Sous Vide

8 years ago

It seems to be all the rage. I know restaurants have been using a version of sous vide for a long time or so I read. There are quite a few very affordable devices available. I keep wondering, thinking etc. It's probably one of the few gadgets I don't have; Maybe that's why it interests me. Then I think about the planning time; how long do I actually have to plan to make that "perfect" steak. Does this thing fit my personality or not.

Inputs from those of you who love it and why would be appreciated. Mother's day is just around the corner:))

Thanks as always

Inga

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Comments (5)

Bri Bosh
8 years ago
I don’t like food that comes out of s spud vide that much. To me it seems like a lot of buildup for some grey meat.
ifoco thanked Bri Bosh
Tootsie
8 years ago
Love it! Of course it comes out grey, you need to sear it on the grill or grill pan to get color and bring it to serving temp. I’ve had great success with boneless turkey breast, whole beef tenderloins, pork tenderloins and swordfish fillets. It’s a great addition to a kitchen. If you cook for large groups it’s invaluable!
ifoco thanked Tootsie
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Rita / Bring Back Sophie 4 Real
8 years ago
You may want to ask about sous vide on the cooking forum. There are many very talented cooks there who use the technique and have great tips and tricks.

Also there is the YouTube guy- Kenji Lopez I think is his name- he explains reverse searing and all that good stuff too.

Sous Vide is a great hobby as far as I am concerned. If you like to play with your food, you will enjoy this process.
ifoco thanked Rita / Bring Back Sophie 4 Real
ifoco
Original Author
8 years ago
Rita

Thanks much. Went on the site and there are very serious sous vide cooks. Very interesting.

Inga
sherri1058
8 years ago
It's another toy. Buy one. Have fun! I haven't had mine for too long, but so far, so good! Tonight we had steak, which I put in the bath for a couple of hours before finishing it on the grill. The best part is that I don't have to worry about final timing....need an extra 30 minutes? No worries and no disasters! And I've never made such moist and tender chicken breast or pork chops as when it's done SV.
ifoco thanked sherri1058