{"id":817,"date":"2017-01-24T00:34:24","date_gmt":"2017-01-23T23:34:24","guid":{"rendered":"http:\/\/www.notnick.com\/cookbook\/?p=817"},"modified":"2017-01-24T00:34:24","modified_gmt":"2017-01-23T23:34:24","slug":"in-sous-vide","status":"publish","type":"post","link":"https:\/\/www.notnick.com\/cookbook\/in-sous-vide\/","title":{"rendered":"in Sous Vide"},"content":{"rendered":"

So, I have a sous vide cooker. it keeps a water bath at a regulated temperature and allows you to slow cook things, vacuum sealed in a plastic bag. For meat, it is supposed to be a way to cook and tenderise it, without cooking fully- so 1 hr of cooking for a steak, but still pink and juicy.<\/p>\n

I have the Anova Sous vide cooker.<\/p>\n

Now I have to find out how to use it.<\/p>\n

Starter points:<\/p>\n

Sirloin steak. Rare 58\u02dac for 1 hr. Medium 60\u02dac for 1hr<\/p>\n","protected":false},"excerpt":{"rendered":"

So, I have a sous vide cooker. it keeps a water bath at a regulated temperature and allows you to slow cook things, vacuum sealed … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[183],"tags":[],"class_list":["post-817","post","type-post","status-publish","format-standard","hentry","category-adventures"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t