Sous-vide Steak (medium-rare?) and it’s a wrap!
Posted: July 1, 2011 Filed under: Sous Vide 2 CommentsExactly 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
If anyone’s interested in the code, let me know.
peltierfridge 
I’ve found that food photos generally look the best when (a) they are close up and (b) the food is on a white plate. I would use a white plate, a tripod, and no flash. I bet doing that will make a world of difference.
thanks for the tips, I’ll do that next time.