Tossed Salads and Scrambled Eggs

SousVide Supreme Demi – steak with garlic and thyme

Posted on: Wednesday 23 November 2011

Disclosure: I received a demo product from Duo PR. This is not a sponsored post.

I loved the convenience of the SousVide Supreme Demi. Any combination of protein, and dry or solid seasoning can be vacuum sealed in a food grade plastic pouch and cooked sous vide. A homely dinner can be prepared quickly with ingredients in the fridge and pantry.

I followed this recipe for sous vide steak. A slab of butter, bruised garlic cloves and sprigs of thyme were added to the sirloin sprinkled with salt and pepper.

The portions were submerged at sixty degrees Celsius for at least forty five minutes to cook the steak to medium. You can adjust the temperature to cook the steak to your preference.

With the sirloin steak in the water oven, I cut up vegetables for roasting, and caramelised onions and sautéed mushrooms for a sauce.

I skipped the final step of searing and served the sirloin sliced. The meat was buttery and tender, and a perfect medium.

The only limitation was cooking steaks to different levels of doneness but Mr S was happy to compromise.

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