Made an IPA today on my electric system. As I was recirculating PBW it occurred to me-- I have a few filet steaks in the freezer, perhaps I should try "Sous Vide" cooking on my brewing rig. ON the first rinse after the PBW, I heated up to 132 degrees, and tossed in the steaks in vacuum sealed bags (I had put on salt and pepper before putting them in the vacuum bags). 100 minutes later, they come out, the second rinse starts, and each steak needs only a 45 second sear on each side as hot as possible.
Dinner was ready before the rig was cleaned, and it was easily the best cooked steak I have ever made. Perfect medium rare throughout.
Just another great side benefit of an electric system. I think this will be standard procedure for me with every brewing session!
Dinner was ready before the rig was cleaned, and it was easily the best cooked steak I have ever made. Perfect medium rare throughout.
Just another great side benefit of an electric system. I think this will be standard procedure for me with every brewing session!