madbaker | (no subject)

Sous vide hamburgers work mostly-very-well (actually medium-rareish, ha). They were cooked to perfection all the way through, leaving them juicy and pink. Granted, that took two hours rather than 5 minutes on the stove. Still.

The things that made it only mostly: the vac seal process turned them from disks into football-shaped pillows. Not sure how to prevent that. Freeze beforehand? Secondly: because due to other factors, like doing dishes and making pie crust and chopping root veg for today, we ate late. So I didn't spend enough time creating a hard sear on the outside.

But still: when time allows, this is an awesome way to make a pedestrian hamburger. Hmm, I bet this would be faboo with cheese worked into it. I wonder if that would survive the sous vide boiling...