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I raise the bar higher - how hard and how long do you need to hit the chicken to make it sous vide
by p0w3n3d 1y ago
I raise the bar higher - how hard and how long do you need to hit the chicken to make it sous vide
- rkomorn 1y agoSometimes I wish the anglophone cooking world hadn't forgotten that "sous-vide" actually refers to the vacuum sealing.
- walthamstow 1y agoThank you, francophone, I will now be that one annoying guy who uses it correctly in English
- rkomorn 1y agoTo be fair, I'm not hugely annoyed about saying "sous-vide it" as short for "vacuum-seal it and cook it in a water circulator (or steam oven)" since it is, after all, a very common use case for vacuum sealing beyond just storage. But in OPs context, I don't even know what it was supposed to mean. Like... just cooked? Are we including a final sear after the circulator? Edit: and actually, "sous-vide" means "vacuum sealed" (or even more literally "in a vacuum"), so you technically "cook it sous-vide", you don't "sous-vide it", because it's not a verb. But also yes: language is how people use it.