View Full Version : Any Sous Vide experts out there
quercus alba
12-27-2017, 05:37 PM
I'm a gonna try mine out this weekend
BarryBobPosthole
12-27-2017, 05:39 PM
Never heard of it. Does it come in a can?
BKB
Chicken Dinner
12-27-2017, 05:51 PM
Sure seems like quite the rage. I’ve read up on it some and would love to try it.
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quercus alba
12-27-2017, 06:14 PM
controlled temperature cooking. Take a look at it on youtube
https://www.youtube.com/watch?v=BJSJwjjDYbc
Hombre
12-27-2017, 06:50 PM
Son does steaks this way. They're pretty good.
I have a buddy that's really in to it. His steaks are good but I honestly don't notice a ton of difference. Maybe it's more suited to specific cuts, not sure.
Big Muddy
12-28-2017, 11:39 AM
Wonder how it would work on a drumstick off a 3 year old gobbler ??? ;)
BarryBobPosthole
12-28-2017, 11:40 AM
I can’t imagine a boilt steak being much punk.
I’d much rather burn them.
BKb
quercus alba
12-28-2017, 11:42 AM
I'm not a huge steak man myself, I'm wondering more how it does with veggies
Big Muddy
12-28-2017, 11:50 AM
We steam all our veggies.....saves all the taste and nutrients.
That sous thingy looks like an awful lotta trouble.....I'm with Tpost, I'd rather sear my steak over hot charcoal. ;)
I can’t imagine a boilt steak being much punk.
I’d much rather burn them.
BKb
He ain’t lying
Chicken Dinner
12-28-2017, 06:00 PM
I heard Chipotle does all their meats sous vide. I think a lot of fairly nice restaurants do as well. I can definitely see the benefit when trying to produce a consistent product on a commercial scale. I’m thicker steaks and roasts I’ve been trying the “reverse sear” method. Similar concept where you go relatively low temp/indirect until you get close to your desired temp, pull them off the grill crank up the temp and then put a good sear on your steak to finish it off.
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quercus alba
12-28-2017, 06:12 PM
All the internet experts say to season right before the searing process, not during the cooking
BarryBobPosthole
12-28-2017, 06:20 PM
I did a reverse sear on the prime rib I made at Christmas and was quite pleased with it. I did put a good kosher salt crust on it first off though.
BKB
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