5 ms·
Great demonstration that the process of cooking is rather general and encompasses more than most people associate with their concept of cooking. Cooking is jus
by fwlr 4y ago
Great demonstration that the process of cooking is rather general and encompasses more than most people associate with their concept of cooking.
Cooking is just applying heat to food. Stovetops, grills, and pans conduct that heat to food using metal; ovens conduct it using air; fryers use oil; sous vide uses water. Each provides increasingly precise temperature control. The dishwasher method uses both water and air and doesn’t have much precision of temperature control, but it turns out alright because food is pretty tolerant of imprecise temperatures in cooking.
I like to use the reverse sear method to cook my steak, and I have jokingly referred to it as pas sous vide (“not under vacuum”) because I’m imitating sous vide except using an oven to keep air at a certain temperature rather than using an immersion circulator to keep water at a certain temperature. But in principle you could say dishwasher salmon is pas sous vide as well.
- pfannkuchen 4y agoI am failing to grasp the wordplay in pas sous vide, but the rest of your comment sounds very sensible so I think it might be because I don’t speak French. Isn’t almost everything in life pas sous vide? Legacy style lightbulbs excluded.
- adamkochanowicz 4y agoI don't think it's wordplay. I think they are saying it's like sous vide but not.
- Name_Chawps 4y agoThe mechanism is different because it doesn't use a vacuum, but it's similar to sous vide in its effect.
- fnbr 4y agoSous vide translates literally to “under vacuum” as it involves cooking food in plastic bags that are vacuum sealed and cooked in water baths at precise temperatures. The technique, however, is much more useful for the temperature control elements than the vacuum. The reverse sear method mimics the temperature control element of the technique, but is just done in an oven, so it’s very much not under a vacuum.
- dragonwriter 4y ago> The technique, however, is much more useful for the temperature control elements than the vacuum The vacuum sealing (which doesn’t actually leave a vacuum, because its not done in a rigid container, so name aside, sous vide cooking is not, in any substantive sense, cooking under vacuum) is a technique in achieving temperature control, because it means the food is in direct contact with the bag which is in direct contact with the water bath, rather than there being air in the bag insulating the food from the water bath. > The reverse sear method mimics the temperature control element of the technique, but is just done in an oven, so it’s very much not under a vacuum. In an oven, the food is in direct contact with the thermal medium without a layer in between, but the thermal medium is air rather than water; air has a similar specific heat but much lower density than liquid water at constant pressure, so even if your heat control is as good as in a sous vide system (with most ovens, it is not) you still aren’t really getting the same effect. Reverse sear is a faster, hotter, less even method than sous vide, with the advantage (for steaks, and things where this is an advantage) of producing greater surface evaporation which provides a better sear.
- userbinator 4y agocooking under vacuum I imagine if you tried to cook in an actual vacuum, you'd end up with dessicated food instead, as all the volatiles will evaporate.
- krisoft 4y agoI heard that space smells like seared steaks.[1] Now we know why. Clearly someone tried the real sous vide. :) 1: https://www.theatlantic.com/technology/archive/2012/07/what-space-smells-like/259903/ https://www.theatlantic.com/technology/archive/2012/07/what-...
- samstave 4y agoOr its from all of the millions fried in the Explosions of the Deathstars and Alderon. Or better known as 'The Battle of Sous Vader'
- fwlr 4y agoYes, everything except incandescent bulbs and space stations are pas sous vide. That’s where I find the humour: sous vide is simply an imprecise term for referring to a particular cooking method, but as it has escaped professional kitchens and made its way to home cooks, it has acquired a kind of respect as an arcane art that it arguably doesn’t deserve (and definitely doesn’t get in professional kitchens). I like pas sous vide because it’s an even more imprecise term. (It’s not a very funny joke, honestly.)
- arketyp 4y agoMy poor man's sous vide is filling a really big pot with water and heating it up to a specific temperature. There's so much volume it doesn't cool down significantly by the food during cooking time. I put my piece of meat in a regular plastic bag and sink it down keeping the ends above water held secure by the lid.
- pshc 4y agoSeems like the energy bill would be more expensive in the long run compared to getting a cheap sound vide accessory.
- HopenHeyHi 4y agoIf you get thick well insulated clay(?) pots the granny method is to bring them up to temp, wrap them in towels, smother em with pillows for good measure, and leave the food to cook like that for X hours. :)
- justsomehnguy 4y ago> clay(?) pots Yep, clay. It doesn't really matters (you can use anything) but clay pots have a thick walls and keeps the temp for long, so they are often used for that long after a wood and coal burning stoves became extinct in regular homes. All Eastern Europe has a tons of variations of different recipes for cooking meals in pots.
- dzhiurgis 4y agoHow much of cooking is just a chase for tastier food? Up in Eastern Europe everyone is hardcore convinced overcooked meat is healthy because no bacteria plus warm food good for stomach. Tons of people still wince at medium rare steak.
- dudus 4y agoBecause in eastern Europe it's probably more dangerous to eat rare meat due to more lax regulations. There's a reason restaurants add an asterisk after meat dishes. There's risk involved in consuming rare foods. The risk is just very small in the US and Europe. Not so small in other countries.
- Jolter 4y agoI don’t think this is true at all. I’ve been to dozens of countries all over the world and in each one you will find dirty kitchens as well as clean ones. You should visit Eastern Europe some time. It’s not just a stereotype.
- tsimionescu 4y agoBorn and living my whole life in Romania, I can tell you that this fear is pretty true. Many people, especially from the older generations, don't trust medium or under steaks. I should say those that it's not so much a question of the cleanliness of the kitchen, but of the confidence in quality control of the meat. Parasites and tainted meat are a lot more common than in more wealthy countries.
- Jolter 4y agoOk so meat controls are bad in Romania. Romania is in Eastern Europe, but so are Poland, Hungary and the Czech Republic. I would have no qualms at all eating rare meat in either of those countries. I just think stereotyping “Eastern Europe” as some mid-20th century agrarian backwater is very counterproductive to good discussion.
- ReptileMan 4y ago>both water and air and doesn’t have much precision of temperature control, but it turns out alright because food is pretty tolerant of imprecise temperatures in cooking Actually my default program in the dishwasher is 55C water temp. Which is brutally overcooked for farmed salmon IMO (I prefer it around late 30-s, early 40-s), but it is precise. you can use it as a poor man's sous vide in a pinch I guess.