Sous Vide

[mike89]

In a resturant I can see why they like it.  It gets the steak to the proper temp and they have the equipment right there to sear it. 

I think RH hit the nail on the head why restaurants like this process. They can have a bunch of steaks cooked and up to temp and then all they have to do is slap it on the grill to give it some color and their good to go. I can only think that the steak done this way without any coloring marinade would be gray until they brown it at the end. 

to me that makes a ton sense!!  all most to easy when you think about it..    Thanks RH!!

[Rebel SS]

That would make sense. But, how many would they have sitting at that temp, and for how long...the food prep rules, ya know. I just try never to peer into a kitchen where I'm eating...you probably don't wanna know what they're doing back there!  I worked in a few!!

[mike89]

very true!!!

[delcecchi]

I have a friend that like's that gizmo, and uses it in the winter mostly.  It's all about personal preference really.  Hard for me to give up grilling and especially the smoker.  While that gizmo can cook a nice steak, it can't give you the flavor of the grill or the smoker.  But I'm sure it does work well for those who use them.  good luck.

The steak still needs to be quickly seared with screaming hot pan or grill.   How much smoke does a steak get, cooked for a few minutes on each side over high heat, anyway?

Now ribs, or pulled pork, or a whole turkey, Smoker or Weber all the way.

[Rebel SS]

I still don't get it...it only take a few minutes per side to do a steak med-rare on a grill....what are you gaining by going thru all the other rigamarole and hoopla??!

[delcecchi]

Cooked exactly right, every time, all the way through without that layer of overcooked meat on the outside.   It is especially helpful for thicker cuts.

[leechlake]

If the best steak griller in the world took a 1-1/2" Ribeye and grilled to exactly Medium Rare in center the closer you got to the top and bottom of the steak it would be medium or at least hotter than medium rare.  The sous vide steak would be exactly the same temperate in every molecule of meat.  60 second sear each side and bingo.

Leech-yep it is a gray clod of meat coming out of the sous vider thingamajig.  Looks awful.

Remember this fellas.  Most people can't cook a steak on the grill to perfection.  I know all of us can but most can't.  Also for the Nudist Colony party where everyone brings their own steak.  Thick or thin every steak could be put in the medium rare pot of water and in one hour they all are done to the same temperature.  My 18 year old son used ours the other night to make steaks for his gal.  Perfect. 

[Bobberineyes]

I don't know who to blame this on, them dems or Martha. But what would our forefathers think of us cooking dead cow in Bowling water!!  So a grill with circling heat and boiling water with the same boiling heat cooks different? Sorry boys but I'll stick to searing right off the bat.

[delcecchi]

Do whatever floats your boat, as the saying goes.   

[Bobby Bass]

Steaks here on tossed on the grill and they are done when they start to crawl off!! no hot water bath for our beef or road kill either! sleazy-422.gif

[glenn57]

 

[delcecchi]

Not quite sure why you guys keep talking about boiling water.   Sous Vide uses water at a carefully controlled temperature, in general way below boiling.   

I guess it makes you feel better about the primitive inferior methods you use for cooking.

[Leech~~]

Not quite sure why you guys keep talking about boiling water.   Sous Vide uses water at a carefully controlled temperature, in general way below boiling.   

I guess it makes you feel better about the primitive inferior methods you use for cooking.

Steaming in plastic bags if for Pea's. Not meat!  crazy-2239.gif

[Rebel SS]

I see no reason why it has to be high-tech to "taste better".  You use charcoal, don't you?  I also prefer to use the inferior method of hand-chopping, slicing and dicing vs my two food processors. Guess whatever loads yer cartridge.

[Rebel SS]

Not quite sure why you guys keep talking about boiling water.   Sous Vide uses water at a carefully controlled temperature, in general way below boiling.   

I guess it makes you feel better about the primitive inferior methods you use for cooking.

Steaming in plastic bags if for Pea's. Not meat!  crazy-2239.gif

Some folks really like it...