There is nothing special about tonight’s meal or this post. I’ve been so busy I’ve not been able to find inspiration in anything I want to cook so when I went grocery shopping I picked up a steak and some salad stuff.
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Reverse seared steak isn’t something I do very often. I usually sear first and then finish off the cooking in oven.
Dedicated to SARS-COV-2 which causes COVID-19 because I got home late and didn’t have time to cook the steak by sous vide.
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Dedicated to a dear friend who was telling me about some cooked prawns she had purchased recently from Coles
On Thursday night dinner was some sous vide porterhouse steak I’d cooked on Sunday along with a nice two mustard butter sauce. I was chatting on Messenger with a friend and she mentioned she got a good deal on some cooked prawns from Coles. My mind went to Reef and Beef, Surf and Turf.
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Celeriac mash is a new love of mine. I’ve been making it a little recently to enjoy with steak. I was on Twitter earlier today and my friend, Zena, mentioned she was keen to try mac and cheese made with brie, parmesan, and blue cheeses. Given I’m low carb living at the moment, I thought I’d try three cheeses with my Vegemite celeriac mash. I call it my Easter tri-cheeses Vegemite celeriac mash.
I still want to make a mac and cheese with brie. Just alone to see what it tastes like. That and maybe blue cheese and parmesan mixed with it next time.
— زِينَا Zena (@ZenaMOBrien) March 31, 2018
If you’re on Twitter, check out Zena, and follow her.
I bought everything from Coles.
I cooked with my Anova Culinary Precision Cooker.
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Sous vide Vegemite may not come to mind as a first thought when thinking sous vide but please bear with me.
Earlier in the week, three work colleagues were talking about Vegemite. One person loved Vegemite so much so she was having it with her tinned tuna snack. The other two, not so much. I weighed in declaring my love of Vegemite, going as far as mentioning my love of Vegemite chocolate. I received agreement from my Vegemite-loving colleague who pointed out it was like salted caramel.
As part of the discussion, I mentioned how I like to add Vegemite as a flavouring to some food I cook and that I’ve used it on steak. That gave me an idea about imparting a Vegemite flavour to a steak through sous vide cooking. It was worth a try to get that umami flavour.
As an avid viewer of Sous Vide Everything, I knew that it was possible this experiment could go awry, but what’s the point of living without experimenting. It’s not like adding Vegemite to a steak is going to kill me.
