Sous Vide Fillet With Chimney Fire Action

by **Tyrone1Wils** » 12 Jul 2014, 18:42

Not your average cook as most of it was done indoors in a water bath using my sansaire immersion circulator (Sous Vide).

I cooked carrots in this also, with butter, sugar and salt. They were put in the water bath at 183F for 1 hour, until they were tender but still had a little bite.

2014-07-12 15.41.26 by Tyrone1Wils, on Flickr

2014-07-12 15.45.29 by Tyrone1Wils, on Flickr

Let me say, these were the best carrots I've ever had.

Then onto the steak, i put the steak in the water bath at 133F for 1Hish.

2014-07-12 17.02.51 by Tyrone1Wils, on Flickr

This is the steak fresh out of the water bath, doesn't look appealing at all! but I dried it and seasoned it.

DSCF9258 by Tyrone1Wils, on Flickr

DSCF9257 by Tyrone1Wils, on Flickr

Now onto the chimney of fire! Getting some good searing action.

DSCF9260 by Tyrone1Wils, on Flickr

DSCF9263 by Tyrone1Wils, on Flickr

Now plated with roast potatoes and asparagus, probably the best steak I have ever made!

DSCF9265 by Tyrone1Wils, on Flickr

DSCF9267 by Tyrone1Wils, on Flickr

Hope you enjoyed at much as i did!

by **JEC** » 12 Jul 2014, 19:02

Excellent cook there, nice to see some sous vide in action, keep meaning to post some of mine up. Have you tried an egg yet, cooked in the shell and the poured over asparagus, it's incredible, almost makes a sauce.

by **Tyrone1Wils** » 12 Jul 2014, 19:11

Cheers mate, yeah post some up I'm interested in seeing other peoples food! What sous vide equipment do you have?

No I haven't yet as I have only had this a week. That may be on the cards tomorrow morning though! Sous vide eggs on toast. What technique do you use for your eggs (time and temp)

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by **JEC** » 13 Jul 2014, 05:18

Tyrone1Wils wrote:Cheers mate, yeah post some up I'm interested in seeing other peoples food! What sous vide equipment do you have?

No I haven't yet as I have only had this a week. That may be on the cards tomorrow morning though! Sous vide eggs on toast. What technique do you use for your eggs (time and temp)

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I have a Sous Vide Supreme Demi and their vacuum sealer.

http://www.sousvidesupreme.com/Shop_Online/Water_Ovens/Sous_Vide_Supreme_Demi_Black/Product.aspx?ProductID=31&DeptID=34

For eggs I do them at 64degC for one hour.

by **JEC** » 13 Jul 2014, 05:23

If you want the super runny ones you need to do them at 58 to 60 for at least an hour.

by **andytraill** » 11 Aug 2014, 16:44

You gents are enablers that what you are. My cooking gadget addiction is not going to be reined in here. :lol:

Trying not to buy sous vide gear and then I see these cracking steaks! They look amazing!

by **JEC** » 11 Aug 2014, 19:20

Go on buy one :twisted:

by **andytraill** » 11 Aug 2014, 23:38

I can just see myself on Jeremy Kyle in a few years. "I don't know what happened Jerry it started with a smoker. Nothing serious first the charcoal became important then I was buying wireless thermometers... had to get a thermopen... then a stoker made sense. The funny part Jerry was by this point I was only cooking for myself, the family were long gone. It sounds crazy but next was a eh water bath for eh... cooking food called sous vide... you don't know what I had to do for the Green Egg Jerry you don't, my counselor says I should try to suppress that."