Discussion in 'Geek Food' started by Amfibius, Nov 17, 2010.
Tempering chocolate, clever!
That's really clever, my Mrs wanted to do some chocolate coated strawberries a while ago, and I suggested sous vide, but I didn't know the process. Alex does some great stuff.
Well I bought myself an Anova Nano for 100 bucks, wanted to get away from my ghetto slow cooker rig. Had eggs for lunch, but the wife wasn't going to be home for dinner, so I went and got myself a piece of Kobe beef. Easily the best steak I've had in my life. Bit over an hour at 53.9. Excuse the hash browns and frozen peas, I didn't plan well enough to get some better accompaniments.
I just bought the Precision Cooker for $149, and I'm looking at recipes, methods, and final results - and I am getting a chubby. I can't wait!
40mm thick sirloin.
1hr @ 53 degrees.
3 mins on the Webber flipping ever 20sec