Thoughts on sous vide cooking? I didn't know it was a thing

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>>7554340
>sous vide

Literally who?

both methods pale in comparison to the reverse sear

>>7554340
I've got an anova circulator and an original foodsaver and I cook most of my meats sous vide if i've got the time, best steak of my life came from sous vide and then a hot cast iron sear finish. Cooked a chuck roast the other day and came out delicious, was falling apart like a good pot roast but wasn't dried out.

If there's no sear then you're missing out on a lot of flavour. Pittsburgh rare with a tiny amount of demerara on the outside of the steak to promote browning is the best way but you either need a cast iron or ceramic skillet.

>>7554340
seems like too much hassle when you can just cook whatever it is normally in a pan

>>7554340
Sous vide is a great way to maintain control and make food exactly the way you like it without worrying about overcooking.
That's not to say that you can't overcook with sous vide, it's just harder to do.

Things I will never cook any other way - short ribs (72 hour style), pork belly, ribeye steaks, chicken breasts, Turkey breast, glazed carrots, creme brulee, "poached" eggs, mashed potatoes.

I preferred that Joule thing from chefsteps and I'm excited to try it out. Have done homebrew sous vide in the past as well as other branded circulators and it's definitely a large improvement as far as precision cooking goes. Makes preparing roasts and smokeless BBQ a lot easier (live in apartment with no balcony so don't get on my case)

>>7554375
>>7554404
>>7554451
look at these memesters

>>7554340
https://en.wikipedia.org/wiki/Sous-vide
Stupid, wasteful, meme-cooking that takes ages and requires expensive gadgets and consumables.

How american.

>>7554535
You can approximate it pretty well by putting your microwave on its lowest setting and wrapping the food in Saran wrap.

>>7554535
>europoor can't afford a thing

How is that apple tasting, fox?

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>>7554543
>apple
>fox

>>7554535
>How american.

except it has a french name and YOUR OWN LINK says it was invented by a British and pioneered by the french

>Europeans and reading

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Did an improvised sous vide the other day with a freezer bag and fumbling with my stove. It came out ok, the texture was great, however it tasted a little bland although I seared it on high heat afterwards.
Any tips how to get some more roast flavors into the meat?

>>7554378
This, its like cheating at something easy

>>7554560
Sour grapes, except it doesn't make sense, because apples grow on trees up high as well.

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>>7554340
The right is the best, because tenderness is about the perceived contrast of texture. The right has a great crust, some cooked meat, and then the rare, warm interior.

If you like to eat just rare warmed meat, then I guess you could go with the left, but at that point I'd rather just have prime rib.

>>7554404
This. I will never again cook a nice cut of beef in anything but sous vide.

Also the same for Chicken and Pork

>>7553428

According to this guy it can be cheap/easy

Sous vide is for retards that don't know how to control temperature
Use it only as a crutch if you don't like learning how to actually cook

>>7554451
The joule seems ok but you're limited by the vessel depth and material due to how it mounts.

>>7554573
Did you have anything in the bag while it cooked? Throw some butter and thyme in there

>>7554535
>>7554471
Love the contrarian trolls that come out for these threads.

>>7554538
kek

>>7554451
Yeah I pre-ordered one too, but I still will probably prefer my Anova. >>7554808 is right. Also the only way to control it is through your smartphone / tablet? Come on now. That's just bad design.

>>7554751
I guess that's just like your opinion man. I'm pretty sure I'd prefer the one on the left myself, but I will say I do prefer a bit more of a sear. There's some middle ground between the two in that pic. That's the sweet spot.

>>7554792
Sous vide is just another tool. I wouldn't call it a crutch and nor would say it's for retards. There are things you can achieve with sous vide that are literally impossible to achieve with any other method.

I can get dat sweet constant 55C on the smaller burner of my stove top, pretty great.

I like it in theory but in practice it takes way too long. 3 hours for a steak? C'mon.

>>7554885
>3 hours
I do mine in 90 minutes

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>>7554885
>>7554893

I do mine for 45

>>7554573
Season it
https://www.chefsteps.com/activities/sous-vide-steak

>>7554885
It's idle time.
You don't have to watch it, you can relax while it's cooking.

How would beef with a jerky marinade be with sous vide?

>>7554903
thats basically eating straight from live animal

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>>7555083
something wrong with rare?

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If you eat a lot of red meat, it's very worth it.

I like mine very pink, and this is the easiest way to do it.

When you make it just right it's so damn good.

And the best part is that you can easily bring it to family/friends and save a lot of time, space and effort for dinner.

>>7555327
it's not how I like it, probably I should try it sometime but I prefer medium rare to medium

>>7554340
why not just cook it in a pan?

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>>7555438
Yeti Imperial Stout is so gross.

>>7554903
What temperature?

>>7556262
128 degrees, then sear on high as possible for 1 min per side

>>7554374
Enjoy losing moisture.

Why do people push these meme methods instead of just searing then cooking like they're supposed to?

>>7556294

ur gf loses moisture when she sees your gross dick and hairy back, faggot

>>7554808
>>7554842
>That's just bad design.
It fucking sucks. It's what I expect from them though.
Been using the sansaire for a couple years now. Would totally recommend the Joule if it wasn't for the fact that it has no manual controls.
What's next? A laptop that doesn't have an optical drive?!

>>7554535
Wow a poor eurocunt, what a surprise

>>7556294
>Why do people push these meme methods instead of just searing then cooking like they're supposed to?


because it comes out with a better product you berniebot cuck

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>>7554538
ayy

>>7554377

no one sous vides without searing at least after the circ, sometimes before

>Pittsburgh rare with a tiny amount of demerara on the outside of the steak to promote browning is the best way

burnt sugar is not browned steak, this sounds pleb as fuck

>>7556294
this is a reverse sear
>>7555327
sure looks dry as fuck

>>7556294

why would doing it in that order be better?

I dont cook steak, lamb, pork, or fish any other way unless Im camping. sometimes I'll even do burgers sous vide and then blowtorch finish.

>>7554885
>>7554893
>>7554903
Depends on the cut. Less tender cuts stay longer. 45 min for a filet is fine, but for a tougher cut 3+ hours is ideal. Don't cook it more than about 2 hours at below 130 though because it can lead to pretty nasty stuff.