Yeah but the finger makes you look like the real deal :-)
Another thing with that technique : rest the meat long enough. Makes a huge difference (not necessary with sous-vide/low temperature I think)
And contrary to what I've read, good precision cooker and vacuum machine (dunno how to call it in English) can be quite pricey. A few hundreds euro down here, so not cheap at all.
For ~$100, you can get a sous vide machine that attaches to most pots and a set of reusable zipper bags with a valve built in and hand pump for vacuum sealing. I highly recommend trying it out as the steak and fish I have tried cooking so far all come out very tasty and well cooked.
Comments
Yeah but the finger makes you look like the real deal :-)
Another thing with that technique : rest the meat long enough. Makes a huge difference (not necessary with sous-vide/low temperature I think)
And contrary to what I've read, good precision cooker and vacuum machine (dunno how to call it in English) can be quite pricey. A few hundreds euro down here, so not cheap at all.
For ~$100, you can get a sous vide machine that attaches to most pots and a set of reusable zipper bags with a valve built in and hand pump for vacuum sealing. I highly recommend trying it out as the steak and fish I have tried cooking so far all come out very tasty and well cooked.