This has been a week. Seattle, home to tailgate, my beloved Cleveland Indians keeping me up late in the night (I’m writing this a few hours before Game 7 starts…oh, please, let it turn out well…[UPDATE: Ugh.]), a sinus infection. Life got in the way, and I don’t have a recipe to post today…or even a dinner planned.
As a dinner planning kind of guy, that really bothers me. Especially since I am writing this in the car, while the kids are at music lessons, and I need to have dinner on the table as soon as I get home.
Luckily, I was ready. Before we left, I got out my secret weapon – my sous vide immersion circulator. I grabbed vacuum sealed steaks from the freezer, dropped them in a container of water, and set the sous vide for 133°F – medium rare plus. I found a frozen roll of compound butter in there, too, so all I have to do is sear off the steaks when I get home, add a pat of butter, and set the table with mini sweet peppers, baby carrots, and potato chips with french onion dip. (Yes, I know, potato chips? Hey, the starch is the hard part when you need dinner on the table in 15 minutes…and you’re a nervous wreck about the baseball game tonight.[UPDATE: Darn. Congratulations, Cubs.])
That’s why sous vide is a go-to technique for a busy day. Sous vide lets me stock the freezer ahead of time, ready for a quick, mostly hands-off weeknight meal. And, if we’re late getting home? That’s OK – sous vide keeps the food exactly the temperature you want it. Give it a try – you’ll be amazed.
Sous Vide recipes on DadCooksDinner.com
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