We had the pleasure to see Chris Young presenting his recipe for Sous Vide Rare Beef Jus on the main stage of this year’s StarChefs ICC. With sous vide technology, Young prepared a rare steak jus with aged beef and bromelain (to extract extra juice from the meat) by cooking the beef at 53˚C, then sending the blood red juice through the centrifuge. Find the detailed recipe and video on the Modernist Cuisine Blog
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