- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Sous Vide Ribeyes
Posted on 7/23/15 at 9:27 am to Dooshay
Posted on 7/23/15 at 9:27 am to Dooshay
i'll just say i'll keep learning how to cook with my sous vide device and not bother anyone else about it.
i'm not sure why this method is being blasted into oblivion...it's a tried and true method. does it take longer? sure. Much longer? in some cases, yep. but the people who try it have noticed a considerable difference in the end result.
Put it this way, last night, I sealed up 2 chicken breasts and put it in the sv bath for an hour. In that hour, i went for a run at memorial park. by the time I got back, it was done. I took it out of the bag, seared it for a little bit on the stove and sliced the breasts. tender, very moist, and delicious.
It really didn't take much time to do it all, and really...it's minimal effort.
i'm gonna keep trying new things with it.
i'm not sure why this method is being blasted into oblivion...it's a tried and true method. does it take longer? sure. Much longer? in some cases, yep. but the people who try it have noticed a considerable difference in the end result.
Put it this way, last night, I sealed up 2 chicken breasts and put it in the sv bath for an hour. In that hour, i went for a run at memorial park. by the time I got back, it was done. I took it out of the bag, seared it for a little bit on the stove and sliced the breasts. tender, very moist, and delicious.
It really didn't take much time to do it all, and really...it's minimal effort.
i'm gonna keep trying new things with it.
2
Posted on 7/23/15 at 9:31 am to The Egg
There are only a few here blasting it, and they don't realize that they're likely already eating food prepared this way. Restaurants have been doing it for decades.
Chicken and pork, man. That's the best. If it's skinless, I generally don't sear chicken, just season or sauce it.
Oh, if you're looking for a fat to sear in... I already mentioned ghee, and it's my favorite. But duck fat is incredible, too. The browning in duck fat is superior to any other I've used.
Chicken and pork, man. That's the best. If it's skinless, I generally don't sear chicken, just season or sauce it.
Oh, if you're looking for a fat to sear in... I already mentioned ghee, and it's my favorite. But duck fat is incredible, too. The browning in duck fat is superior to any other I've used.
Posted on 7/23/15 at 9:56 am to The Egg
quote:
i'm not sure why this method is being blasted into oblivion...
because there is literally a guy on page 2 talking about his medium rare chicken.
give me a break.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News