My family and I love to eat meat, especially a nice fillet of beef or côte à l’os on the barbecue in the summer. Lately, I read a lot about cooking meat to perfection by vacuuming it and then cooking it on very low temperature for longer times, which inspired me to buy a Sous-Vide cooker and a vacuum sealer. After experimenting with veal and beef, I can confirm that the results are overwhelming. The meat is completely pink inside, very soft, so soft that it almost melts in your mouth – it’s simply delicious!
