What Is Sous Vide? Chefs Explain, and Reveal Whether It’s a Worthy Investment

[bill ace 350]

Baking... A cooking technique
Pan frying... A cooking technique
Deep Frying.,.. A cooking technique
Air Frying... A cooking technique
Grilling... A cooking technique
Smoking... A cooking technique
Boiling... A cooking technique
Broiling... A cooking technique
Roasting... A cooking technique
Panini press... A cooking technique
Waffle maker... A cooking technique
Griddling... A cooking technique
Steaming... A cooking technique
Stewing... A cooking technique
Simmering... A cooking technique
Blanching... A cooking technique
Stir Frying... A cooking technique

Sous Vide... A cooking technique

How many cooking techniques are you going to eschew, because you are afraid of something new.

Don't forget the microwave oven!

 

[sandyut]

You're missing out . I have two and use them both .


No doubt about that .

My thoughts exactly guys!

Love SV!

 

[SherryT]

I didn't think I'd like it at all when I got it, but it's a VERY versatile kitchen tool! I SV'd a chuck roast for 36 hours once and seared on the grill, it was OK and it WAS tender, but not worth the time it took to get there (IMHO!), but it's GREAT if you need to maintain a constant temp without having to babysit a pot.

I use mine when I make cheese, use my ham press, finish sausages, or re-heating vac sealed meats.

To each their own!

 

[DougE]

Don't Know where to start. I've been using Sous Vide for a few years now, and haven't found any negatives yet. I originally got the SV cooker for poaching smoked sausages but found it to be useful for steaks and pork chops. Yes, you have to do a sear on both after they are done in SV, but they come out perfectly done and fork tender!

 

[dsk]

Don't forget the microwave oven!

So true. I can recall my wife giving her mother a microwave oven, perhaps 45 years ago. Her mother hated it, and could not understand why anyone would want one. That is, until she discovered it could cook a potato in 5 minutes or so. Then she loved it. Clearly I left out a cooking tool I perhaps use more than any other, though mostly for heating or reheating already cooked food. But it is great for cooking any type of sausage (on low,) but I might sear the sausage after for flavor and presentation. Baked potatoes and twice baked potatoes are always done in the microwave.

 

[JIMSMOKES]

Don't forget the microwave oven!

WhenI was in my upper teens. I use to do a frozen solid ribeye in less than 10 mins. That me and my over drinking friends loved!

 

[dr k]

WhenI was in my upper teens. I use to do a frozen solid ribeye in less than 10 mins. That me and my over drinking friends loved!

Nothing wrong with a frozen solid steak, but it has it's opportunity cost of not pre rest dry brining. Same with a frozen solid turkey that takes 50% longer and taking out the giblet bag after an hour, then season the bird. A steak frozen solid on Thermoworks with Kenji Alt Lopez said direct heat sear 7 min per side, then flip and season seared side, then another 7 min and flip off to the side (indirect) and season that seared side. Spin 180 in 2 min , then flip in 2 min, then spin, then flip etc till your doneness is reached sear to sear. This will have a finished sear edge to edge like Sous Vide without bands of over cooked well, medium well, medium a little med rare, then medium, med well and well, then the sear, but the salt hasn't had time to work for you on flavor and tenderizing if it's frozen solid. In 2 hours you'll never get a thawed fridge steak to room temp from 37 to 67 in two hours with temps so close, being 30 degrees. It's a room temp stall. It'll still be 50 IT only rising 13 degrees, but salt works much better, quicker when the surface temp heats up being at room temp vs dry bring in the fridge. I'll decently Kosher salt a steak and counter pre rest an hour an inch if I have the time for it to dissolve into the sodium and chloride ions to penetrate cells and dissolve myosin to tenderize so it can't contract as much cooking vs not pre resting dry brining. But sometimes I'll do a frozen solid steak this method because I'm over due and you have do what you have to do.