Gadgetory

here's how I cook my steak yep that's a steak in a bag in a tub of water it sounds gross but it's actually the most precise and efficient way to cook a steak to the exact doneness you want and once you've had a steak cooked like this there's no going back this way of cooking is called sous-vide and it literally means under vacuum in French it describes a method that involves sealing or vacuuming the air out of food in a plastic bag then letting it bathe in temperature-controlled water sous-vide cooking seals the foods flavors so nothing is lost to direct heat or evaporation and the precise temperature means you can cook any food to its perfect temperature for a long period of time there comes a moment when you know technology that's used by professionals starts to tip and it creates like consumer goods out of the same sort of technology and I think it's gonna be the year of Sue B the fried chicken here at wait for tavern because it sous-vide when it comes up on the line it takes about four minutes to cook which is the reason we can do about 160 orders a day and it's perfect every single time now it's starting to kind of carry over into the hole which i think is super exciting because it's really just a new era of slow cooking but you don't need the slow cooker you are if you think there's too much tech in the kitchen now wait to see like the real kitchen of the future which I would think it's less than a decade away here's what you need to cook sous vide an immersion circulator like one of these a large vessel like a pot or container gallon sized freezer bags and a cast iron pan to cook this rib eye medium rare we're going to set the Joule immersion circulator to 129 degrees but there are other immersion circulators ah there's nothing like a 145 degree water bath after a long day how you feeling no me just live in su vida loca baby su vida loca the na Miku ananova can also be controlled with a nap but if you'd rather control the temperature on the device you can do that too so you don't have to rely on your phone but back to the steak the steak goes into the freezer bag along with salt pepper olive oil garlic and a thyme sprig the only problem is that there's a lot of air in this bag so we'll have to remove it by dropping it into the water and letting the pressure from the water push the air out science after 45 minutes the steak is almost ready it just needs that crunchy seared outer crust crank up the heat on the cast-iron pan add a little butter or olive oil and add that steak once you get a nice crusty exterior it's time to dig in in the end what you get is a perfect medium-rare steak that's pink throughout and not just in the very center there are a lot more ways to cook sous-vide but my favorite is getting that restaurant steak without ever leaving my house