3 ms·

Why sous vide? Does the food taste better or prepare faster or ...?

josho 5y ago
Another name for the gadgets is 'precision cooker'. You have perfect control over the temperature of the meat. So, you'll end up with perfectly tender meat, every time. I don't use my sous vide often, but when I do the results are fantastic. I'm a bit of a BBQ purist, and will even confess that everything comes out better when I use the precision cooker then brown the meat on the grill.
enobrev 5y ago
Definitely not faster, but as the other commenter said, it's far more precise. The result is exactly as you set it every time with no variation. It's also far more forgiving, which tends toward the lesser variation. It definitely takes longer, but there's far less pressure when it comes to planning and timing. A thawed steak is done after about an hour, or frozen after about 80 minutes. But if I leave it in for another hour or two, there's no difference in quality - it's still perfect, with a minute to finish on a hot cast iron. So if I'm cooking for a crowd or busy working on sides (or just plain busy or lazy) I can still get an absolutely perfect steak (or whatever) every time at exactly the time I need it. I've also found it to be excellent for long-cooking like a Brisket or Pork Shoulder, where I'll cook it in the water bath for about 24-32 hours, and then smoke it low and slow on the grill for 3-4 hours.
lbotos 5y ago
This is my standard routine: - Grab my chicken cuts, and season them. - Throw in a 2 days worth of meals of chicken into the sous vide and set the temp. - let it cook for 45 min. (No need to monitor, it's a water bath -- nothing to flip or think about.) - Even if it goes slightly over ( I once had it go for 90 min as I got trapped in a meeting) your meat stays at the perfect doneness. - I take out a meal's worth of chicken and Sear it in a pan for 5 or so minutes. THE SECRET: Take the rest of the chicken and immediately ice it and get it in the fridge. Now, for the rest of those pieces, I take them out at meal time, and sear to heat and I get perfect chicken that you'd not even realize are leftovers. Works same for pork and steak too, just cook that slightly less.

Another name for the gadgets is 'precision cooker'. You have perfect control over the temperature of the meat. So, you'll end up with perfectly tender meat, every time. I don't use my sous vide often, but when I do the results are fantastic. I'm a bit of a BBQ purist, and will even confess that everything comes out better when I use the precision cooker then brown the meat on the grill.

enobrev 5y ago

Definitely not faster, but as the other commenter said, it's far more precise. The result is exactly as you set it every time with no variation. It's also far more forgiving, which tends toward the lesser variation. It definitely takes longer, but there's far less pressure when it comes to planning and timing. A thawed steak is done after about an hour, or frozen after about 80 minutes. But if I leave it in for another hour or two, there's no difference in quality - it's still perfect, with a minute to finish on a hot cast iron. So if I'm cooking for a crowd or busy working on sides (or just plain busy or lazy) I can still get an absolutely perfect steak (or whatever) every time at exactly the time I need it. I've also found it to be excellent for long-cooking like a Brisket or Pork Shoulder, where I'll cook it in the water bath for about 24-32 hours, and then smoke it low and slow on the grill for 3-4 hours.

lbotos 5y ago

This is my standard routine: - Grab my chicken cuts, and season them. - Throw in a 2 days worth of meals of chicken into the sous vide and set the temp. - let it cook for 45 min. (No need to monitor, it's a water bath -- nothing to flip or think about.) - Even if it goes slightly over ( I once had it go for 90 min as I got trapped in a meeting) your meat stays at the perfect doneness. - I take out a meal's worth of chicken and Sear it in a pan for 5 or so minutes. THE SECRET: Take the rest of the chicken and immediately ice it and get it in the fridge. Now, for the rest of those pieces, I take them out at meal time, and sear to heat and I get perfect chicken that you'd not even realize are leftovers. Works same for pork and steak too, just cook that slightly less.