Technomad
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Recently it’s been asserted that those who use microwaves “can’t cook. full stop”. I think this is silly and to prove it I’m going to share a gourmet recipe I’ve developed. It’s easy and produces a better steak than you get at a steakhouse!
1. Sear the steaks in very high heat just to get carmelization going. Don’t cook them. They can even be frozen. This can be done with an electric grill, a propane grill or over a campfire. No more than about a minute per steak, they should still be raw or frozen inside.
2. Seal the steaks with your choice of seasonings or rub or sauces in a plastic bag. If you add some cornstarch and dry seasonings the liquid produced by the steaks during cooking will turn into a gravy. Ziplock bags can work just get all the air out.
3. Cook the steaks for 45 minutes in a water bath at 135 degrees. This is known as sous vide. You can use a special souse vide cooler like the Anova that costs $150, but I’ve done it in a hard sided cooler using a mix of boiling water and cool water to get the temp up to the desired range. The result of this will be a perfect rare steak with pink top to bottom (since they weren’t over cooked like they are on a grill) - extremely tender and tasty. Go higher temperatures if you want more well done and are eating them right then. You can also leave them in the bath longer without risk of overcooking. 3 hours? No problem!
4. Take bags out and dry them off and immediately freeze them. They will now keep for weeks or months in the freezer. (Maybe let them reach room temperature first if you don’t want them to thaw other things in your freezer.)
5. Whenever ready to eat take a frozen steak and microwave it on high for 6 minutes. The result will be a perfect medium well steak!
This is very convenient— I’ve cooked 18 steaks at a time this way and whenever I want a steak, it’s just 6 minutes in the microwave and you get a better steak than you can get at a steak house for $50!
If you prefer your steaks a different way you can adjust the temperatures. If you want it more rare, let it thaw in refrigerator for 24 hours and microwave it for four minutes (though times will vary so first time out try microwaving for a minute at a time to get the level of fineness you want.
The Sous Vide cooking method produces better results than any other way to prepare a steak because the max temp is very low (compared to 500 degrees on a grill) while still being a safe cooking method.
The freeze / microwave cycle allows for great connivence, and is perfect for eating on the road.
Because the microwave will inevitably cook the steak a bit while heating it up, I use the lower temp in sous vide so the microwave just ends up bringing it to the perfect level of done.
I won’t say I’m agreat cook but this is a very efficient method, and almost foolproof.
Of course you can do similar things with vegetables and side dishes. Sous vide is a great method of cooking and I think very amenable to RV living.
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1. Sear the steaks in very high heat just to get carmelization going. Don’t cook them. They can even be frozen. This can be done with an electric grill, a propane grill or over a campfire. No more than about a minute per steak, they should still be raw or frozen inside.
2. Seal the steaks with your choice of seasonings or rub or sauces in a plastic bag. If you add some cornstarch and dry seasonings the liquid produced by the steaks during cooking will turn into a gravy. Ziplock bags can work just get all the air out.
3. Cook the steaks for 45 minutes in a water bath at 135 degrees. This is known as sous vide. You can use a special souse vide cooler like the Anova that costs $150, but I’ve done it in a hard sided cooler using a mix of boiling water and cool water to get the temp up to the desired range. The result of this will be a perfect rare steak with pink top to bottom (since they weren’t over cooked like they are on a grill) - extremely tender and tasty. Go higher temperatures if you want more well done and are eating them right then. You can also leave them in the bath longer without risk of overcooking. 3 hours? No problem!
4. Take bags out and dry them off and immediately freeze them. They will now keep for weeks or months in the freezer. (Maybe let them reach room temperature first if you don’t want them to thaw other things in your freezer.)
5. Whenever ready to eat take a frozen steak and microwave it on high for 6 minutes. The result will be a perfect medium well steak!
This is very convenient— I’ve cooked 18 steaks at a time this way and whenever I want a steak, it’s just 6 minutes in the microwave and you get a better steak than you can get at a steak house for $50!
If you prefer your steaks a different way you can adjust the temperatures. If you want it more rare, let it thaw in refrigerator for 24 hours and microwave it for four minutes (though times will vary so first time out try microwaving for a minute at a time to get the level of fineness you want.
The Sous Vide cooking method produces better results than any other way to prepare a steak because the max temp is very low (compared to 500 degrees on a grill) while still being a safe cooking method.
The freeze / microwave cycle allows for great connivence, and is perfect for eating on the road.
Because the microwave will inevitably cook the steak a bit while heating it up, I use the lower temp in sous vide so the microwave just ends up bringing it to the perfect level of done.
I won’t say I’m agreat cook but this is a very efficient method, and almost foolproof.
Of course you can do similar things with vegetables and side dishes. Sous vide is a great method of cooking and I think very amenable to RV living.
Sent from my iPhone using Tapatalk
