Things that make you go, "huh?"

Sous-vide steak. I wouldn't think this would be very appetizing, but who knows?

http://www.seriouseats.com/2010/03/h...ide-steak.html

So basically they're boiling it?

Not exactly. You put it in the temperature of water that you need for the desired "doneness" in a sealed plastic bag. So, 130f for medium rare. That way the meat never gets above that temperature and in theory the meat comes out perfectly every time. I think water boils at over 200f. Still kind of f'ed up if you ask me. I mean, where's the sizzle?

innersting. Weird, but innersting.

Wow. Interesting.

BKB

Quote:

---

Originally Posted by Chicken Dinner

Not exactly. You put it in the temperature of water that you need for the desired "doneness" in a sealed plastic bag. So, 130f for medium rare. That way the meat never gets above that temperature and in theory the meat comes out perfectly every time. I think water boils at over 200f. Still kind of f'ed up if you ask me. I mean, where's the sizzle?

---

True ... you aren't "boiling" at 130 degrees, you're "cooking" it. As for the sizzle ... they covered that in the "searing" section.

This make it so even a sous chef can do the hard part and the chef only has to do the searing. For mass produced assembly line steaks.

BKB

I saw that on one of those cooking shows. I think what I watched was about English country cooking. They put straw (as in hay) inside the bag for flavor. Didn't sound good at all.

English food is just one step below Yankee food as far as flavor is concerned ... IMHO of course. ;)

If you want to know how it is, go to Chipotle. That's how they prepare their meat.