I have been curious about sous vide cooking for a number of years and have been patiently watching prices fall each year. I finally dropped some money on a new product (pre-ordered Chef Steps 'Joule'). It arrived this morning in time for me to take to work. I had a little time to play with it and cooked a #1 rib eye steak then cooked two #1.5 chicken breasts. Rib eye 1hr@131F, chicken 2hrs@140F both with salt/pepper, knob of butter and a fresh rosemary sprig. High temp sear and red wine pan sauce with the rib eye. Chicken 5mm slices straight out of the SV bath.
I had high hopes going into this after reading all of the superlatives but I truly thought everyone was being hyperbolic. I was wrong. Simply wrong.
Both the steak and the chicken breast were ridiculously good... actually the best steak and chicken breast I have had. I can't hardly wait to try ________.
BTW- I am a chef at a retirement community and cook for 80-100 people 5 days a week from scratch.
I full heartedly recommend getting into SV cooking!
Cheers,
rj
I had high hopes going into this after reading all of the superlatives but I truly thought everyone was being hyperbolic. I was wrong. Simply wrong.
Both the steak and the chicken breast were ridiculously good... actually the best steak and chicken breast I have had. I can't hardly wait to try ________.
BTW- I am a chef at a retirement community and cook for 80-100 people 5 days a week from scratch.
I full heartedly recommend getting into SV cooking!
Cheers,
rj