Nope, I'm not a spokesperson--I'm just a convert!
A convert to sous vide cooking!
"Sous vide" literally means "under vacuum" in French, but is a method of cooking in which food is placed in a plastic pouch (usually vacuum sealed) or a glass jar and cooked in a water bath for longer than usual cooking times at a precisely regulated temperature.
Once limited to the pros, sous vide (pronounced "sue-veed" btw) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time.
I still recommend a Dutch oven or crock pot for tougher bison cuts with very little fat like chuck roast or short ribs, but the sous vide is perfect for cooking flawless steaks and higher fat roasts like eye of round, tenderloin).
Use the sous vide, then pan sear or broil quickly for a crisp outside, the results are mouthwateringly magical!
Basically, you could set a frozen strip loin (I recommend pre-marinating it) in the water bath when you leave for work at 8am, and then have a perfectly cooked steak ready when you walk in the door at 6pm or later. Sear for a minute or so if you desire and bon appetite!
You can get an 'Anova Sous Vide' at Target or on Amazon for around $80.
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