The passing of labor day may mean the end of grilling season for some, but that doesn’t have to mean an end to delicious steaks. Cooking an excellent steak comes down to three simple things: 1) a high quality piece of meat, 2) getting the correct internal temperature, 3) getting a good sear on the outside. We find that a good rib-eye steak passes the quality test, and sous vide solves the correct internal temperature problem. But what is the best way to get a perfect sear?
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Here at the primary testing facility we are always looking for ways to improve how we cook delicious meats. So, when vacuum sealable zip-top bags recently appeared on the market we wanted to see how well they work for sous vide cooking. In this post these bags are put up against the older style bag while cooking rib-eyes steaks.
don’t sous vide old eggs in the shell, it’s not pretty:
As eggs age, they dehydrate and the air cell enlarges. It is suspected that the gas expanded too quickly and caused mass egg-breakage (the eggs pictured above were pretty old). Henceforth, only new-ish eggs will be used with the Sansaire
We’ve previous subjected beef to 8 (sometimes tortuous) hours in a slow cooker; but what happens after 8 hours via a temperature controlled, sous-vide method?
Here at the primary testing facility, we recently acquired our first sous vide immersion circulator. Since this is a novel cooking technique for us we have many questions. In this post we seek to find out how important searing really is when cooking steaks?
Doing Science To Stuff 