还在宅家折腾吃的，本来以为还有两个星期就要去公司上班了，准备要减肥了，可是公司说要劳动节以后回去，想想还来得及，就接着吃，把想要吃的赶紧做起来，吃完了就开始减肥。
这个Sous Vide 工具买了好几年了，用了大约不上五次，不记得上过帖没有，今天就认真的做个帖介绍一下，
还买了一个专门的箱子，带盖，带保温套，带铁架子，
家里有抽真空的机器，但不一定要用，我这次就用了ziplock 袋子，浸入水中，空气就排出来了，再封住口，就是真空了。
这次用的牛排在冰箱里age 了两天，裹上橄揽油，撒盐和黑胡椒粉，再加一点Thyme, Rosemary, 蒜，用石盅子捶一下，方便释放出来香味，放进袋子，再放入130F 温度的水里，两小时，取出，用纸擦干净水和香料，在室内凉干和凉凉，约半小时。
把厚实的平底锅加到极热，我用的是mauviel copper sauté pan, 很适合煎肉，边比较高，油不太容易溅出来，倒入葡萄籽油，放入牛排，同时加入香草，黄油，一面煎一分钟就可以了，金黄焦香，再把周边也煎一下，出锅，只要醒五分钟就可以了，perfect medium rare.
平常用锅煎熟的牛排煎到125F 取出要醒10分钟，这样做的牛排，还会继续加温，carryover cooking 到 130F。
还是两个配菜，奶油菠菜，creamed spinach, 配牛排的最爱，
用黄油3大勺炒香半个白洋葱，加入干辣椒末，蒜末，再炒香，倒入1/4 杯面粉炒香，倒入半杯牛奶，加入nutmeg 粉，加 1/3 杯 gruyere cheese 拌炒均匀成糊状，加1/2小勺盐和黑胡椒粉，倒入解冻，挤干水分的菠菜，拌匀就好了。
加了牛奶，gruyere cheese, 很好吃。
还有一个couscous, 用鸡汤，橄榄油，黄姜粉，盐，胡椒粉，很快的。
还做了一个出名的 Basque Burnt Cheesecake，这个是我认为最好的方子
What you’ll need
- 430g cream cheese, room temperature
- 120g caster sugar
- 3 large eggs, room temp (approx 150g of eggs without shell)
- 270g heavy cream/thickened cream (35% min fat content)
- 20g cake flour
- 1 tsp vanilla extract
- 1 tsp lemon juice
Making it
Line 6” circle cake tin with 2 layers of baking paper and trimmed to have an overhanging amount of 1.5″-2″.
Beat sugar and cream cheese together on medium until smooth and you can’t feel the sugar granules any longer. Scrape the bowl.
Add eggs one at a time and beat on medium until smooth. Scrape the bowl again to ensure that nothing sticks to the sides for even mixing.
Add the vanilla and lemon juice and beat until just mixed.
In a seperate bowl, mix flour and 1/4 of the cream and mix until smooth. Add another 1/4 more cream, mix, and then add the rest and mix until smooth. (Adding the flour a small amount at the time allows you to mix out any lumps that may form by creating a paste at the start.)
Slowly pour the cream/flour mixture into the cheese mixture whilst the mixer is beating on low until mixed through. Increase speed to medium and mix for 15 seconds just to ensure it’s all combined.
Preheat your oven and bake at 240C for 30-35mins until top is dark amber and almost charred at parts but the middles still has a wobble to them when you give the pan a jiggle.
Let cool in the tin fully on a wire rack at room temperature to allow the cheesecake to set.
Remove from the baking tin and enjoy at room temperature.
For a less “gooey” center, place into the fridge after cooled to allow it to chill and set.
https://buttermilkpantry.wordpress.com/2019/10/30/basque-burnt-cheesecake/
