• Another convert to…

    …sous vide cooking.  The young son of a friend recently was given a sous vide cooker for his birthday.  His very first attempt at a ribeye steak (grass fed if not Thistle Hill) was a smashing success. Incidentally, if you’re one of those who prefer your meat more well done. Your just increase the settings We were late to using the sous vide method.  Son-in-law Curt introduced it to Thistle Hill about two years ago.  Being a traditionalist,  it took awhile for me to be converted but there’s no doubt this technique of slow-cooking guarantees a perfect steak every time! Heating in water results in a more tender, moist steak…