For the past coupla years, I've been cooking most meat, fowl, and fish sous vide. Just like the best-of-the-best restaurants. Perfectly done every time, and can make really tough cuts as buttery as tenderloin.

Just read up on that, very interesting. Thanks for that tip.

I've thought of going that route. Do you have a home made setup or did you buy a machine?

Like my next door neighbor used to say: "Poke it and if it says 'MOO' it's not done yet." :D

That steak is not even close to rare. What we would call medium (pink, not red) (medium rare is a warm RED middle, rare is a cold red middle)

How anyone can actually enjoy eating overcooked steak is beyond me...:rolleyes:

http://www.cotep.org/forum/picture.p...&pictureid=888

I am still hearing the siren song from looking at the video yesterday. I am out for a steak today! Interesting, I know where the refer is and how to get it open but that is the extent of my kitchen skills. I do like the idea of cook and then sear. I love the crust. dennis

[QUOTE=DrHenley;105079

How anyone can actually enjoy eating overcooked steak is beyond me...:rolleyes:

[/QUOTE]

Ask my wife, if her steak doesn't resemble a charcoal briquette, she won't eat it.

I have to hide my steak as we're eating because the sight of all the red grosses her out.

same here. i like my meat medium well.

I started with a home made setup, but recently upgraded to a Vacmaster circulating heater and Vacmaster chamber vacuum sealer. I found both at super discount in different stores, and I'm really happy with both.