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Sous Vide taught me resting meet was a farce. There's zero rest time when cooking that way, and it causes the meat, especially steak, to come out perfect every
by post_break 1y ago
Sous Vide taught me resting meet was a farce. There's zero rest time when cooking that way, and it causes the meat, especially steak, to come out perfect every single time. There's a reason why it's pretty much banned in most cooking competitions.
- tptacek 1y agoWhat cooking competitions ban sous-vide/low-temp cooking?
- post_break 1y agoPretty much all rib cooking competitions ban it.
- tptacek 1y agoI would be shocked if you could win a rib competition with sous vide ribs. I've done them a bunch of times. They're fine. They're not revelatory.
- post_break 1y agoI mean it's not unheard of: https://kbindependent.org/2023/04/17/after-sous-vide-controversy-bbq-team-smokes-kb-rib-off-prize/ https://kbindependent.org/2023/04/17/after-sous-vide-controv...
- tptacek 1y agoYeah, I acknowledge that low-temp is banned in a lot of competition BBQ. Weird! But ok!
- freddie_mercury 1y agoThen why the need to ban it?
- tptacek 1y agoI don't know! Apparently I'm just wrong about this! For the record, I'm just expressing surprise, not trying to refute the claim.
- 0cf8612b2e1e 1y agoWeird. Most cooking is about temperature control. Funny thing to ban the technique which is so effective.
- tptacek 1y agoThat a sous vide rack of ribs could win a competition to me speaks to the artificiality of competition BBQ.
- sumeno 1y agoA car could win a bike race too
- 0cf8612b2e1e 1y agoI naively thought it was about delivering the best plate of food, regardless of equipment and technique. A “rib” competition, not a “smoker” competition.
- kasey_junk 1y agoYes? It lowers the degree of difficulty tremendously. And most people, even bbq judges, probably can’t taste the difference between a sous vide with smoke finish and a full smoker preparation. But bbq competitions are about making the best ribs the same way car racing is about going around an oval the fastest. Equipment rules matter more than bare outcomes.
- tptacek 1y agoI get what you're saying but I don't just mean that it's unsporting or defeats the purpose of the conversation, but rather that it suggests the outcomes are judged on a rubric that doesn't capture what makes extremely good BBQ good, but rather basic textural and visual things. Like, Green Street in Chicago is, IIRC, combi-cooked before it's smoked; it's also just OK.
- 1y ago
- inasio 1y agoI've also heard that sous-vide is typically banned in BBQ competitions. A quick google search did find some examples to support it: https://www.texoassociation.org/wp-content/uploads/2023/09/Outlaw-BBQ-Association-Rules.pdf https://www.texoassociation.org/wp-content/uploads/2023/09/O...
- psunavy03 1y agoThat's like saying jet engines are banned in IndyCar. Umm . . . yeah? Because they're competing to see who makes the best SMOKED meat, and sous vide would be using the wrong cooking technique.
- Workaccount2 1y agoPeople would probably do stuff like sous vide and then finish with 5 minutes in the smoker.
- tayo42 1y agoProbably the reverse becasue you want to accurately control the end temperature. And, atleast with a pressure cooker, comes out amazing.
- Swannie 1y agoFrom Meathead's posts, he talks about the smoke only being absorbed in the first part of the cooking. I had assumed that correlated to the temperature... I would be smoking first, then sous vide if I was going for smoke and internal texture. But if you're going for a bark/crust, I am not sure sous vide helps, as the moisture coming out of the meat is part of that process.
- tayo42 1y agoYeah that's probably true about the bark
- nkrisc 1y ago> There's a reason why it's pretty much banned in most cooking competitions. In what competitions is it banned? There’s a lot more to an award winning plate than just a perfectly cooked steak. If you mean those TV shows, then I would speculate it has more to do with being slow and boring to watch.
- teaearlgraycold 1y agoCompared to a gas stove flaring up in streams of salty meat juice you can imagine a tremendous difference in audience appeal.
- 0x457 1y agoJust wait until chef pulls out a flamethrower to make a gray slob of meat into a delicious steak.
- bongodongobob 1y agoI work with someone who does national steak cooking competitions to the level where he has sponsorships. They sous vide.
- ipsum2 1y agoResting meat is needed if you don't use sous vide, because of the temperature differential in the inside and surface.
- jghn 1y agoReverse sear is a similar situation, but not sous-vide.
- reddit_clone 1y agoI am really interested in Sous Vide cooking. But cooking meat in plastic bags turns me off.
- lizardking 1y agoYou don't need to rest slow cooked meat. That's the difference