Anyone ever cook Sous Vide???

[thefuzz]

IMO, and I don't mean this to be snotty....

 

But, it's a really good way for average cooks to get above average/great food on a consistent basis.  It takes much of the guesswork out of steaks, thick pork chops, and especially seafood like lobsters.

You almost can't overcook, or undercook them if you pay attention, and know how you like your food temps.

[Anybodyhome]

1 hour ago, thefuzz said:

IMO, and I don't mean this to be snotty....

 

But, it's a really good way for average cooks to get above average/great food on a consistent basis.  It takes much of the guesswork out of steaks, thick pork chops, and especially seafood like lobsters.

You almost can't overcook, or undercook them if you pay attention, and know how you like your food temps.

But aren't most cooking "mistakes" due to not paying attention? 

[thefuzz]

4 minutes ago, Anybodyhome said:

But aren't most cooking "mistakes" due to not paying attention? 

I was thinking more along the lines of overcooking/undercooking steak and lobster, especially if you don't have nice thermos to use.

Put a ribeye in there, get it to 10 degrees from Med Rare, throw it one the grill for 1.5 minutes per side and it's perfect....even thick cuts like bone in chops, and tomahawk steaks that are tougher to nail the internal temps.

I guess you could call that mistake, but I think it's more of a lack of experience cooking those type dishes.

Personally, I cook a ton, and don't really need one, but I can see where many may.

[Still Brooklyn]

But guys, it has BLUETOOTH! And the WiFis! You can now watch Netflix while you make that $75 steak!

[Hotsauce]

17 hours ago, SmokinwithWilly said:

I'm not a fan. I enjoy a nice sear on my meats and sous video doesn't provide that at all. I've been cooking all my steaks in stainless steel skillets and the oven for years. Only way to go in my opinion.

 

14 hours ago, cookinbrak said:

Put a beautiful filet in a bag and poach it for 2 hours?

And I thought trading up to draft a kicker was stupid.....

 

14 hours ago, pstall said:

Hot coals is the only way to go.

 

I hear you guys, and honestly in a lot of ways I completely agree. I'm a big green egg and Weber owner. In the last couple years I switched to a cast iron skillet for cooking steaks, which is amazing FYI. 

But, this proven technique is almost flawless. Like others have posted above, it helps from over/under cooking seafood, steak, chicken breast, etc. Most recipes still require some sort of a quick (:30 sec) seat at the end.  Here are some pics that may illustrate what this cooking does...

 

[SmokinwithWilly]

I guess it all depends on how you cook I guess. It has benefits I'd you aren't comfortable with certain foods. I am probably to cheap to spend money on the vacuum bags too.

[Inimicus]

Just like a drum smoker isnt the right tool for cooking everything neither is sous vide.

 

Sous vide is great for some things, and sometimes that a big slab of beef, but at the end of the day its just another tool for the kitchen.  No different from you food processor, mandolin slicer, cast iron, and chinois.

 

But make no mistake...

You CAN fug up food with one.

[Hotsauce]

5 hours ago, SmokinwithWilly said:

I guess it all depends on how you cook I guess. It has benefits I'd you aren't comfortable with certain foods. I am probably to cheap to spend money on the vacuum bags too.

It uses ziplock bags

[Still Brooklyn]

Pros:

Sounds cool, and oh so French.

Thomas (don’t call me “Tom”) says it’s okay. (So do Heston, Michel and Paul*)

Prevents waste.

Prevents overcooking.

Two words: portion control.

Speed of preparation (ideal for Vegas food factories pounding out 300 covers a night).

Three words: internal temperature control.

You can train a monkey to do it.

Preserves flavor of fruits and vegetables rather than having flavor and nutrients wash away in the cooking liquid. (ELV will concede the value of this attribute — thanks to a passionate argument in its defense by Alex Stratta.)

Cons:

You can train a monkey to do it.

It’s unnatural — you’re cooking food in plastic for chrissakes!

Alters natural flavor and texture of food.

