Hello my lovelies!
Today I’m excited to share pic of a beef roastie I enjoyed recently, cooked to absolute perfection …
… by Son.
Son cooked the beef, DIL the veg and trimmings, which were equally on point and delish.
Now here’s the thing. I usually avoid roast beef as I find it too chewy or too bloody. It’s all about texture as you age.
But when cooked in a sousvide something magical happens to texture - it becomes melt in the mouth gorgeous!
It does something seriously good to flavour too.
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And there’s no red stuff!
In case you’re unfamiliar with sous vide cooking, it’s a cooking method involving cooking vacuum packed meat, fish etc in temperature controlled water over a lonnnng period, often 24 hours or longer. The chosen temperature is very specific, in the low 50s centigrade and the decimal place of the temperature is critical to the outcome, apparently. So, a bit like alchemy, magic.
But I digress. Back to this particular beef roastie. Two types of beef were knowledgeably selected and sourced by Son - a sirloin and a rib. Both were absolutely amazing. He knows his beef eh!
This quite honestly was the best Sunday lunch EVER.
Now ladies, I’ve never personally cooked in such a way but I’m interested to hear if you have. So, do you own a sous vide? Have you had amazing results with this kitchen contraption? And please 🤞don’t tell me it’s been stuck in a box on a high shelf in your kitchen gathering dust, as is the fate of many other kitchen gadgets! Because I really think from my recent roastie experience that a sous vide is a game changer and deserves a place on your counter top if you’re a regular meat eater, and high I’m not.
And whilst on the subject of kitchen gadgets, I don’t own many. I don’t have a slow cooker, an air fryer, a spiralizer … oh the list is too long to have a place on this blog, but I’d love to hear which piece of kit you highly recommend.
Until the next time, a la perchoine,
Hugs, Mary xxx.
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#sousvide #sousvidecooking #roastbeef #roastbeeflunch #sundaylunch
It looks delicious! We have very few kitchen gadgets. Our rice cooker gave up late last year and we haven't replaced it, and we have a toaster and a grill and an oven...and that's it! not very adventurous or skilled cooks here, haha!
ReplyDeleteHope you are having a good weekend :) We are having a quiet one at home as we are flooded in with all the rain!
Away From The Blue
And that is my thought Mica, that most cooking can be done with simple and limited tools. Most gadgets aren’t huge game-changers. But when something comes along like a sous vide and makes such a dramatic difference to food, then it must be worth the investment.
DeleteI hope your flooding has abated and your town is no longer cut off.
Hugs, xxx.
Completely new to me, Mary. Everyday's a school day. I eat very little meat so it wouldn't be worth investing in one. My 3 most used kitchen gadgets are: my mum's old Breville toastie maker from the 1980s; my Kenwood mixer (original one given free with some financial transaction in the early 1980s; given away in the 1990s as my mum gave me a mini one. I gave that one away in the 00s and then picked up the identical Kenwood mixer from Freegle to my original one and it's still going strong)and finally my stick blender!
ReplyDeletexxx
So agree with you on the stick blender Vronni. And I’ve been toying with buying a sandwich maker and mixer too, so I’m on the way to being convinced now that they’re things I’d actually USE!
DeleteHugs xxx.