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For about a month now, I've been sous vide-ing meat. It apparently a french word, I think it literally means "under vacuum." You can look it up to get more details, but basically, you need a sous vide machine, which maintains a steady temperature, you need a plastic bag you put the meat in and expel all the air, (either by hand or by a Food Saver vacuum machine). You put water in a pot, clamp the machine to the pot, set the final temperature you want, and the time you want to cook it. The longer, the better....I did a flank steak at 135 degrees for 8 hours. The water temperature cannot excel your setting, which should be the final internal temp of the meat...135 gives a med rare. Once it's done, you take it out of the bag and sear it with a cast iron pan to cause a crust. Excellent.
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