Okay, I feel guilty (kinda’) about all this Dutch Oven, non-advice Sur La Table-ness. So, here’s something: I took a Thomas Keller Cooking Class at SLT, received an autographed Ad Hoc Cookbook, plus a discount on anything I bought in the store that day.
Disclaimer: Keller didn’t teach the class. But I learned how to make aioli .
You can heat the water to, say, the exact temperature you want your steak. Seal it and throw it in the water. After enough time the WHOLE steak is that temp, inside and out. And it will stay there as long as the water temp remains constant and it’s sealed up.
Then you heat up a pan super hot, sear each side a few seconds and boom. Perfect steak. Never overlooked. Never under cooked. No burnt outsides and raw middles.
I season the steak first with kosher salt and a few smashed garlic cloves and maybe some thyme and/or rosemary sprigs. I use avocado oil for the sear, throw in the garlic and herbs, and finish with a pat of butter. Best steaks I’ve ever cooked.
I made sous vide eggs and pressure cooker eggs. The pressure cooker is way easier.
But I use my Anova non-stop in summer. It holds the meat for grilling and is so easy, especially when you’re feeding people coming in and out, or a crowd. And I’ve made perfect salmon in it. Then again, I do that on the grill pretty perfectly too.
I live in a house built in 1928. It’s very pretty, but a PITA. The electrical system is a work in progress . So, I try not to pay much attention to the cool new appliances. But this sous vide thing is sooo tempting!
Sous Vide Cooking @OCSteve started this great thread on the Cooking board. I posted the items I’ve had success with, and I try to keep it pretty simple because I want the vegetable flavor to shine the brightest. Most of the fat I use is butter, but I’ve used bacon fat and duck fat on occasion with great success. Salt and pepper are a must. Fresh herbs if they’re easily accessible. Garlic on occasion, but you want to be careful with the amount of garlic you use because the flavor intensifies in the vacuum seal bags. I use a few thin slices per every pound of vegetable.
I blot dry the bottom, then put it on high on the cooktop. When the water is mostly gone I add some oil, wipe all around with a paper towel and turn the heat off. I leave it on the burner til it’s completely cool.