We're big fans of having a delicious, protein-filled dish served for dinner — and this sous vide Kahlua-marinated flank steak is the one of our favorites. When prepared in the Anova Sous Vide Precision Cooker, it's the most tender flank steak you'll ever have. Slice it up and have it for dinner, or cook it with eggs in the morning. It's also fantastic for sandwiches.
With vacuums, precise temperatures and lots of complicated-sounding kit, sous vide can seem like the stuff of science fiction. In reality, it’s an incredibly simple method that produces outstanding results – these handy tips cover all the bases while you get to grips with your new equipment.
Momofuku David Chang's 48 hour Sous Vide Short Ribs
71988367242 kevinseattle: Food: Corned beefSource: Market House Corned BeefTemperature: 145°F / 62.7°CTime: 48 hoursDevice: NomikuRecipe: 2.75 lb corned beef from Market House. Fat side scored and then meat pre-seared with blowtorch. Vacuum sealed and cooked for 48 hours at 145. Meat lost about 40% of is weight… With the “40%” liquid, I made a gravy using salt, pepper, red wine, balsamic, …