Sous-vide Fillet steak and Salmon with Thermomix

Day 30 with Sara Sanders and Thermomix

Sous-vide steak and a salmon fillet with béarnaise sauce. Apologies... this is a long one!
Just scroll on by if it isn’t for you. 😘

Using the new accessory, the blade cover, for Sous-vide cooking allows you to safely use the full capacity of the mixing bowl. If you own the TM5 you can use the simmering basket to cook two steaks or two salmon fillets without the need for the new blade cover.

Whether you’re poaching eggs 🥚 or gently cooking 🥩 or fish, you’ll get perfect results every time.

I recommend using your butcher or fishmonger 🎣 to vacuum pack the individual steaks or fillets or use good quality Ziploc bags made without BPA.

To protect against corrosion with longer term use, 30 g of lemon 🍋 juice or 1 teaspoon of vitamin C or ascorbic acid must be added to the water in touch the bowl.

Use the highest quality fish 🐟 or meat 🥩 you can afford.

We are again seeing the benefits of the absolute precision of Thermomix💚 for cooking at low temperatures. You will have seen the sous-vide method used on Masterchef for many years, but now it is possible in your own home.

This machine, the 💚Thermomix💚, continues to astonish me every day with its capabilities.

If you would like more details or have any questions at all please comment below.

Love 💓 you all and thank you, as ever for watching and supporting me. it means the world in these crazy lockdown 🔐 days.

What’s not to love 💚💚💚💚💚

Sara Sanders
Advisor: 210222448
💋Consuming Passion Caterers

☎️07947 674 360
📧 ‪saragsanders@sky.com‬

👩‍🍳 Personal Chef, Outside Caterer
💚 Independent Thermomix Consultant

https://www.telegraph.co.uk/luxury/drinking-and-dining/have-secret-kitchen-gadget-better-box-ingredients-isolation/
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