Sous-vide is such a fun way to cook your food if you’ve never done it. With the right tools, it comes out perfect every time and is virtually impossible to under-cook.
I’ve been using FoodSaver vacuum sealers for the last couple years for meal prepping, cutting back on food waste by buying in bulk and freezing vacuum sealed packs.
The FoodSaver FM3000 Series is a great unit that takes up little counter space, and reliably seals anything I’ve put in its path.
Using the FM3000 Series to make my sous-vide rib-eye was a no-brainer and is a great way to get the most out of my vacuum sealer.
There are a few methods to getting food air-tight for vacuum sealing. But I prefer the vacuum sealing method, because it also allows you to prep ahead, and if you wanted to, even sous-vide straight from the freezer!
I’m adding some rosemary, sage and thyme to my FoodSaver Vacuum Seal Bags to give the ribeyes a nice flavor that gives you the impression that you’re eating a prime rib.
I cooked in the sous-vide water bath at about 125 F for about 3-4 hours. I’m also erring on the side of underdone, because after the water bath they’ll be seared, which will give me a little more time to develop a nice caramelization on these steaks.
If you’re looking for a gift idea for the cook in your family, check out the FoodSaver FM3000 Series. It’s a great value and has so many uses in the house. And using it for sous-vide is my new favorite use!