Spin Off. Sous Vide

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Sell me on why sous vide is better.

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That's like an opinion man...

If you can cook it perfectly some other way, then cool. I prefer my pork tenderloin sous vided (is that a word?) because I can get it exactly where I want it texture wise. Perfect edge to edge pink and a good sear. 138 for 45 minutes to an hour, quick chill, then sear on the skillet.

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I'm not sure I get the appeal? I cam cook a pork tenderloin to perfection in less than an hour. Sell me on why sous vide is better. 

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I recently tried a New York strip that was done sous vide then seared. You know how with steak the most middle portion is the best bite in terms of how it's cooked and the texture? As you get nearer your edges, it's slightly overcooked (not severely, but in a decent sized piece of meat, the near-edge is usually more well than the middle).
This prevents that and cooks evenly all the way through due to the vacuum seal and submersion technique. If it were safe to vacuum seal in an oven, you'd probably get similar results. I just can't think of a way you'd safely pull that off. No moisture leaves, no convection current baking the outside more quickly than the inside. The final result was a steak that has a very thin sear with every non edge bit being the same, which is to say it was like the middle bite of more traditionally cooked steaks.


It's slow, but the texture was fantastic. I was skeptical at first, but the results were undeniably good.

My beefaroni came out perfect after a 12 hr bath