You CAN cook 2 different steaks to 2 different amounts of doneness! I know how to do it, lol JB xx
Pray tell, pretty-please (or update the recipe)!!!
xx JP
I have to nip to the shop quickly, but will enlighten you on my return. Won't be long JB xx
OK, I'll add it here so that you can choose how you reword the Chef's notes, especially the bit about cooking 2 steaks @ medium. Example:
You want one steak well done and one rare and the are both 25mm thick
Pre-heat the water bath to 71 degrees
Cook the one you want to be well done for 1-2 hours (it is now cooked) Reduce the temp to 49 degrees - best to do this by taking away some of the hot water and adding cold so that you can get to 49 degrees fairly quickly Add the steak that you want to be cooked rare and cook for 1-2 hours (it is now cooked and the well done is still hot but not over cooked). This method is probably only suited for two different types of doneness
HOWEVER to cook more than 2 types of doneness you can also use the cook-chill method which is where you cook 3-5 different types separately in advance. As soon as each type is cooked, you plunge into cold water a chill (still in the vacuum bag). When you want to consume, just heat the water to the temperature at which the least done of the steaks was cooked, add all of the steaks to the bath and heat for about 20 minutes. Simple :-)
You can also use either method if you want to cook both meat and veg in the bath. Start at 82 degrees or whatever it is for the potatoes and work you way down the temperature scale. JB xx
Brilliant - I had to read it a few times before it sank in! I'll amend my text but will also add that to the sous vide pages (somewhere) - I'll do all of that at when I'm not tired!
xx JP
Having re-read it myself I can see the odd typo :-( Was tired to when I typed it and fell asleep for 3 hours afterwards. I am quite happy to add to the sous vide pages if you can tell me which page you think would be the most appropriate. JB xx
That would be great if you could - maybe we can put it on a template then in can be transcluded into many recipes - it's useful anywhere varying levels of doneness (what an awful word) are needed. I can't think of a better phrase - maybe for now create Template:SousVideVaryingDoneness (we can always rename it later.)
Inspired by your recent pizza sauce TM I need another batch and this time doing in the slow cooker. Much better as it saves watching over a pot.
Addendum: Senior moment. Went to add the slow cooker tip to the recipe, only to see I had already added it previously - oh well, I can use the picture anyway! xx JP
LOL, senior moments do not go away as we get older :-( OK, have started the template. Cannot think of another word for doneness either. According to a US dictionary it has been in use since 1927 and only refers to food. Cannot locate my OED atm to see if it is in there. Trying to get this damned consommé finished (or at least cooling in the fridge. I spent ages trying to work out how to put the lid on the pressure cooker, so long since I have used it. Then the problem of working out how high to have the hob as am still getting used to it ... JB xx