Sous Vide: 50 Modern Sous Vide Classic Recipes for Home by James Abraham

Sous Vide: 50 Modern Sous Vide Classic Recipes for Home by James Abraham

Author:James Abraham [Abraham, James]
Language: eng
Format: epub
Published: 2018-05-22T18:30:00+00:00


What to Do

If using a cooker immediately, you’ll want to set your temperature right away before you begin preparing your meat. Otherwise, if you intend to store your bags or cook them stovetop, you can wait to begin that process.

In a small bowl, mix rosemary and garlic; then add spiced paprika, onion powder, mustard powder, and salt and pepper.

Rub the roast down with Worcestershire sauce; then coat with seasoning mix.

Place the beef into a bag of whichever type you intend to use for sealed preparation. Seal accordingly.

When ready, prepare the bag as necessary for your sous vide cooking method and cook for 24 hours.

When finished cooking sous vide, let the bags rest for 10 minutes; then drain the drippings into a bowl. Next, then pull out the beef and pat it dry.

Place roast in broiler pan and broil for 10 minutes.

Let the roast sit for a few minutes before slicing.

Serve immediately. Saved juiced can be used as an au jus sauce.



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