Delicious Zahra!! What a fancy oven you have!! I'd say you have great fun using it and experimenting! I never heard of sous vide before. Hope you enjoyed your meal 😊
Try salting and dry brining the steak uncovered in the fridge for 24ish hours before cooking. Makes it taste amazingly better, no less juicy and tender.
First of all you cooked the steak to 60C which is 122 degrees Fahrenheit. That is RARE and you said you wanted it MEDIUM. Next, why did you Sousvide for two hours when 1-hour would have been sufficient? Salting the steak ahead of time was already discussed.
Carryover heat will continue to cook it 5-10 degrees after pulling it. Just look at the steak after it's done cooking, does that look rare to you?? Mr Keyboard Warrior over here LOL
@@walterkarpowski4390 I dry brine my steaks salted and uncovered in the fridge for 24 hours before cooking, makes them taste orders of magnitude better, still juicy and tender.
Delicious Zahra!! What a fancy oven you have!! I'd say you have great fun using it and experimenting! I never heard of sous vide before. Hope you enjoyed your meal 😊
Thank you so much 🤗
Fantastic. I have just got the Miele vacuum drawer and steam oven so can't wait to try this. More recipes please!
Hope you enjoy it!
Lovely and thank you. We'll be firing up our Miele combo steam and doing exactly that with some delicious eye fillets tonight! Yummo. :-)
Wouldn't the salt extract too much moisture when you put it on so soon? I'd salt & pepper them when finishing in the pan, I guess
Thanks for the tip
Try salting and dry brining the steak uncovered in the fridge for 24ish hours before cooking.
Makes it taste amazingly better, no less juicy and tender.
👍👍👍👍👍👍👍👍👌👌👌👌👌👌👌👌👏👏👏👏😋
First of all you cooked the steak to 60C which is 122 degrees Fahrenheit. That is RARE and you said you wanted it MEDIUM. Next, why did you Sousvide for two hours when 1-hour would have been sufficient? Salting the steak ahead of time was already discussed.
you sound like an angry old man
Carryover heat will continue to cook it 5-10 degrees after pulling it. Just look at the steak after it's done cooking, does that look rare to you?? Mr Keyboard Warrior over here LOL
@@FishWash Why don’t you now try to justify putting the salt on before cooking? Mr I love Zahra groupe?
@@walterkarpowski4390 The meat absorbs the salt to flavor it from the inside. You must not cook very much
@@walterkarpowski4390 I dry brine my steaks salted and uncovered in the fridge for 24 hours before cooking, makes them taste orders of magnitude better, still juicy and tender.