Things that make you go, "huh?"

[Chicken Dinner]

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

[DeputyDog]

So basically they're boiling it?

[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?

[LJ3]

innersting. Weird, but innersting.

[BarryBobPosthole]

Wow. Interesting.

BKB

[Thumper]

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.

[BarryBobPosthole]

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

[BaseballCoach (Rev A)]

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.

[Thumper]

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

[FooBang]

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