In article >,
"Theron" > wrote:


> > --
> Apparently high brow steak houses do this routinely, over a 12-24 hour
> period. The steak is then seared at 1700F with an infrared burner, and then
> to the table, as here. http://www.ruthschris.com/Menu/Steaks Hubert Keller,
> of French Laundry fame has just published a cookbook about sous vide.
>
> Ed

It's Thomas Keller. Just because "highbrow steak houses do it" doesn't
mean that the method translates well to a home kitchen. It's a very
rare household that has a 1700° infrared burner. And, as the OP found
out, it can be damn hard to keep the temp of the sous vide at 140°.

Cindy

--
C.J. Fuller

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