In this method, food (meat or vegetables) is sealed in a plastic bag. The plastic bag is put into hot (but not boiling) water, heated to around 140°F. The bood in the plastic bag cooks for a very long period of time, often over 24 hours. The food is done when the interior temperature of the food reaches the temperature of the water.
In the case of steak, the sous vide method has the benefit of preventing evaporation while it tenderizes the meat.
Professional kitchens have the equipment and chefs to cook a great steak with the sous vide method. Those who want to try sous vide at home must be very careful and use the correct equipment and technique, because a major danger of sous vide is botulism poisoning. Botulism is a grave danger with sous vide.
In this video, Erik Williams, executive chef of MK Restaurant in Chicago, uses the sous vide method for a tenderloin.
This video is on YouTube at http://www.youtube.com/watch?v=oKdDfunjYio.
Again, be very careful, when using the sous vide method, to avoid botulism poisoning.
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