Cooking with my Sous Vide

A few weeks ago I bought a dozen chicken thighs, sucked the air out of you few bags, seasoned some thighs one way, some another. Then dropped then in a big pot of water, set the Sous Vide to cook to 160 degrees, and went about my day. Wen we took them out, we freed up the skin, made a gravy and yum…

Then a few of the remaining bags went into the freezer. Tonight, before I left for the movies, I pulled out a bag, dropped in the water, set the Sous Vide to 157 degrees, and came home to some truly good chick, ready to have the skin fried to a crisp in a hot pan in butter. I think Im finally finding a great use for the sous vide.

 

Mushrooms on Toast 

I keep coming across recipes for mushrooms on toast.  I see it listed among other sides when serving steak.  I think about it a lot.  And I’m going to make it-  eventually.  Please let me know if you make it.  Invite me over or leave a tip.  its gotta be scruptous.  Im thinking to do the mushroom in a pan with just a sprinkling of onions, then butter the toast and fry it up in the same pan.  I wonder the recipe says to do?

 

The Perfect Steak

You can sear your steak in a pan then bake it and you will get a good steak.

If you want a better steak put a room temperature steak into a 250 degree oven until the internal temperature reaches 90 degrees.  Remove from the oven and sear in a hot pan.