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: http://www.universalair.co.uk/forebrain