It grills well on its own, but after a day of tenderizing in the sous vide, it cuts like filet mignon. Flat iron steak is from the chuck blade roast in the shoulder of the cow. So, I used flat iron steak, my favorite cheap steak. I wanted to test this out with a skirt steak, like chef David recommends, but they’re tough to find in my local grocery store. What better way to ward off the cold Lake Michigan wind than with a steak? Then he pulls the vacuum packs out of the beer cooler, cuts them open, and sears the steaks for two minutes a side on the grill. The tailgate gets going in the parking lot, and he waits for his crew to get hungry. Early the following day, he transfers them from the sous vide circulator to a beer cooler full of hot water and leaves for Soldier Field. Twenty-four hours before the game, he starts skirt steaks at home with his sous vide circulator. One of the things that stuck with me was how chef David tailgates for his hometown Chicago Bears. Sous Vide 24 Hour Flat Iron Steak Jump to:įCC Notice: PolyScience Culinary gave me a Sous Vide immersion circulator to use in my blog posts this is one of the recipes I used to test it for my review. Chef David knows a LOT about sous vide, and after twenty minutes, I left with my brain overflowing. After he demoed a chamber vacuum sealer and a chocolate pop from the anti-griddle, we got down to business and talked sous vide. Turn a cheap cut of flat Iron steak into the most tender beef you’ve ever had with 24 hours of sous vide cooking.Įarlier this year, I had a geeky food talk with David Pietranczyk, PolyScience Culinary’s chef, at the IACP Food conference in Chicago.
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