Meijer had t-bone & porterhouse on sale for $6.99# so I had to get a few. The Mrs decided it was my day to cook. OK!
I went with a couple of t-bones, asparagus, mushrooms and some tiny potatoes I'd never seen before.
Everything but the potatoes got bagged for Sous Vide..
The white things in the asparagus bag are pie weights and the shrooms have rocks for weight.
I cooked the vegetables first at 178 degrees for 15 minutes and sent to the fridge.
When the water cooled to 129 I dropped the steaks in for 3 hrs.
I dropped the vegetables back in the water to warm up while the steaks were dealt with.
The Mrs wanted hers more done than I, so hers got browned in a pan while mine got a torch treatment. The asparagus got browned a little and the shrooms came right out of the bag.
The final result was great! A satisfying way to spend an afternoon when it's too cold to hang out on the patio...
Thanks for looking!
[emoji]9786[/emoji]️
By the way, the mushroom recipe is from Lisa Q Fetterman's "Sous Vide at Home".
I went with a couple of t-bones, asparagus, mushrooms and some tiny potatoes I'd never seen before.
Everything but the potatoes got bagged for Sous Vide..
I cooked the vegetables first at 178 degrees for 15 minutes and sent to the fridge.
When the water cooled to 129 I dropped the steaks in for 3 hrs.
The Mrs wanted hers more done than I, so hers got browned in a pan while mine got a torch treatment. The asparagus got browned a little and the shrooms came right out of the bag.
[emoji]9786[/emoji]️
By the way, the mushroom recipe is from Lisa Q Fetterman's "Sous Vide at Home".
