Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
![Sous Vide Steaks Recipe](https://cdn-ak-scissors.b.st-hatena.com/image/square/d0126470fd35567651d36b3e5bfee925a6872342/height=288;version=1;width=512/https%3A%2F%2Fwww.seriouseats.com%2Fthmb%2F-KA2hwMofR2okTRndfsKtapFG4Q%3D%2F1500x0%2Ffilters%3Ano_upscale%28%29%3Amax_bytes%28150000%29%3Astrip_icc%28%29%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__05__Anova-Steak-Guide-Sous-Vide-Photos15-beauty-159b7038c56a4e7685b57f478ca3e4c8.jpg)
Steak is one of the most popular foods for first-time sous vide enthusiasts to cook, and with good reason. Cooking steak the traditional way, in a cast iron skillet or on the grill, leaves lots of room for error, and an over- or undercooked steak is a big mistake to make when there's a prime-grade dry-aged ribeye on the line. Sous vide cooking takes all of the guesswork out of the process, deliver
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