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Sous Vide? Is it worth it?
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Reading that was like watching The Generation Game.cafcfan said:Is it another piece of crap cluttering up already busy working surfaces? You're all a bunch of yoghurt knitters.
Air fryers, Sous Vide machines, slow cookers, kettles, toasters, George Forman Grills, Breville Sandwich toasters, ice cream makers, pizza ovens, coffee pod machines, Ninja food processors, bread makers, electric can openers, knife sharpeners and microwaves. Jeez, I'm surprised anyone has room left to do any actual food preparation.
The only things I have out and about are a toaster and a kitchen towel holder.But as others have pointed out, you forgot a few.Not a bad haul though.
”Didn’t he do well!”4 -
Bought it today. Tested it immediately. Never been able to get meat cooked to this perfection before. From edge to the middle, the meat cooked the same (medium rare). Huge fan.
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@danepak This site has some great advice on sous vide, not just the searing method mentioned in the article.
Sous Vide Steak Guide | Sous-Vide Magazine
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I'm sorry but that meat is suffering badly from the complete lack of any Maillard Reaction. It is this chemical reaction during the searing of the meat on a griddle or in a pan which gives meat a high percentage of its flavour. (It's what makes BBQs so tasty.)Danepak said:Bought it today. Tested it immediately. Never been able to get meat cooked to this perfection before. From edge to the middle, the meat cooked the same (medium rare). Huge fan.1 -
Sorry don't see the attraction myself, bit of boiled rice maybe but can micro that but deffo not boiled in the bag meat. 😱1
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I use my Ooni Pizza Oven with cast iron skillet to sear the steak after sous vide. It works well but much easier to control on a thick cut of steak.2
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I understand, but have a butchers (no pun intended) at my previous post, which I’ve pasted below.cafcfan said:
I'm sorry but that meat is suffering badly from the complete lack of any Maillard Reaction. It is this chemical reaction during the searing of the meat on a griddle or in a pan which gives meat a high percentage of its flavour. (It's what makes BBQs so tasty.)Danepak said:Bought it today. Tested it immediately. Never been able to get meat cooked to this perfection before. From edge to the middle, the meat cooked the same (medium rare). Huge fan.Powell2ThePeople said:@danepak This site has some great advice on sous vide, not just the searing method mentioned in the article.
Sous Vide Steak Guide | Sous-Vide Magazine
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I just need to give it more time on the bbq (gave it one minute on each side). The surface should have been hotter too. Was still very tasty and so juicy.cafcfan said:
I'm sorry but that meat is suffering badly from the complete lack of any Maillard Reaction. It is this chemical reaction during the searing of the meat on a griddle or in a pan which gives meat a high percentage of its flavour. (It's what makes BBQs so tasty.)Danepak said:Bought it today. Tested it immediately. Never been able to get meat cooked to this perfection before. From edge to the middle, the meat cooked the same (medium rare). Huge fan.
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Thanks, will have a good look.Powell2ThePeople said:@danepak This site has some great advice on sous vide, not just the searing method mentioned in the article.
Sous Vide Steak Guide | Sous-Vide Magazine
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You’re only supposed to see one of those in the bedroom. Wakes you up with a nice cup of tea. In theory.SuedeAdidas said:
Goblin TeasmadeDanepak said:
You forgot the Sodastream™️cafcfan said:Is it another piece of crap cluttering up already busy working surfaces? You're all a bunch of yoghurt knitters.
Air fryers, Sous Vide machines, slow cookers, kettles, toasters, George Forman Grills, Breville Sandwich toasters, ice cream makers, pizza ovens, coffee pod machines, Ninja food processors, bread makers, electric can openers, knife sharpeners and microwaves. Jeez, I'm surprised anyone has room left to do any actual food preparation.
The only things I have out and about are a toaster and a kitchen towel holder.0 -
Jesus Christ0
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Blueberry porridge - now there’s an idea for my breakfast on the last day of 2024 (won’t work on New Years Day as I’ll be hungover and probably want bubble and squeak for brekkie).Powell2ThePeople said:0 -
I thought half the point of sous vide was that it dissolves the chewy tissue in the meat, making it super tender?Powell2ThePeople said:PS Your steak looks good, even so.0 -
The main selling point of sous vide is temperature (and therefore done-ness) control.JamesSeed said:
I thought half the point of sous vide was that it dissolves the chewy tissue in the meat, making it super tender?Powell2ThePeople said:PS Your steak looks good, even so.0 -
Did he sous vide?Wheresmeticket said:Jesus Christ1 -
A good mate of mine has one, granted in a former life he was a trained chef. I can only concur with everything @Chunes has said, it is a massive cheat code to making meat hold its moisture and flavour. He made these little Veal steaks in there and they blew me away he has also done sirloin in there which I'm not a fan of but absolutely bent my head it was so tasty. As others have done, it got seared afterwards on a very hot grill which I was grateful for as I didn't like the look of the meat when it came out of the water as much as I was assured it would taste great.
I've been opposed to my missus getting an air-fryer as we already have a fan over and more importantly nowhere for something that size to go so no way will I be getting a sous vide anytime soon sadly.
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I was looking for a slow/multi cooker kind of thing.I got a Sage one that also has a sous vide function. I have used it quite a few times with chicken and steak and it works pretty well.0
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You can also pasteurise eggs in a sous vide. Useful for people who are squeamish about raw egg whites in cocktails and the like.0
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Did a 2kg ribeye yesterday. Was perfect all the way through. So juicy.
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That looks handsome.1
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Great work. And you're repping a Global knife as well. A man after my own heart.
Have you treated the missus to the salmon yet?1 -
Tried chicken breast today. 65 degrees for 1 1/2 hours, marinated with garlic, ginger, honey and soy sauce. Then 1 1/2 mins on each side. Rested for 5 mins. Came out extremely juicy. Very tasty.
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