> Tried sous vide for the first time > Steaks were perfectly

I bet that would make a nice dildo.

>>8479542

Sous vide is great. I just don't see why people feel the need to buy crazy expensive appliances to do it when there are so many cheap and easy DIY options for it.

>>8479542

I like cooking steak the old fashioned way--i kind of like the gradient personally.

IMO the best application for sous vide are: lean cuts that easily dry out (pork tenderloin/elk/chicken breast) > tough cuts over 48 hours to tenderize (short rib) > tough cuts to replicate braise (pork shoulder/brisket) > eggs > steaks > vegetables.

I can also make a perfectly rare steak but I'm not a dick about it and waste 48 hours prepping the sumbitch

>>8479542
Someone gave me one that requires an app to use for Christmas. All the recipes are videos, and all of the people in them are hipsters.

That said, once you get past the hipster bullshit it does make good steak.

>>8479550
I'm looking at the recipies and fish would be good. I always dry those out.

sous vide steak is a meme

sous vide calamari is GOD TIER
sous vide short ribs are GOD TIER

>>8479553
it takes 1 hour

Okay so does cooking something like this and leaving it at that cooking temperature for a long time change anything. If you take the steak out as soon as it reaches medium rare is it any different than if you leave it there for 2 days?

>>8479806

Yes. the time and temperature both affect the texture of the finished product. Modernist Cuisine has a whole section on that exact topic. Depending on what time and temp you sous-vide at you have total control over the texture of the finished dish.