Sous-Vide 101. Clockwise from top: Steaks cooked to various temperatures, a perfect hanger steak, chart of moisture loss.
[Photographs: J. Kenji Lopez-Alt] If you've gone out to a fancy restaurant in the last five years or so, you've most likely eaten a protein that was cooked sous-vide in a water bath, whether you knew it or not. The process of vacuum-packing meat and cooking it in a precise temperature-controlled water bath has revolutionized the way fine-dining restaurants are run. Sous-Vide Steaks. A B Steak. A B T Loin. Prime Rib. Everything You've Ever Wanted To Know About Prime Rib.
I've cooked a lot of beef in my life. Most recently, it was 58 pounds of the tasty animal matter that came delivered by Pat LaFrieda to Serious Eats world headquarters in the form of two whole prime-grade, grass-fed, dry-aged, grain-finished, well-marbled, hormone-free, Black Angus prime ribs. Beautiful hunks of meat that have left my apartment semi-permanently perfumed with the sweet, musky scent of crisp beef fat, not an altogether unpleasant state of affairs.
Perfect Prime Rib. H B Beef. H B Beef tips. Forget everything you thought you knew about cooking beef.
Heston's top tips for steak, burgers, pie and chilli will ensure kitchen magic, every time. 1. Before cooking steak, take it out of the packet and leave it on a shelf in the fridge (with a tray or plate underneath it) for two days. Yes, two days.