Sous Vide trial

[Howie Hart]

I think I tried a sous vide dish a while ago (maybe pork roast?), but don't recall the results, so I tried it again a few weeks ago. I used my 20 qt. Rival roaster oven for the cooking: http://www.amazon.com/Rival-RO220-C-20-Quart-Roaster-Oven/dp/B00006BIMC
I had a 4-5 lb. piece of sirloin tip that I placed in a Ziplock bag with a slivered onion and a few garlic cloves. I added about 2 cups of beef broth (from concentrate) and squeezed all the air out of the bag. I filled the roaster oven with hot tap water, set the temp at 150 DegF. and placed the bag in the water bath for 36 hours. I monitored the temp with my cooking thermometer and tweeked the dial slightly, as needed, but it was very consistent. After the sous vide part was done, I removed the meat and placed it under the broiler to brown the outside. Meanwhile, I placed the liquid in a saucepan, with some flour-water mixture and made gravy. The cooking was excellent and I'll do it again. The meat tender enough to cut with a fork and had good flavor. I think I will be a bit more adventurous with the seasonings on my next try.

[Jon Peterson]

...and you saved $800.00!

[Jenise]

Good job, Howie. That's one impressive roaster oven.

[Jeff Grossman/NYC]

Sounds great, Howie.

[Howie Hart]

Good job, Howie. That's one impressive roaster oven.

Actually, it's many years old, and mine is painted white, but the rest is pretty much the same.

[Karen/NoCA]

Just strengthens my belief, as many chefs and home cooks have, that multiple use of products you already have in the kitchen is the way to go. You rarely see a good kitchen with bunches of gadgets, like sifters that you have to crank, when a good strainer does the same thing, as an example! Way to go Howie!