Serious Eats: Talk

Sous Vide-style cooking but with butter...

I have been infatuated with sous vide cooking for several months now, and I recently had a thought:

Is it possible to cook a steak in a sous-vide style, but without the bag and in a bath of warm butter?

Specifically, use an immersion circulator in a bath of warm butter and just put the steak directly in the liquid?

1) Would this work? (would the machine heat and circulate the butter?)

2) Would it be tasty? or just gross?

I would LOVE for someone to try this and let us know how it goes! (Kenji?)

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