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Michi’s blog » Beef sous vide

 Beef sous vide

  • November 12th, 2007
  • 12:34 pm

I tried out an idea from Khymos recently when inviting a bunch of friends over for a party. We took six slices, about 1100g, of beef entrec

5 People had this to say...

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Well, it’s not really sous vide unless you’re vacuum-sealing the bag, is it? Still, worth a shot. At least once I get through all this risotto…

Anyway, what are you doing posting this? I don’t see any mathematical content! :D

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  • Michi
  • November 12th, 2007
  • 13:35

You’re right, naturally. It does, however, carry many of the culinary properties of proper sous vide, and it doesn’t incur the cost of a specialized vacuum pump et.c.

As for mathematical content, I refer to my sidebar, where it is written

Not all here is mathematics. All here, though, are my personal thoughts and opinions. Please read the about page (linked above) for more details.

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Maybe I need to write an explicit disclaimer. Annoying.

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  • Michi
  • November 12th, 2007
  • 13:58

It really is silly that this kind of things might be needed. It does make dealing with annoyances slightly easier if you can just tip over the blame on them instead of having to go ten rounds on what you’re supposed to write about.

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It’s not sous vide but it is still low temperature cooking. Would have loved to see some picture, though.
I cooked a Rib eye (entrecĂ´te in French)sous vide recently, you can check the photos on my blog: http://www.fiftyfourdegrees.com was pretty tasty indeed.
Cheers

N.

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