Sous-vide Steak (medium-rare?) and it’s a wrap!

Exactly the same process as previous Sous-vide Steak (medium-well) attempt but this time 3 hours at 59°C.  Though I am unable to produce appetising food photos… maybe I should take cooking and/or photography lessons.

A firm, well textured exterior that has a delightfully full flavour, cutting into it reveals the tender and juicy interior.  Unfortunately slightly too rare for my liking, but nonetheless exceptionally prepared medium-rare steak given the minimal effort involved.

Anyway, that concludes USB-controlled temperature regulated Forebrain-powered sous-vide Mini-fridge.  It is time to turn to running a business…

Information about the Forebrain dev board:

If anyone’s interested in the code, let me know.