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Cook it sous vide and then give it a quick sear. Everything in moderation.
by numbsafari 2y ago
Cook it sous vide and then give it a quick sear.
Everything in moderation.
- reducesuffering 2y ago> Cook it sous vide Then you're getting heated plastic?
- aitchnyu 2y agoIs sous equivalent to an Instant Pot set to a lower temperature and at atmospheric pressure?
- positr0n 2y agoIt kind of could be for some meals maybe, but not really. What people love about sous vide is that you can cook a steak to 135 or whatever exact temperature you desire then sear it. To do that you need both circulating water (to make sure the water bath is exact everywhere) and plastic (so half the meat flavor doesn't leach out into the water bath.
- tjohns 2y agoThe “quick sear” is specifically what causes the Maillard reaction though!
- numbsafari 2y ago> Everything in moderation.