Sous vide

[bonjing]

That's kind of what I am trying to, but unsuccessfully, trying to put down. A lot of people are grossed out by the look of a steak that's done on a grill, oven or stove top to a med-rare temp because it looks more bloody on the inside compared to a steak done to the same temp in a souse vide.

Myself I like med-rare (the 129 deg recommended by the annova cookbook), but even at some steakhouses a med-rare can come out pretty bloody, I don't mind it but most people that are used to that type of preparation are mostly turned off and and go with a more cooked meat. Marie likes a med done steak when we go out, but doesn't mind the med-rare on the souse vide, although sometimes she will ask me to sear the steak a little longer to get rid of the pink, she goes back and forth.