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10/3/2016 -- Seattle, WA, USA<br />
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Sous vide (beef) prepared by chef Grant Crilly at the Seattle offices of Chef Steps.<br />
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STEP 1:<br />
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Fill up a large pot about halfway with water. Attach sous-vide cooker to pot and set to 131 degrees F for cooking the beef shoulder (medium doneness). Here using the “Joule” water heater by Chef Steps whcih comes with an APP that reads the temperature.<br />
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Photograph by Stuart Isett. ©2016 Stuart Isett. All rights reserved.