Kalorik SVD 43056 BK Manual De Instrucciones página 11

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STEAK WITH GLAZED CARROTS
2 steaks
Kosher salt
Freshly ground black pepper
1. Using your sous vide immersion cooker, preheat the water bath to
the desired final temperature. 131°F will produce a medium rare
steak.
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 an 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 sides.
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.
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don't change the page numbering. Keep the
language integrity. Print only what is inside the frame.
Bay leaves
1 tbsp. olive oil
Butter, as needed
Kosher salt and ground black
pepper
1 tbsp. parsley, chopped
11
Assembly page 11/44
SVD 43056 - 120501