Sous vide 63 °C egg, reverse sear steak, and roast pumpkin

63 °C eggs

1. Fill a water bath with cold water and attach a precision cooker.
2. Turn on the precision cooker and set for 63 °C.
3. When the water reaches 63 °C add the eggs with a slotted spoon to protect the egg from breaking because the last thing I want in the water bath is egg white and yolk and shell clogging up my precision cooker and envisaging the persistent thiol (sulphur) smell in the instrument which would fill me with regret for as long as I own the precision cooker.
   
   
4. Cook the eggs for 1 hour.
5. At the end of 1 hour remove the eggs carefully from the water bath and carefully place them into a bowl with ice water for a couple of minutes to terminate the cooking process.
   
   
6. Set the eggs aside for plating up later.

Reverse sear scotch fillet steak

1. Unwrap the steak from the environmentally unfriendly plastic packaging.
   
   
2. Put the steak on a rack over a baking sheet.
   
   
3. Season the steak liberally with iodised salt.
   
   
4. Place the steak on the rack and baking sheet into the refrigerator uncovered overnight.
5. When you’re ready to cook the steak the next afternoon remove the steak from the refrigerator and insert the meat thermometer.
6. Heat the toaster oven to about 100 °C (212 °F).
   
   
7. Set up the app on a tablet or smartphone.
8. Set the cooking temperature to 45 °C (113 °F).
9. Put the steak on the rack and baking sheet into the toaster oven and weight for the internal temperature to reach 45 °C.
10. On reaching 45 °C remove the steak from the toaster oven.
    
    
11. Remove the meat thermometer.
12. Heat up a frying pan to a high heat.
13. Put the steak into the frying pan along with a good knob of butter.
14. Baste the steak with the bubbling and foaming butter while turning the steak in the frying pan every 15 seconds until the steak is seared to your liking.
15. Allow the steak to rest given the stress of being heated slowly and then heated quickly and drowned in butter. Rest is what the steak needs to keep moist and tender because moist and tender is what you want in a steak.
    
    
16. Put some whole peppercorns into a mortar and grind them with a heavy pestle and do it roughly.

Gravy

1. In a small saucepan simmer the leftover puréed carrot, celery, and leek.
2. In a glass or mug melt some butter with microwave radiation.
3. Add a teaspoon or so of plain flour and mix with the melted butter to form the start of a roux.
4. Spoon in the roux starter into the simmering puréed carrot, celery, and leek and let it thicken into a gravy.

Roast pumpkin

1. Preheat your oven to 180 °C (356 °F).
2. Cut pumpkin into chunks (with or without skin)
3. Drizzle with Queensland nut oil.
4. Add cinnamon and salt.
5. Massage the pumpkin with your fingers, coating all the pumpkin.
   
   
6. Spread in a single layer onto a baking tray.
   
   
7. Roast for 40–45 minutes or until the pumpkin is soft and caramelised.

Plating up bit

1. Place the rested and relaxed steak onto a cutting board and with sharp knife (I like my Dick butchers knife) dissect the spinalis dorsi (deckle) from the longissimus dorsi (fillet mignon) and place the latter into a container and put it into the refrigerator for lunches at work during the week.
2. Slice the spinalis dorsi against the grain and place onto a dinner plate.
3. Crack the shell of the sous vide eggs and carefully peel away the shell and place the cooked egg onto the steak.
4. Place some roast pumpkin next to the steak on the dinner plate.
5. Spoon some gravy onto the steak and over the roast pumpkin.
   
   
6. With a sharp knife penetrate an egg and carefully cut it in half to reveal the soft yolk.
   
   

Blogging bit

1. Shoot a photograph and a short video because Google now wants video on recipe cards.
2. Eat the meal.
3. Wash the dishes (hint, wash as you cook, it makes life easier).
4. Write the recipe.
5. Write the blog post.
6. Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.