I had a filet that I seasoned, added olive oil and garlic, sealed and had been holding for a few days. Today I cooked it at 130 for one hour, then seared both sides in a buttered skillet.
By the time I seared it, I think it was perfect medium rare. There was no blood oozing onto my baked potato or brussels sprouts so it was perfect.
The texture was great. It was almost fork tender. Of course, it didn’t have the flavor of a grilled steak but more like a perfectly cooked prime rib.
I also cooked the brussels sprouts using the sous vide. I seasoned them, added butter and garlic, sealed the bag and cooked them for one hour at 185. It was so nice that they weren’t watery like they are when they’re steamed or boiled. I removed them from the hot water, stuck the bag in an ice bath to stop the cooking. Once the steak was done, I sauteed the brussels sprouts in the same skillet with the steak.
I think I forgot to show breakfast! Today has been another frustrating day. I know I’m not the only one who feels this way but Covid is about to turn me into a basket case!
Anyway . . here’s breakast.
These eggs were cooked using the sous vide – 165 for 15 minutes. The yolk is close to perfect. It’s spreadable – almost the consistency of what I call squirt cheese (the canned stuff) but had a creamy, really rich taste.
The whites, which I don’t eat anyway, were more runny than I would ever eat. Rita always gets my whites but I cooked them more before giving them to her. I think tomorrow I will try 168 degrees for 14 minutes and see if I can get those whites a bit more done and the yolks not quite so done. I may be expecting the impossible.
I’m quite sure that the egg itself plays a large part in how they turn out. Small vs. large; fresher but not as fresh. Free range yolks are think where the typical lower cost storebought eggs have a thinner yolk. These are Eggland’s Best Free Range and they’re closer to what we got from our chickens than most storebought eggs. I’ll keep trying to get the perfect (for me) eggs.
Also, I would prefer English muffins. I fed the sourdough starter tonight so I can make English muffins tomorrow.
Sandi B says
Following this journey with great interest!
Tracy says
My favorite soft eggs are made with a steam insert in pot. I get the water boiling, put the eggs in, cover and let steam for 8 minutes. Remove them to ice bath for long enough to allow you to handle them, remove the shell, and its a perfectly creamy yolk and the white is a bit softer than a hard boil, but cooked through. I know you’re trying to use the sous vide, but try it. 😉
Judy Laquidara says
I will try it. Not sure if I have a double boiler or steam insert here so I may have to wait but I’ll try it as soon as I can.
Linda Garcia says
I have been making hard boiled eggs in the instant pot. The size definitely does matter. I have my timing down for perfect, not over cooked hard boiled eggs. Large eggs that is. Last time I went to get eggs, it was for making deviled eggs for Christmas and I ended up getting Jumbo eggs. Can’t remember my reasoning on this decision, but that’s what I had. I cooked them in the instant pot using my perfected timing, only it wasn’t perfect. The yolks were still a little soft, way more soft that I would have liked for making deviled eggs. So the size does matter. If you are trying to get it perfect, it might be good to weigh your eggs, it will give you more information on how long to cook your eggs, smaller verses larger.
Judy Laquidara says
Weighing is good but the eggs like fresh from the farm or Eggland’s Best have much thicker shells than some eggs so a large egg with a thin shell might cook faster than a small egg with a thick shell.