Anova Precision Cooker: Topside Steak, sous-vide style

...aka my new favourite toy. You vacuum seal your food (or zip-lock it, if you are cooking for a relatively short time & low temperature, say less than 4 hours and under 85c),

drop it into a water bath, and the marvellous machine keeps both water and food at a constant temperature for as long as you desire.

You can cook eggs to exactly the level you want. You can make sure your steaks are exactly medium-rare, without worrying about edges being overdone, or center being underdone... You can infuse spirits, make amazing scrambled eggs... It is a fun toy indeed.

 Today though, steak. Topside roast, 57c, 10 hours...

I cut the initial chunk into 2 500gm pieces for the vacuum seal and water bath. I cut one of those in half again to sear it to finish in a very hot cast iron pan.

And then, finely sliced to finish, with a corn salsa and a grilled eggplant/zucchini salad.