Cooking steak differently

[RandallZ]

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.

[milkmanjoe]

Originally Posted by RandallZ

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.

[edgehill]

Originally Posted by RandallZ

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.

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

[RandallZ]

Originally Posted by edgehill

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

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.