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.