My first attempt at Sous Vide. It was Chicken Fried Steak. I wasn't impressed with the results. The meat was perfectly cooked. Maybe TOO perfect. Then according to the recipe I breaded it and cooked it in butter to brown the breading. It didn't stay on. It came off perfectly intact but it still came off.
The Christmas Story leg lamp used store bought cookie dough and store bought icing and I followed the directions. I even watched the video twice. I cut out the legs and baked them. They spread and came out in shapeless blobs. I cut them out again after they were cooked and of course they were either too soft and fell apart or they were too brittle and fell apart. Finally the icing did NOT act like it did in the video. It just clumped up and made a mess. They didn't even taste all that good.
Sous Vide Chicken Fried Steak with Gravy
Ingredients for 4
4 4-ounce (125-gram) sirloin steaks
Salt and Pepper to taste
2 teaspoons (9.8 grams) Worcestershire sauce
¼ teaspoon (2.4g) garlic powder
1 cup (90g) dry seasoned breadcrumbs
2 eggs, beaten
3 tablespoons (42g) butter
2 tablespoons (16g) flour
1 1/4 cups (295ml) beef stock
1 tablespoon (21g) sour cream
½ teaspoon (5g) freshly ground black pepper
Chopped parsley for garnish
Directions
1 Heat water to 57ºC/134ºF using Anova Precision Cooker.
2 Butterfly steaks so they are about ¼-inch thick. Pound lightly with meat
mallet. Season steaks with salt and pepper, Worcestershire sauce and garlic powder.
3 Seal steaks into zip-close plastic bags using water-immersion method to
create vacuum. Place into hot water and cook 45 minutes.
4While steaks cook, prepare for coating. Place breadcrumbs into shallow
dish. Place eggs into second shallow dish.
Finishing Steps: Stovetop
1 When steaks are done, remove from water. Remove steaks from bags and
gently pat dry. Press breadcrumbs into both sides of steaks, dip into beaten eggs and back into breadcrumbs.
2 Heat 2 tablespoons butter in black, cast-iron skillet over medium-high
heat.When butter is hot, cook steaks, browning coating on both sides, about 1
minute on each side. Remove from skillet and keep warm on rack over sheet pan
in 200ºF oven.
3 Make gravy. In same skillet, without cleaning, add remaining tablespoon butter
and melt. Stir flour into melted butter in skillet. Stir out any lumps. Slowly whisk in
beef stock. Whisk well to make sure all lumps are gone. Bring to boil, reduce
heat slightly and cook until thickened, about 2-3 minutes.
4 Remove skillet from heat. Stir in sour cream and black pepper. Whisk in
separate container if you need to remove lumps.
5 To serve, place steak on plate. Top with ¼ cup gravy. Garnish with parsley and
serve immediately.
Leg Lamp Cookies
These leg lamp cookies are a major homage to an unforgettable Christmas Story. You can print out a copy of the leg lamp stencil here.
TOTAL TIME: 0:35 COOK: 0:11 LEVEL: EASY SERVES: 12 COOKIES
INGREDIENTS
1 tube sugar cookie dough
1/2 c. flour
1 container black cookie icing
6 packages Reese’s Big Cups
1 jar peanut butter (16 oz or less)
1 jar peanut butter (16 oz or less)
DIRECTIONS
1 Preheat oven to 350 degrees F. In a large mixing bowl, combine cookie dough and flour. Roll out to 1/4” thick, then use a paring knife to draw the shape of a heeled leg for each cookie (or trace them, using the stencil we created in the PDF above). Bake for 10-11 minutes, or until cookies are lightly golden around the edges. Set aside to cool.
2 Use the black cookie icing to draw a heel on the leg lamp, as well as a crosshatch design to mimic the fishnet stockings. Place in the refrigerator to harden, about 10 minutes.
Use toothpick to draw fishnet after outlining cookies
3 Remove Reese’s cups from wrappers, slice each in half length-wise. Dab a little peanut butter on the cut side of each Reese’s cup, then gently press it against the top of the sugar cookie.
4 Coat the Reese’s cup with yellow icing, using a small silicone spatula or pastry brush to spread it, filling in the crevices on the peanut butter cup, so it looks like the yellow lampshade. Place in the refrigerator to cool, about 10 minutes.
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