@kevinbolitok: Sous vide is French for "under vacuum," and it's how chefs cook a steak perfectly every time. You vacuum seal the meat with the seasoning on it, then it slow cooks in a water bath at exactly 130 degrees for at least an hour. The steak can never get hotter than the water, so it can't overcook. It just comes out the same temperature from edge to edge. Chef Nicholas cooked this one in a sous vide bath built right into the SKS range. Out of the bag it looks a little pale, and that's fine, because it goes straight into a hot pan for the sear. Then butter, thyme, and garlic basted over the top until it's golden. Edge to edge medium rare, every time. Have you ever tried cooking sous vide at home? #sousvide #perfectsteak #steak @LG Global

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Tuesday 27 October 2026 15:17:22 GMT