It does so by altering the natural exchange of heat and fluids inherent in any cooking process.

It turns to seafood to mush.

Beef becomes some odd, never-before-seen-in-nature form of medium-rare throughout the meat (not just the center), and attains an odd, compressed, texture.

Marinates the hell out of whatever has been so encased.

We don’t go to restaurants to eat food that’s been encased in a freezer bag and then dropped into a vat of warm water. We go to (good/expensive) restaurants to eat food that’s been creatively cooked.

Nothing gets crispy, browned or charred. (Chefs will tell you they “finish” things under a broiler, but it ain’t the same thing.)

We stopped eating Gerber’s a long time ago.

Finally, the biggest con: YOU’RE PAYING TOP DOLLAR FOR FOOD THAT’S PREPARED THE SAME WAY AS BIRDSEYE AND STOUFFER’S!

[Snake]

On 5/3/2016 at 3:53 PM, Anybodyhome said:

Most "restaurant quality" food is the result of quality food and ingredients, and the right combination of each, not the cooking apparatus.

The best chefs in the world use not a lot more than gas ranges, ovens and flat tops. Few little gadgets and tricks here and there, but the basics have always served them well.  

That's what I was thinking but this do- hicky is cool. 

[Khyber53]

It's the George Foreman grill of 2016. For a narrow range of foods, it will allow you to turn out a fantastic product without a lot of fuss, mess or study. It will also allow you to cook another range of foods to a consistent, but fair-at-best quality. And then there will always be those who will take it too far and ruin some foods. Just remember that once upon a time, they were telling us the best way to roast a chicken was in the microwave.

I'm sure they are fun and take some of the guess work out of some cooking, but they will never beat a hot skillet for browning (the Malliard reaction is the cornerstone of good cooking), a low and slow braise for tenderization, steaming for sealing in juices and retaining crispness in veggies, or the satisfying joy of something deep fried.

Work that narrow band of items that it is really designed for and it will be money well spent and enjoyed. Just don't throw out the old cast iron, because sometimes the oldest methods are still the best.

[PanthersBigD]

11 hours ago, Still Brooklyn said:

Pros:

Sounds cool, and oh so French.

Thomas (don’t call me “Tom”) says it’s okay. (So do Heston, Michel and Paul*)

Prevents waste.

Prevents overcooking.

Two words: portion control.

Speed of preparation (ideal for Vegas food factories pounding out 300 covers a night).

Three words: internal temperature control.

You can train a monkey to do it.

Preserves flavor of fruits and vegetables rather than having flavor and nutrients wash away in the cooking liquid. (ELV will concede the value of this attribute — thanks to a passionate argument in its defense by Alex Stratta.)

Cons:

You can train a monkey to do it.

It’s unnatural — you’re cooking food in plastic for chrissakes!

Alters natural flavor and texture of food.

It does so by altering the natural exchange of heat and fluids inherent in any cooking process.

It turns to seafood to mush.

Beef becomes some odd, never-before-seen-in-nature form of medium-rare throughout the meat (not just the center), and attains an odd, compressed, texture.

Marinates the hell out of whatever has been so encased.

We don’t go to restaurants to eat food that’s been encased in a freezer bag and then dropped into a vat of warm water. We go to (good/expensive) restaurants to eat food that’s been creatively cooked.

Nothing gets crispy, browned or charred. (Chefs will tell you they “finish” things under a broiler, but it ain’t the same thing.)

We stopped eating Gerber’s a long time ago.

Finally, the biggest con: YOU’RE PAYING TOP DOLLAR FOR FOOD THAT’S PREPARED THE SAME WAY AS BIRDSEYE AND STOUFFER’S!

Point to the spot on the doll where the sous vide cooker hurt you...

[Panthro]

YEah I was curious how you get to a temp to start breaking down the tasty gelatin and connective tissue but also without over cooking it.

 

[Jase]

Why be snobby about the way food is prepared?  What is the point? 

 

Try it sometime and if it doesn't produce the best flank steak you've ever had, just don't ever do it again and move on with your life.