[Cyber Liberty]

I'm experimenting with a new cooking method on my steaks (I have a freezer chock-full of them)...Sous Vide. French for "under vacuum. You vacuum seal the meat (like in a FoodSaver bag) then drop it in a hot water bath set to the temperature you want the meat cooked to (I like 135 for medium rare). Let it go for a few hours, pan sear it and you're in business. The trick is getting the water bath to maintain the exact temperature you want. Once you have it, the meat can sit for hours and hours before you fetch it, sear it and serve it. Makes it great when you have flaky dinner party guests (like my Sister) who've been known to show up hours late.

Of course, you can buy a countertop device to heat the water to temperature for $350 (called a "water oven") (damn!), but there are other ways. They make an electronic thermometer you can put in a crock pot that will keep the temperature within 1/2 degree F for a heckuvalot less than $350. You plug it in the wall, then you plug the crock-pot into it. Right now, I'm using my glass-top stove and a candy thermometer to hold the temp. A crock-pot set to low is too hot, unless you like very well-done.

[Silentgypsy]

On the protein culinary scale, I’m tone deaf. Where’d you learn about that method?

[Monkey Face]

I’m sorry, Cyber, but as tempting as that method sounds, there is far too much work involved for me to attempt it. Even if I had the equipment, my attention span on some days would preclude me even thinking seriously about it.

Enjoy some for me!