The Search for the Perfect Steak Continues

DIY Sous vide cooking

By Mark Frauenfelder at 10:44 am Friday, Nov 4

Jon Kalish reports on DIY sous vide immersion cookers. (In a recent issue of MAKE magazine, we ran a how-to article on building a sous vide cooker for about $75. Here are the full instructions. )

Sous vide cooking was once the province of chefs at fancy restaurants and home cooks willing to shell out close to $1,000 for a water oven. Now, do-it-yourselfers are making their own, inexpensive sous vide cooking rigs.

With sous vide cooking, meat, fish or vegetables are placed in sealed plastic bags and cooked at relatively low temperatures for long periods of time — like 48 hours or so. The juices are saved, and foods don't get overcooked.

People who cook at home with sous vide setups tend to rave about their steaks. "I do not buy steaks at restaurants anymore, because we can make them much better this way," says Dustin Andrews, a software engineer and self-described "maker" in Duvall, Wash.

Self-Starters Eat Up This Slow-Cooking Technique



Shameless ScreenGrab courtesy of Boing Boing


Followers of this blog will know that One has been pursuing The Perfect Steak for some time;


The Aluminum Chef has contributed. 


One has attempted to simulate his directions.


One has also mugged the Overlord (Link to that is located elsewhere) - it's a foolproof (you would think) YouTube video. 


And so far, the steaks have improved, but none are what One would consider "Perfect" - or you know, really, really good. Doing the meat "justice" kind of good. Like every steakhouse or restaurant in America. 


One is still working on finding or creating the Most Evil Sandwich in the World. Research remains ongoing.  


One knows these things exist. One has enjoyed them! But the mysteries of their creation eludes me. ME! So, the quests continue. 




The Secrets WILL be Mine. 


-Lord Malignance