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Your Sous Vide Steak and vacuumsealer 

If you like to get Started with SousVide cooking Please visit Http://www.whatissousvide.healthandfitnessjournals.com

 

 
 
Tags:  Sous Vide  Sous vide supreme  sous vide cooking  sous vide vacuum sealer 
Views:  339
Published:  January 13, 2012
 
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Slide 1: ==== ==== This could be very helpful when it comes to SousVide cooking Http://www.whatissousvide.healthandfitnessjournals.com ==== ==== Forget what you've heard about defrosting your meat before you cook it. With sous vide cooking, the meat you been thinking about all day can go straight from freezer to stovetop, with a little help from your vacuum sealer So you purchased a pack of prime rib from some wholesale shop last month and it's about time for you to break out that last slice and serve it up for dinner. Except you forgot to defrost it in the fridge last night and it's almost dinnertime already. With a little magic from your vacuum sealer and a pot, you can have your dinner ready in less than two hours. The first step is making sure the steak is vacuum sealed. If you are a far-sighted individual who had individually vacuum sealed each slabs of fine meat beforehand freezing, and you had seasoned them, you are way ahead of the game. If not, no problem, just unpack the meat, sprinkle on some salt and pepper or garlic powder, and then simply vacuum seal it in a nice little quart bag with the vacuum sealer. If you are more of a marinade person, you can do pretty much the same thing, but make sure it doesn't get in the area where you plan on sealing the bag. Remember, the larger the opening of the bag, the more likely it is for sauce to find its way into the area, making it harder for the heating element to seal the opening. Meanwhile, boil the water to 131°F. Once the water reaches that temperature, toss the steak in and let it boil (remaining at the same temperature) for approximately two hours. Once you're back from your jog, or trip to the hair salon, etc., take the meat out of the bag, pat it dry, then sear it on the grill to a blackness of your preference. And voila! Your meat is tender, juicy, and oh-soflavorful. This will work for steaks 1/2 to 2 inches thick. To see a kitchen vacuum sealer with the most advanced design, visit http://www.oliso.com. Article Source: http://EzineArticles.com/?expert=Olivia_Soto
Slide 2: ==== ==== This could be very helpful when it comes to SousVide cooking Http://www.whatissousvide.healthandfitnessjournals.com ==== ====

   
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