017,"date":"2014-03-03T17:47:02","date_gmt":"2014-03-03T22:47:02","guid":{"rendered":"http:\/\/www.scottedelman.com\/?p=14017"},"modified":"2014-03-03T17:47:02","modified_gmt":"2014-03-03T22:47:02","slug":"thank-you-sansaire-for-the-best-steak-ive-ever-cooked","status":"publish","type":"post","link":"https:\/\/www.scottedelman.com\/wordpress\/2014\/03\/03\/thank-you-sansaire-for-the-best-steak-ive-ever-cooked\/","title":{"rendered":"Thank you, Sansaire, for the best steak I’ve ever cooked"},"content":{"rendered":"

I’ve been getting a lot of use out of my Sansaire Immersion Circulator <\/a> since I received it … was it really only ten days ago?<\/p>\n

The first things I tried to sous vide were short ribs<\/a>, followed by eggs<\/a>. Saturday night, I moved on to skinless chicken breasts, which I vacuum sealed and dropped into a 140-degree Fahrenheit bath for 90 minutes, the time and temperature recommended by Sansaire<\/a>.<\/p>\n

Result?<\/p>\n

\"SousVideChicken\"<\/a><\/p>\n

Extremely juicy chicken, seen here surrounded by broccoli fried with pecans and raisins.<\/p>\n

It was slightly undercooked to my taste, however, which could have been either because these were huge<\/em> pieces of chicken, or because I’d sealed them two per bag, creating an even larger food mass to heat. I’m a sous vide newbie, with a lot to learn, so I’ll tinker with those numbers next time and see what I need to do to bring chicken closer to my ideal. <\/p>\n

For example—I’ve seen recommendations of “146 degrees for 1 to 2 hours<\/a>,” 140\u00b0 F “for at least 2 hours<\/a>,” even 140\u00b0 F for “for at least 1 hour 35 minutes and up to 10 hours<\/a>,” so there are obviously a lot of variables to play with. I’ll let you know what happens.<\/p>\n

Then, last night, I let two thick porterhouse steaks bathe at 130\u00b0 F for an hour, followed by a one-minute sear on each side, resulting in, no lie, the best steak I’ve ever cooked.<\/p>\n

\"SousVidePorterhouse\"<\/a><\/p>\n

The problem with a home-cooked steak (for me, anyway) is that there’s always the possibility of ruining a good piece of meat, some parts of it ending up over-done or under-done in order to get other parts just right, which can easily happen when you’re cooking a steak to 130\u00b0F in a 550\u00b0F skillet<\/a>. The consistency of sous vide cooking solves all that, and you end up with an entire steak cooked exactly<\/em> the way you want it.<\/p>\n

\"SousVidePorterhouseLeftovers\"<\/a><\/p>\n

The only issue in my house is getting the right sear at the end, because we have electric rather than gas burners, and so we can’t get a pan as hot as I’d like for that final step. But it still turned out to be mind-blowing. I can’t see a reason I’d cook a steak any other way again. <\/p>\n

And I look forward to summer when I can do that final sear over coals on the grill!<\/p>\n

Then, this morning, because my wife felt that her 65-degree Centigrade eggs were slightly too runny, I upped the temperature to 66 degrees, which resulted in this.<\/p>\n

\"66SousVideEgg\"<\/a><\/p>\n

The white was a little thicker, with the yolk remaining jam-like. David Shaw<\/a> tells me that instead of raising the temperature, I should instead keep the temperature to 65 degrees, but leave my wife’s egg in to bathe for longer than the suggested 45 minutes. I’ll give it a try.<\/p>\n

As you can see, my Sansaire is becoming indispensable.<\/p>\n

Next up: Double cut pork chops!<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve been getting a lot of use out of my Sansaire Immersion Circulator since I received it … was it really only ten days ago? The first things I tried to sous vide were short ribs, followed by eggs. Saturday night, I moved on to skinless chicken breasts, which I vacuum sealed and dropped into […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[49,480],"class_list":["post-14017","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-food","tag-sansaire"],"_links":{"self":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/14017","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/comments?post=14017"}],"version-history":[{"count":5,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/14017\/revisions"}],"predecessor-version":[{"id":14043,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/14017\/revisions\/14043"}],"wp:attachment":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/media?parent=14017"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/categories?post=14017"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/tags?post=14017"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}