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On Jan 29, 2007, at 15:42, Billy Abbott wrote: > Basically, a bit of easy to do home vacuum bag cooking, without the > vacuum bag. > > Anyways, I bunged an off the boil kettle's worth of water into a > big casserole dish and heated my oven to about 60degC (thanks to my > 5pound oven thermometer that I bought the day beforehand because it > looked nice). I chucked cold water into the casserole until it was > about 60degC (by my other thermometer. I like thermometers). I then > stuck my room temperature steak into a zip lock back, squeezed out > as much air as I could and sealed it up. I bunged it in the water, > put a lid on the casserole and shoved it in the oven for 30 > minutes, checking the temp from time to time. Recently, I bought a cheap vacuum-sealer (from the wonderful Nisbets, FWIW. ) Mostly with the intention of putting portion-sized packages into the freezer so that they don't get freezer-burn. But I did have a crack at some sous-vide, too. I did lamb fillet, without anything else in the bag but a little salt and pepper. I used a slow-cooker on low, with a probe thermometer to keep an eye on it. I had to occasionally top up with cold water to keep it from going above 70 (Which is about when you start overcooking and the seal on the bag starts to go.) After 4 hours, I whipped them out and served with some pommes boulangère and sugar snaps. They were great, although I think that they could have done with being blowtorched on the outside to caramelise the edges a bit - the flavour was rich and consistent, but rather one-note. I might also consider larding them in future. Experiments to follow are: salmon sous-vide with earl grey. (It's great if you hot-smoke it, so I reckon that a slow infusion should work too). And I reckon that there's some things that can be done with injecting eggs with liquidised aromatics and then soft-boiling them when sealed. Tom.  Insert 'Speed' joke here.  Which I discovered the hard way when cooking pork chops on the hob. Poached pork is not nice, kids.
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