To make the perfect steak: tender, juicy and packed with flavour using sous vide, and compare this to traditional cooking methods. Sous vide maintains a constant low temperature for a set duration allowing degradation of proteins (i.e. tenderness) whilst retaining water (i.e. flavour).
Apparatus and Materials
Prime sirloin steaks (fillet is better); herbs, fresh of course; a pot; string; a vacuum cleaner; zip-and-seal food safe plastic bags; a surgeon who ties the best knots in town; a thermal imaging camera (point its laser at anything to produce lovely thermal images and temperature readings accurate to around 0.1oC); a photographer (insurance policy: can make a failure look like a success); mum's kitchen (writing a PhD can leave you with very little money of your own). Read more »