COVID boredom forced me to discover new cooking tools, such as Instantpot - I've posted about the time saving meals it helps me make so I can paint more. I've even gifted it in 2020 three times. That is a big endorsement. This newest cooking tool and technique was taught to me by my son Justin!
Sous Vide (pronounced “sue-veed”) is a cooking technique that enables precision temperature control. Used by professionals for decades, it works by circulating heated water in a pot, cooking vacuum-packed food to the exact set temperature. There’s only a 3º difference between a rare and medium-rare steak, so precision is key!
We ordered an ANOVA cooker from Target, dropped over to the pick-up lane and headed home. My pantry was stocked with the rest. (COVID-prepared- I don't shop often!)
I prepped the herbs (from my garden) and the side dishes.
Justin prepped the meat. Super straightforward: salt, pepper, meat, vacuum seal-a-meal bag. Cooker dialed in to the desired temperature in a big pot of water on the counter and we set the time for 45 min. The water heats precisely, and circulates. In goes the meat, sealed in the bag and into the pot.. Ahhh...Open some wine and have a seat..... no actually, this gives me time to prep the sides- Brussels Sprouts and some Colcannon potatoes. Well, ok, I had wine while I did this.....
Cooker is done, bag is opened, and we salt and pepper again a "beige-colored steak". Next, get a red hot pan, add a dab of butter, and a sprig of fresh rosemary. In goes the steak for 90 seconds to sear all the sides. Justin did some basting with the butter.
Justin got the highest compliment, it truly was the best steak I ever had. The final result has made me rethink the way to cook a perfect steak every time. I've since tried it on chicken breasts - they are fantastic, and also on Mahi Mahi for fish tacos. The meat was juicier this way even with the quick sear in the Mexican spices.
I'm thankful we had a fun visit together during COVID; I miss the kids.
Thanks for following me and peeking into my life and here's to you! I hope you all stay well out there and hope to see you in Maui soon! ~ Diane, John and Justin Appler
#Oilpainting #artist learns new cooking technique during #COVID, using #Anova #Sousvide via a quick trip to #Target and a #quicktrip by her son for the #beststeak ever from #snakeriverfarms. Diane's kitchen includes her #art , a photo of #Lilikoiflower and a favorite #cookbook by #RoyYamaguchi of the famed #RoysRestaurants. And of course #wine. #Studiovisits #welcome. #Monkeypod #LilikoiMaitai #Toast . Aloha.
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