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We have become sous vide fans. So much so that we developed our own low end
cooker that gets married to a rice cooker
https://www.kickstarter.com/projects/1241955413/room-central
Sous vide is a good way of cooking as it seals in the flavour and gives it
a different texture.
Good cooking tips from Thomas Keller
just put it in a hot tub , and you can be right there with it…
I think the advantages of Sous Vide didn’t really came out; unfortunately.
Maybe the pan was not hot enough to sear the meat faster and without making
it so well done around the medium rare core.
@tedsword — there are most likely people there who are very into food who
do not understand the method behind some of the preparations. not everyone
at the classic is a cook.
@bigVC25 Yeah i’m stupid. And yes, attempting to insult people gives me
tremendous satisfaction. Yet, i’m still not the one babbling shit about
things he clearly has no idea about.
@bigVC25 Isn’t used in France? That is where the technique was developed.
The French have been cooking sous vide for over 35 years.
@iwutlaoha I agree with your statement, however, you didn’t include that
sous-vide was, in fact developed as a cooking technique (many chefs
originally stored their meats and some legumes under vacuum seal until
someone got lazy and creative all at once) in the mid-to-late 70s. After
that, it gained popularity with many chefs around the world, hence the
reason for its being promoted on television back thirty years or so ago.
How old is that cooking advert btw?
@charliewheeler21 He cooked it sous vide and then seared the Lamb. Cooking
the meat in the package doesn’t create a sear so that is why he finishes
the meat in the pan.
@bigVC25 I could be wrong, but something tells me you haven’t worked in a
professional kitchen, or ever used sous vide as a technique in cooking. The
technique is not as old as vacuum sealing perishables, and
thermocirculators were originally used to keep consistent temperatures in
lab experiments, but who says you can’t implement technology in to the
kitchen? If that were the case we’d all still only be cooking over a camp
fire.
@An33t Apart from the hair, the eyes, the mouth, the face, the body, the
hands… … yeah.
sous vide on the stove stop is never consistent imo. Besides i dont think i
can monitor the temperature every minute
Sous vide is not a very difficult thing to do [unfortunately Thomas Keller
didn’t made this understandable] – nor you need very expensive kitchen
equipment. Sous vide is absolutely the cooking technique of the future and
will have a greater impact as the microwave [Heston Blumenthal]. It is just
very clever and it eliminates the guessing, which temperature your meet is
cooked. There are already cheaper appliances, which makes it possible in
the home kitchen [as well as “hacks”.