JoyfulC 132299 Report post Posted February 20, 2010 We cooked a steak tonight using the sous vide method -- it wasn't too bad! Perhaps a bit more done than I'd prefer (but I was expecting the opposite). Amazing consistency, though! We might prep all our steaks for the barby this way next summer. Anyone else here tried this technique? Thoughts? Safety advice? (We're thinking of trying ribs this way.) Quote Share this post Link to post Share on other sites
72Nova 116 Report post Posted February 20, 2010 (edited) How did you do it? Have you seen the sous vide machines that are appearing on the market? (http://www.wired.com/reviews/product/pr_sous_vide) Edited February 20, 2010 by 72Nova added URL to wired story Quote Share this post Link to post Share on other sites
72Nova 116 Report post Posted February 20, 2010 $450 US is not too bad for a machine, but I agree, a big pot and a thermometer is probably the best way to go to try out the method. Ribs -- can I come for dinner? :) Quote Share this post Link to post Share on other sites
JoyfulC 132299 Report post Posted February 21, 2010 I think before we buy a sous vide cooker, we'll invest in a high end digital thermometer with an alarm and immersion sensor. This may be the best thing we learned since brining! (... new to cooking... does it show? ;) ) Quote Share this post Link to post Share on other sites
