I've never had sous vide cooking, but really don't see the appeal. I've seen it utilized on various shows and praised, but essentially, you're boiling in a bag. Shocking.
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Originally posted by Geor! View PostI've never had sous vide cooking, but really don't see the appeal. I've seen it utilized on various shows and praised, but essentially, you're boiling in a bag. Shocking.
1. You cant overcook the food
2. You can cook meats for a very long time (see my 72 hour short ribs) that will allow fats and collagen to break down
3. You can PRECISELY smoke foods using the Alton Brown method and a sous vide
4. You can perfectly cook eggs. Custards are much better off this way
5. You can cook a big batch and leave it until its ready like catering but it will still be cooked correctly 5 hours later
You cant knock it until you try it. Id put my home made steak against yours any day.
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Originally posted by UserX View PostThat shit looks great to me! Which steakhouses cook their steaks this way?Originally posted by BradMBut, just like condoms and women's rights, I don't believe in them.Originally posted by LeahIn other news: Brent's meat melts in your mouth.
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Originally posted by AdamLX View PostI got lucky and he was at French Laundry when I got in two years ago.
How do we forget ourselves? How do we forget our minds?
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Originally posted by Geor! View PostDon't you have to get in by lottery, basically? And they choose the date for you as well? I'm not sure what pricing is like there as I've never looked into it, but I would expect something over $500 for two?
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I'd like to add, before anyone gets too worried about it, that sous vide is a perfectly safe process. 56* can kill beef pathogens in as little as 5 minutes, so while it looks like it isn't a very high temperature, after an extended period, there should be absolutely nothing alive in there.ZOMBIE REAGAN FOR PRESIDENT 2016!!! heh
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