Saturday, February 8th, 2014

How to Sous Vide Grass Fed Ribeye Steak

 

Alderspring Ranch organic grass fed ribeye steak cooked perfectly medium raw sous vide

Alderspring Ranch organic grass fed ribeye steak cooked sous vide – perfectly medium rare.

Dear Sous Vide Supreme,

I love you dearly. Thank you for coming into my life and making it so much easier. I call you my BFF in the kitchen because cooking steaks (and much more, like bone broth) is a piece of cake with you. I love my sous vide supreme so much that I even took it on our road trip from Arizona to Michigan.

Your raving fan,

Kristen

If it isn’t obvious, I love my sous vide supreme kitchen appliance. Thank you to my husband, Greg, for showing me it was an option after I turned too many expensive grass fed steaks into chewing-gum-shoe-leather. Not anymore now that I effortlessly prepare steaks with my sous vide, yielding beautiful steaks with even color and temperature throughout – every time. The best part is that it’s so easy. I don’t need any skills to cook the meat.

The sous vide is also called a water oven, which is similar to a slow cooker but the temperature is tightly controlled and the food is cooked in a vacuum sealed bag. It basically means that you can cook a steak (or any cut of meat, including beef tongue, chicken, turkey, fish and more), perfectly, every time. The meat is cooked through to the exact temperature you want and it will never overcook. I know, magic, right?

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Wednesday, January 8th, 2014

How to Cook Eye of the Round Roast in Sous Vide (Gluten Free)

Organic Grass Fed Eye of the Round Roast

Organic Grass Fed Eye of the Round Roast – perfectly tender and cooked throughout.

Last year in order to save money we ordered an 1/8th of a grass fed organic cow from Alderspring Ranch where you can get the finest organic grass fed beef. When you order in bulk like that you get all different cuts of meats, many of which I was unsure how to prepare.

Alderspring Ranch

Alderspring Ranch

Enter: Grass Fed Eye of the Round Roast.

I had made roasts in my slow cooker before so I figured that’d be the best way to prepare this particular cut. But, after researching online, I learned that this is one of the toughest, leanest, (and usually cheapest) cuts of beef. Although slow cookers have a knack for making tougher cuts more tender, I had a little doubt as to whether that’d be the best option for cooking it. Back to researching online to see what I might do with my Sous Vide Supreme for this cut of beef.

After reading a few different articles, I’m sharing what I ended up doing (and will always do for grass fed eye of the round roast going forward). This meat, with the reputation for being as tough and chewy as stale bubble gum was one of the most tender pieces of meat we’ve ever had. Literally, it was tenderloin tender after using the Sous Vide to cook the Eye of the Round Roast. I’m not surprised though since that is a prime reason for using a Sous Vide to cook meats. Not only will you never overcook your precious meat, but you will also save money on buying meat because you can buy the cheaper cuts of meat, but still enjoy it without wearing out your jaw.

See? You can save money on meat and use that saved money to buy a sous vide.

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Monday, April 22nd, 2013

Vegan to Omnivore Journey – Step 1 – Pasture Raised Organic Fresh Eggs – Poached. Scrambled. Baked. Slow Cooked. Sous Vide.

by Kristen Suzanne in eggs, sous vide

My last shocking post about my food journey into omnivore land brought me a ton of great emails from people asking what we’re eating now that we’re no longer labeling ourselves as vegan. Great question! To answer that, I thought I’d share the journey in various blog posts as it happened for us (and continues), which was/is in steps.

First and Foremost: Thank you to everyone who reached out in support of my family. I was touched from all of the wonderful emails I received. It was kind of surprising (yet, kind of not) to hear from so many people who went through similar experiences. A number of people also asked about the future for Kristen’s Raw. Well, as you might have noticed from the new header, I plan on sharing a wide spectrum of foods from raw to vegan to paleo and to what is commonly called “nourishing” or “real” foods. Since I find my food choices including recipes from all of these, I no longer label myself, which is nice. I just eat real foods, almost exclusively home made. My raw and vegan recipes of the past still have a place in my life, but we’re also eating a lot of other things. Just because we’re not exclusively vegan anymore doesn’t mean we don’t still eat raw or vegan recipes.

So, let’s get to it! Come with me into omnivore land.

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