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I would have assumed PG had eaten at decent restaurants, so the endorsement is weird. You can get OK salmon in a frying pan, but like pretty much every protein,
by matthewowen 12y ago
I would have assumed PG had eaten at decent restaurants, so the endorsement is weird. You can get OK salmon in a frying pan, but like pretty much every protein, you'll probably get better results with sous vide + a quick sear/blowtorch.
Conveniently, it's also easier than frying, requires less hands-on time, and is tremendously repeatable. And you can now buy all the gear you need for about the price of one of these pans!
- xallthey 12y agoI have both and like both! I'll pick my weapon depending on time constraints (typically 55 minutes sous vide ~= 15 minutes on pan). The pan is also super repeatable.
- chewxy 12y agoIt's harder to get a crispy skin with blowtorch. I pan sear my salmon skin post sous vide anyway - get the pan up to 220C - 250 and 30s skin down. Bam. Crispy skin.
- legohead 12y agoyou can sous vide with ziplocs[1] and a temperature gauge. [1] https://www.youtube.com/watch?v=Qi-tyQvRgJw https://www.youtube.com/watch?v=Qi-tyQvRgJw
- compumike 12y agoHonestly, we've tried sous vide before. Pantelligent is tastier. For many practical reasons, I believe that sous vide is not likely to become a standard household kitchen item. A frying pan and smartphone already are. See also comments here: https://news.ycombinator.com/item?id=8626599 https://news.ycombinator.com/item?id=8626599