Replica of ChefSteps

Sous Vide Sirloin (140 degrees F) with Pea Mash. Used rosemary and garlic for the steak; parsley and lemon for the mashed peas.

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Comments

malcolm.mccaffery

hmmm that is such a good combo

Francesca_218135

perfect colour of the meat! 140 F (60°C) for how long?

Jonathan_Karlos_Patras_281479

Thank you for noticing! I put the meat into the bath for 45 minutes, yet I seared the meat BEFOREHAND.

Jonathan_Karlos_Patras_281479

It turned out to be a great one! At the recipe video the protein was supposed to be a crispy skin salmon, to make the texture combined between crunchy and chunky.

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