Cutting carbs, we’re eating many salads, including this strip streak salad with strawberries. Summer brings the freshest produce, but that steak, it's aged.
Small kitchen appliances bring us great joy. Recently, we got a Sous Vide Supreme and find ourselves using it more than anything else but the coffee maker. The Sous Vide Supreme empowers us amateur chefs to cook meat precisely. We’ve made tender salmon and juicy chicken breast. We’ve prepared melt-in-your-mouth scallops. And, we cooked a perfectly medium-rare steak—a feat long endeavored but now accomplished. We’ve literally used it every night this week. Right now, they are offering the holiday-est of deals: the Ultimate Sous Vide Gourmet Gift Package. You get the Water Oven, the Sealer, lots of cooking pouches, a killer cookbook, fancy cutlery, and beef--all natural and pasture-raised beef. For more on the Sous Vide Supreme, click here.
We quite enjoy Top Chef. It’s wholesome, fun reality television. We like the competition. The food intrigues us. Tom Colicchio is just the right amount of curmudgeon. And, boy, do the chefs employ some zany techniques. Recently, while catching up on a past season, we witnessed one chef prepare the most deliciously perfect steak. It had a strong but shallow sear and was evenly pink from edge to glorious edge. It was medium rare bliss. And, it captivated us. For years, we’ve chased this—beef’s Holy Grail. We’ve read and read. We’ve practiced and practiced. We cooked plenty of fine steak. Never did we ever make a perfect one. The Top Chef contestant called his dish “steak sous vide.” We assumed that was French for steak “cooked way better than any bum like you ever could.” But, no. We researched it....
At G@H, we try biting off an amount proportionate to what we can chew. That’s why we only learn one new dish at a time. Currently, it’s steak au poivre. French. Pretty fancy, we know. Expect a recipe and photos shortly. In the meantime, here’s our suggestion for not wasting that leftover steak from last night.
