Document the sous vide process

[xuyuji9000]

• I want medium steak, then it should be removed from the sous vide machine at 58 celsius, or the machine temperature limit should be set to 58 celsius. If consider the searing part, maybe set to 56 celsius, so there is some headroom left for the searing heat.

• How long should a 200gram steak cook? 1hour cooking, so the heat penetrate the steak properly.

• How long should a 1.25KG / 2 inches steak cook? Then it's around 2-3 hours sous vide cooking.

• What about seasoning? salt and pepper generously, all sides. Add aromatics.

• What about searing? high-temperature tolerant oil to sear the steak. with a lot of butter, it's for bathing the steak, when butter melts. And the garlic and aromatics in the butter bath to give more flavor.

  Sous Vide Basics: STEAK SEARING!

Reference

• How to Sous Vide Steak | Serious Eats

[xuyuji9000]

Added to the git repo.

Closing this issue.