Sous vide beef experiment no. 2
I would say this turned out successful in terms of taste and tenderness of the meat though we haven't figured out how to make the beef taste the way it was marinated!
We had three different types of marinades but after searing it with the blow torch, they all looked so similar, we didn't know which was which. Tasting them resulted in the same conclusion. We'll need to work more on that.
As for the steak marinade sauce, with help from W who is our teacher in sous vide :p, it turned out to be quite delicious though it could do with more cornstarch to thicken it.
The sauce was a combination of the juices from all the three beefs and add-ins and consisted of light and dark soy sauce, balsamic vinegar, sugar, garlic, ginger, red wine, honey, mixed herbs, mustard seeds, butter and cornstarch.
There were leftovers so B.T diced up the steak and threw it in (together with the carrots) the sauce. It tasted even softer the following evening and the flavors were thoroughly infused. It was similar to beef stew and very tasty indeed.
The leftover beef sauce, yes, we still had leftovers, will be dunk into our French onion soup which I'll update on how that comes along when we get the ceramic pot. I'd better get that soon before the sauce turns bad.
♥ Help Japan recover
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