Kalorik SVD 43056 Manual page 12

2. Season your steaks with salt and pepper on both sides.
3. Place your steaks in food-grade freezer bags or vacuum-sealed
bags and add olive oil and bay leaves.
4. Place the bags in the preheated water.
Tip: if using food-grade freezer bags, remove the air from the
bag, leaving the last inch of the top unsealed. Slowly lower the
bag into the preheated water, letting the water displace the air
surrounding the steaks, then seal the last inch of the top before
fully submerging.
5. Cook for a 1 ½ hours. A thinner steak may cook faster but it can
hang out in the water for 2 or 3 hours without overcooking.
6. Finish your steak: Use tongs to remove your steaks from the bags.
Preheat a skillet over high heat and add butter. When the butter
has stopped bubbling, add your steak and some fresh herbs if
desired.
7. Sear your steak for about 1 or 2 minutes per sides, until the steak is
golden/brown on each side.
8. Serve with the carrots.
For the carrots:
1 pound whole baby carrots,
peeled
2 tbsp. unsalted butter
1 tbsp. granulated sugar
1. Using your sous vide immersion cooker, preheat the water bath to
the desired final temperature (183°F allows carrots to soften but not
turn mushy).
2. Place carrots, butter, sugar and ½ tsp kosher salt in a food-grade
freezer bag or a vacuum-sealed bag.
3. Cook carrots in the water bath until tender, about 1 hour. At this
point, carrots can be stored in the refrigerator for up to 1 week, if
needed.
Empty the content of the bag into a skillet and cook over high heat,
4.
stirring constantly until liquid has reduced to a shiny glaze. Season to
taste with salt and pepper and stir in parsley. Serve with the steak.
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Kosher salt and ground black
pepper
1 tbsp. parsley, chopped
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SVD 43056 - 170120