Randy Fung knows his way around the kitchen, but that wasn't always the case. See how he used
Anova Sous Vide Precision Cooker to take his previously paltry cooking skills to the next level and how he now prepares perfectly-cooked meals with ease, including his super-savory take on sous vide tri-tip steak, infused with a delicious soy garlic marinade.
Meet #anovafoodnerd Randy Fung
As a lover of food and finding himself being constantly inspired by the array of options available in his home in the Bay Area, Randy knew he had to step up in the kitchen so he could enjoy restaurant-quality food at home. "I tried all the kitchen tools that were supposedly fool proof including slow cookers, pressure cookers, and more. Nothing stuck and nothing was more than stomach filler."
In March 2015, Randy's brother introduced the tool that would change his life. After eating a sous vide steak cooked with Anova for the first time, Randy was hooked, and hasn't looked back since. "Before I knew it, I was cooking new foods and I was confident. Even serving things I thought only restaurants could make. The Anova Sous Vide Precision Cooker is just so consistent and the food so impressive."
Food is Love
Randy's family still can't believe the same person who used to only write restaurant reviews is now serving up food good enough to come out of those restaurants. His favorite dishes to cook are sous vide tri-tip steak (stay tuned for the recipe!),
sous vide rack of lamb, and sous vide Japanese Chawanmushi (savory egg custard). "When you make food this delicious, it’s easy to grow to love cooking and search for more dishes to enjoy AND share with loved ones"
Sous Vide Soy Garlic Tri-Tip Steak
What you'll need:
- 1.5-2 lb tri-tip steak
- 2 tablespoons soy sauce
- 6 garlic cloves, crushed
- Salt
- Pepper
Directions:
1. Set Anova Sous Vide Precision Cooker to 129.2°F / 54°C.
2. Generously season both sides of the tri-tip with salt and pepper. Place the tri-tip in a zipper lock bag. Add the soy sauce. Crush the garlic gloves and add whole to the Ziplock bag.
3. Add the zipper lock bag to the water bath using the water immersion method to remove all air. Cook for 2 hours.
Finishing Steps:
1. Remove and dry tri-tip thoroughly. Rest for 10 minutes.
2. Heat a cast-iron skillet over or high heat, or prepare torch. Sear steak until golden brown, about 1 minute per side.
3. Slice and serve alone or with your favorite sauce, like chimichurri.
Time to cook!
Be sure to check out the full recipe for Randy's
sous vide soy garlic tri-tip steak, and give him a follow on Instagram at
@aspiringmaven. After you whip up all these totally-tasty recipes available on the
Anova Recipes Site and the
Anova App, make sure to tag them with #anovafoodnerd to show off your work to the whole food nerd family! Happy cooking.
