- 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: Anyone here ever use the Sous Vide method of cooking?
Posted on 3/21/17 at 11:49 am to JohnnyKilroy
Posted on 3/21/17 at 11:49 am to JohnnyKilroy
quote:
You don't get to OT baller status by pissing away money on useless shite.
thats EXACTLY how you achieve OT baller status
0
Posted on 3/21/17 at 11:51 am to DirtyMikeandtheBoys
quote:i know!
What the hell has happened to you man? :smh:
WTF man. here you go:
$99 Ebay Sansaire Sous Vide
Posted on 3/21/17 at 11:59 am to CAD703X
is that one even Wifi?????
Posted on 3/21/17 at 12:02 pm to JohnnyKilroy
I looked into it just to learn a new technique, but I did not care for it. If you are cooking at home for your family it really isn't a practical method. If you want your proteins to be browned you have to grill or sear them first, and in doing so you lose some of the juice you are trying to retain via sous vide. To me it is all a duplication of efforts, and a waste of time.
Posted on 3/21/17 at 12:09 pm to BlackAdam
I disagree
It has made cooking at home for my family much easier and more convenient
And also much less stressful
It has made cooking at home for my family much easier and more convenient
And also much less stressful
Posted on 3/21/17 at 12:10 pm to BlackAdam
quote:
. If you want your proteins to be browned you have to grill or sear them first, and in doing so you lose some of the juice you are trying to retain via sous vide.
Wat
You don't lose any juice and sous vide isn't trying to retain what you aren't losing. It's just precision cooking. You can get and hold your protein as the precise temperature you want for the amount of time you want. You can get a perfectly good seat AFTER sous vide.
Posted on 3/21/17 at 12:13 pm to BlackAdam
quote:
To me it is all a duplication of efforts, and a waste of time.
That is because you are doing it wrong.
Posted on 3/21/17 at 12:13 pm to JohnnyKilroy
I have an Anova and have used it for steaks, tenderloin, chicken and shrimp. I love it, especially for cooking when you aren't sure precisely when you will eat. Drop a couple of ribeyes in there, cook and hold until ready to finish.
Two drawbacks: 1) Any of the food, especially chicken, is not very pleasant visually or texturally so you have to finish it off (maybe I don't know what I am doing); 2) the Anova keeps beeping every few seconds when the timer is up and there is no way to turn it off. I just cancel it and reset the temperature. Other than that I use mine weekly.
Two drawbacks: 1) Any of the food, especially chicken, is not very pleasant visually or texturally so you have to finish it off (maybe I don't know what I am doing); 2) the Anova keeps beeping every few seconds when the timer is up and there is no way to turn it off. I just cancel it and reset the temperature. Other than that I use mine weekly.
Posted on 3/21/17 at 12:14 pm to BlackAdam
quote:
If you want your proteins to be browned you have to grill or sear them first, and in doing so you lose some of the juice you are trying to retain via sous vide.
You don't do it first - you do it after.
Posted on 3/21/17 at 12:17 pm to Tortious
quote:
Anova keeps beeping every few seconds when the timer is up and there is no way to turn it off. I just cancel it and reset the temperature
Assuming yours is the same as mine, if you tap the clock icon on the screen it will stop beeping.
Posted on 3/21/17 at 12:19 pm to HungryFisherman
I'll try that.
Posted on 3/21/17 at 1:00 pm to JohnnyKilroy
Posted on 3/21/17 at 1:05 pm to JohnnyKilroy
quote:
Are the results good enough that you'd always make sure to use it when cooking steaks, etc.?
Not all steaks. I personally think well-marbled prime cuts suffer from sous vide treatment while leaner and lower grade steaks can benefit greatly. I do not use dry cooking methods other than sous vide for chicken and pork; the fine control over temperature makes that much of a difference. I've found fish to be kinda hit or miss. Boiled/poached eggs, without question.
The Food Lab should have all the info you need on the various ways you can use it.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News