The SousVide Supreme has made such a big difference in my cooking!
Do you see the temperature on the picture above. I set the SousVide Supreme to heat the water inside to 50c. This is the temperature for rare rose veal.
I then just had to season my rose veal loin with the spices of choice and vacuum pack the meat.
Once vacuum packed, I placed the rose veal in the 50c water and walked away to watch some telly. The meat just cooked slowly for about four hours until I was ready to serve.
Cooking with the SousVide Supreme makes life a lot easier and tastier!
In this case, I removed the meat from the plastic and then cut the loin into individual steaks.
The meat was already cooked to my preferred doneness so all I had to do was sear it on both sides for about a minute per side in a very hot pan.
If you look at the picture below, you will see the the meat is the same doneness right through the centre while nicely blackened on the outside.
This is what you get when you use the SousVide Supreme. I couldn’t recommend it more. In fact, I think I would be lost without mine.
You can cook everything from meat to fish to vegetables in the SousVide Supreme. You can even make perfect poached eggs and sausages for breakfast.
If you have any questions, please be sure to leave a comment. I would be happy to tell you more.