SOUS VIDE - FRENCH DIP

Introducing......Sous Vide....

"The husband" became intrigued with this cooking process......basically cooking in a constant temperature water bath.  Restaurants use this method to cook and retain food at its perfect serving quality.  This is the home version....and quite a toy which requires a bit of a learning curve.

This eye of the round roast was seasoned and placed in a vacuum sealed bag.  Then it was submerged into the water filled container which was brought to the required low, low temperature.  The lid gets closed and you walk away......

 ......in this case.....it was left slow cooking for about 36 hours.  Ya, I know how crazy that sounds!!  All the tasty juices are retained in the bag...which were incorporated into the dipping sauce I made.

 The roast sat for a few minutes before slicing to reabsorb any further juices. The meat was cut into thick slices.....which were unbelievably tender, yet it didn't crumble apart.  Again.....crazy as that sounds!

The slices were enclosed in my homemade french bread and served along with sauteed fresh sugar snap peas and the dipping sauce.  YUM......

I know, I know....this isn't sewing related....but perhaps you found it interesting anyway?!?