Knock Your Socks off Sous Vide Steak Fries
Sous Vide Cooking is my latest obsession. I still love my Instant Pot but nothing beats the Sous Vide. The Sous Vide is an Immersion Circulator cooker. Everything I have tested out has turned out perfect. There is no guessing and no work. Simply season and let it cook walk away all the guess work is taken out. I made the most amazing TacoBurgers done to the perfect Medium Well and my Starbucks Copycat Egg bites have been a huge hit.
The Definition from Wikipedia:
Sous-vide (/suːˈviːd/; French for ‘under vacuum’) is a method of cooking in which food is sealed in a vacuum-sealed plastic pouch then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some select cases) at an accurately regulated temperature much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.
Knock Your Socks off Sous Vide Steak Fries are spicy and crispy with a perfectly soft center. Restaurant quality steak fries infused with seasons done right at home.
You will need:
5 russet Potatoes
1/2 Stick Butter
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
Directions: Place your Sous Vide on 190 degrees. Cut your potatoes in half and lengthwise. Melt butter in the microwave and mix together seasonings. Place potatoes in a zip lock bag and pour over seasons. Make sure all potatoes are well coated. Lower bag into your sous vide, removing air and close bag. Let cook for 90 minutes. Remove place on a baking pan under the broiler for 2-3 minutes on each side. Serve.