Sous vide method cooking is life changing when it comes to entertaining. I throw the food in the water bath, and don’t have to worry about it overcooking or drying out. I take it out when I’m ready, give a quick sear, and can serve it nice and hot when guests walk in the door. It’s the biggest wow factor with littlest amount of effort.
Tips: If you don’t have a sous vide, start at step number four, sear on both sides and leave in pan until thermometer reads 145 degrees Fahrenheit. Let it rest and then continue following directions.
This sweet and spicy tomato ketchup is a great condiment for pies, burgers or as a dipping sauce for meats and potato wedges.
Notes: Ketchup can be kept for three weeks in the fridge.
Photography by Levi Teitlebaum [LT] – www.ellteephoto.com