A Supposedly Fun Thing: Sous Vide Edition
This blog is not very linear, and it doesn’t have a cohesive pattern, which I guess I could just claim as contemporary from a literary standpoint and be fine with it. So, here is a meal I made a few weeks ago, and I have (almost) nothing to say about poetry in this post.
It turns out Holly and I have a FoodSaver vacuum sealer. Well, I knew we had it, but I’d just forgotten about it. It’s been hanging out with the rest of the gadgets in the museum of good intentions that occupies the backs of our cupboards. What got me thinking about it was all of the bacon dashi I’ve been making and all the bacon dashi going to waste because I’m not using it every day in order to not waste it. I occasionally buy vacuum sealed ice cubes of demi-glace from a local market (the ever-incredible Revival Market), and I was thinking I wish I could do that. Then, I remembered I could.
Messing around with the FoodSaver led me back to David Chang’s Momofuku cookbook and a recipe I’d seen in there for what he called a “ghetto sous vide” method of cooking marinated hanger steak. I didn’t want to ruin an expensive cut of meat for my experiment or go track down hanger steak, so I settled on a flank steak, a cut that can benefit from a little marinating. I did stick to Chang’s marinade recipe, though. The Momofuku cookbook recommends using a high-quality plastic bag and straw to remove the excess air. I used the vacuum sealer, precariously removing the air while not letting the liquid get out. It was a messy, frustrating, and time-consuming process, even if eventually successful. I’m thinking a straw and a Ziploc bag would have been the way to go. Here’s how it went down: