Labor Day is also the unofficial "end" of summer. Kids are usually back in school or will be starting very soon. If you are a fashionita, you might be one who believes the wearing of white ends here. I do know I start to get antsy for the fall weather after Labor Day is over.
We are enjoying the cooking process known as sous vide. Its a cooking method where you vacuum seal the food and then cook it in a water bath for longer than what you usually cook at. It is at a very specific temperature and the item gets cooked perfectly evenly, ensuring that the inside of the food is properly cooked without overcooking the outside. You can sous vide proteins, vegetables and make delicious egg dishes and desserts!
Here's how we do it.
First we purchased our sous vide equipment. We purchased ours from Amazon. Reasonably priced and quick to get it! It consists of a plastic box to hold the water and a sous vide precision cooker, that looks something like a immersion blender. The cooker heats the water to the proper temperature and agitates the water a bit.
We fill the sous vide with the proper amount of water and insert the cooker and set it to the correct temperature, which in this case is 130 degrees.
We season the steaks the way we want, and vacuum seal them in plastic bags (you can use a foodsaver vacuum sealer or do the dunk method where you insert the bag into the water and let the water push out the air) and then put the bag in the water. The steaks will need to "sous vide" for about 40 minutes, or until they reach the correct temperature.
When the cooking time is done, remove the steaks. Allow them to rest. In the meantime, heat a cast iron skillet and melt 2 T of butter. Sear the steaks on both sides, a minute or two each. Remember, the meat is cooked, you are just adding a little flavor and color.
Remove the steaks and let them rest. Flash fry cleaned and trimmed asparagus stems in the skillet, for about four minutes. They will still be crunchy.
Have you tried the sous vide method of cooking? Let us know what you made! We are always looking for something new to try.
Labor Day Menu Ideas
Scrumptious Labor Day Sides and Starters
- Foil Pack Grilled Potatoes by Hardly A Goddess
- Four Bean Salad by A Day in the Life on the Farm
- Jalapeno Popper Deviled Eggs by Sunday Supper Movement
- Pasta Salad with Baby Spinach and Sun-Dried Tomatoes by Simple and Savory
- Sausage and Peppers Salad by Cindy’s Recipes and Writings
- Shelly’s Pasta Salad by Soulfully Made
- Sour Cream and Onion Potatoes by Cricket’s Confections
- Thai Spiced Shrimp Cabbage Coleslaw by Food Lust People Love
- Zucchini Parmesan Foil Packets by Hezzi-D’s Books and Cooks
Delicious Labor Day Entrees
- Malaysian Chicken Satay by Sprinkles and Sprouts
- Grilled Hasselback Fajita Chicken by Fantastical Sharing of Recipes
- Maple Turkey Burger with Cheddar, Bacon and Apple by Caroline’s Cooking
- Pork Spiedini Hoagies by A Kitchen Hoor’s Adventures
- Sous Vide Sirloin Steak with asparagus by Our Good Life
- Sriracha Deviled Crab Sandwich with Key Lime-Bacon Slaw by Gourmet Everyday
- Tom’s BBQ Spare Ribs with North Carolina BBQ Sauce by Recipes Food and Cooking
- Vietnamese Grilled Steak Salad by Palatable Pastime
Luscious Labor Day Desserts
- Blueberry Crisp Bars by Pies and Plots
- Fudgy Brownie Trifle with Chocolate Mousse by That Skinny Chick Can Bake
- Watermelon Treats by The Freshman Cook
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