Any Sous Vide experts out there

[quercus alba]

I'm a gonna try mine out this weekend

[BarryBobPosthole]

Never heard of it. Does it come in a can?

BKB

[Chicken Dinner]

Sure seems like quite the rage. I’ve read up on it some and would love to try it.


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[quercus alba]

controlled temperature cooking. Take a look at it on youtube

https://www.youtube.com/watch?v=BJSJwjjDYbc

[Hombre]

Son does steaks this way. They're pretty good.

[LJ3]

I have a buddy that's really in to it. His steaks are good but I honestly don't notice a ton of difference. Maybe it's more suited to specific cuts, not sure.

[Big Muddy]

Wonder how it would work on a drumstick off a 3 year old gobbler ???

[BarryBobPosthole]

I can’t imagine a boilt steak being much punk.

I’d much rather burn them.

BKb

[quercus alba]

I'm not a huge steak man myself, I'm wondering more how it does with veggies

[Big Muddy]

We steam all our veggies.....saves all the taste and nutrients.

That sous thingy looks like an awful lotta trouble.....I'm with Tpost, I'd rather sear my steak over hot charcoal.

[Trav]

I can’t imagine a boilt steak being much punk.

I’d much rather burn them.

BKb

He ain’t lying

[Chicken Dinner]

I heard Chipotle does all their meats sous vide. I think a lot of fairly nice restaurants do as well. I can definitely see the benefit when trying to produce a consistent product on a commercial scale. I’m thicker steaks and roasts I’ve been trying the “reverse sear” method. Similar concept where you go relatively low temp/indirect until you get close to your desired temp, pull them off the grill crank up the temp and then put a good sear on your steak to finish it off.


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[quercus alba]

All the internet experts say to season right before the searing process, not during the cooking

[BarryBobPosthole]

I did a reverse sear on the prime rib I made at Christmas and was quite pleased with it. I did put a good kosher salt crust on it first off though.

BKB