Sous-vide of Steak 真空低温牛扒

Recipe by Pei Shuen

Medium doneness throughout, perfect texture in every bites. I paired with honey-lime purple carrot, orange flavoured baby carrot, truffle mashed, sprouts and golden abalone mushrooms, in addition to red wine sauce for steak.

Sous-vide originated from French, which simply means 'under vacuum'. It is a water bath method of cooking food placed in a plastic pouch at an accurately regulated temperature.

The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. The temperature therefore is much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables.

I bought a piece of striploin steak for sous-vide. It is crucial to use food grade plastic bag that is able to withstand higher heat as the whole bag will surmerge in heated water later.

to be continued...