Sous-vide is a game-changer for tender, perfectly cooked meat, and Chomprewards is buzzing with tips to make it easy. This method uses precise low temperatures for juicy results—perfect for impressing mates at your next cook-up. Here’s how to nail sous-vide, plus ways to get your friends sharing their tricks!
1. Get the Gear
You’ll need a sous-vide immersion circulator and a water bath (a deep pot works). Set the water to 54°C for medium-rare steak or 60°C for chicken breast. Seal meat in a vacuum bag or zip-lock bag using the water displacement method. Ask friends to share their sous-vide setups on Chomprewards.
You’ll need a sous-vide immersion circulator and a water bath (a deep pot works). Set the water to 54°C for medium-rare steak or 60°C for chicken breast. Seal meat in a vacuum bag or zip-lock bag using the water displacement method. Ask friends to share their sous-vide setups on Chomprewards.
2. Season Before Sealing
Season meat with salt, pepper, and herbs like thyme before bagging. Add a splash of olive oil for even cooking. For bolder flavour, include garlic or rosemary—don’t overdo it, as flavours intensify. Get friends to post their seasoning combos on Chomprewards.
Season meat with salt, pepper, and herbs like thyme before bagging. Add a splash of olive oil for even cooking. For bolder flavour, include garlic or rosemary—don’t overdo it, as flavours intensify. Get friends to post their seasoning combos on Chomprewards.
3. Cook Low and Slow
Cook steak at 54°C for 1-2 hours for medium-rare (thicker cuts need longer). Chicken breasts take 60°C for 1-1.5 hours to hit 74°C internally. Use a thermometer to confirm doneness. Share cooking times with friends on Chomprewards for different cuts.
Cook steak at 54°C for 1-2 hours for medium-rare (thicker cuts need longer). Chicken breasts take 60°C for 1-1.5 hours to hit 74°C internally. Use a thermometer to confirm doneness. Share cooking times with friends on Chomprewards for different cuts.
4. Finish with a Sear
After sous-vide, pat meat dry and sear in a 260°C pan or grill for 1-2 minutes per side for a crusty finish. Use a hot cast-iron skillet for best results. Encourage friends to share searing tips on Chomprewards.
After sous-vide, pat meat dry and sear in a 260°C pan or grill for 1-2 minutes per side for a crusty finish. Use a hot cast-iron skillet for best results. Encourage friends to share searing tips on Chomprewards.
Gather your mates for a sous-vide cook-off and post your results on Chomprewards! Share photos of your perfectly cooked steaks or chicken, and challenge friends to try their own recipes. Bonus: swap ideas for post-sous-vide sauces to take it up a notch!