Posts Tagged ‘recipe’

Sous Vide Cooking “as is” Vacuum-Packed Meat

April 20th, 2014 by KTU | No Comments | Filed in Karl's cooking hacks, Notes on Approaches

I’m always looking for short cuts in cooking. I recently bought a Nomiku consumer sous-vide immersion heater. I have been pretty happy with the low-cost Ziploc-brand vacuum bags and manual pump. I don’t really see a compelling reason to buy a $150 vacuum sealer.

However, a lot of cuts of meat come already vacuum packed in a low-density polyethylene (LDPE) wrapper. Can you just cook the meat as-is in that wrapper as it comes from the store. That would sure make things easy. The short answer is yes. I have now done this a dozen or so times with skirt steak, flat-iron steak, and today with a leg of lamb (for Easter).

Sous vide roast with golden skin from oven finish

Finish for 10 minutes in 500F oven for golden skin.

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