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Re: sous vide, why not? We've been using this for quite a while, it was one of those "experiments" during the shutdowns. Yeah, it takes some equipment, and lik
by jrapdx3 5y ago
Re: sous vide, why not? We've been using this for quite a while, it was one of those "experiments" during the shutdowns.
Yeah, it takes some equipment, and like everything else there's a bit of a learning curve. For a lot of foods we like it works exceedingly well.
One thing though is that an item (poultry, fish, steak, etc.) cooked sous vide is essentially poached, probably not how you'd like to serve it. One way to deal with this is searing cooked meats rapidly in a cast-iron skillet. An alternative (that I prefer) is using my trustworthy Bernzomatic propane torch for the job. A quick "painting" with the flame gives a nice appearance and taste. Fun to do especially when we have dinner guests, a little dramatic flair never hurts.
And of course when not "incinerating" the evening meal, the torch is great for welding aluminum parts, a true multi-use tool.
- milleramp 5y agoI know it’s good, my objection is I am trying to avoid yet another kitchen specialty device that I use less and less as time goes on. I have a pressure cooker and a waffle iron that need some love. :)
- jrapdx3 5y agoPressure cookers are great for stocks, cooking beans, rice. Waffle iron, well, not so much. Our kitchen is small, no room for mere gadgets. Sous vide items compact pretty well so not a storage hog. Time not space is the issue. Like >=1 hour for slabs of fish, not practical for many people.