• Inspired by Sous Vide Everything on YouTube, I bought myself a Sous Vide water bath and a vacuum sealer to go with it:
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    I couldn't wait until tomorrow to try it, so I had to cook up a steak to try it.

    Bagged and ready to cook (roughly 300g each), I seasoned them with salt, pepper and garlic powder:
    Not pictured: the third steak, which was already in the water bath.
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    Being cooked:
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    Cooked for 2 hours at 54C for a medium rare steak.
    Before and after pan searing. Makes a huge difference in appearance. To me the first picture barely looks like meat.
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    Besides some gristle in the center that didn't fully soften up (would have picked a pack without it, but they only had 3 left and I bought them all. Gristle on the edges should be cut off - but that's not so easy when it's in the middle) this was probably the most tender and juicy steak I've ever had and the flavor from the spices infused throughout the meat. I have two more steaks marinating in the spices, one will be eaten for dinner tomorrow and the other I might freeze for later consumption. Then I'll try some chicken or pulled pork next, but the pulled pork takes 60(!!) hours to cook according to Sous Vide Everything, another recipe said 24 hours and that was for a 2-3 kg piece. I'll probably end up somewhere between those two times. It'll be great either way, the texture, juiciness and flavor only changes a bit by increasing the cook time, which some people prefer - but it'll never get overcooked with sous vide. Just have to experiment with how long to cook it for my own taste.

    I don't blog much (or at all, really) but if people like this kind of thing I might post more of my food escapades in the future :)

    Edit: I cooked up the last steak, this time I changed up the sides. Used potato/lentil patties instead of potato gratin and asparagus instead of broccoli, added some blue cheese, and it turned out even better than last time. I realize I didn't take a pic of the sides last time. Asparagus cooked sous vide is great, never had asparagus this perfectly tender before.
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