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Sous Vide - Supreme Meat Cooking

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  • Sous Vide - Supreme Meat Cooking



    I only learned about this cooking method through Dr. Eades blog. They are now in the final stages of producing a more 'consumer-friendly' model (whereas, chefs pay at least $1K for a good model). You can buy a temperature regulator that adapts your crock pot or rice cooker to the optimum temperature, but still, it's $150+ on eBay and I am holding my money for Dr. Eades new babies :-D


    I am stoked!


    http://www.sousvidesupreme.com/sousV...me-gallery.php


  • #2
    1



    Kitchen porn!


    I think I need a second job to afford all these kitchen appliances I want. I just spent $70 on a salad spinner...a salad spinner!!!

    I grok, therefore I am.

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    • #3
      1



      I saw this on Dr. Eades blog!!! Sounds so intriguing. I had never heard of such a thing. I'm holding out for Dr. Eades model as well. He recommends getting two, one for meat, one for veggies. Kitchen porn, it is!!!

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      • #4
        1



        But it's like $400! :-(


        I am so excited to try it, I just might try the $150 probe/ regulator for my rice cooker instead (was gonna get rid of it).


        Think of it, you could take the steak out from 24 hrs before (the longer the time, the more tender the meat), sear it, serve it up. Then, after you put your dishes in the dishwasher, you pull out another pre-sealed pouch of meat, insert it into the bath and by the same time the next day, dinner is already done and waiting for you, perfectly cooked!


        You could just start your dinner for the next day, immediately after your dinner for the current day! It's like crock-pot cooking, but without the overdone meat (I'm still lamenting for the severely overcooked grass-fed pot roast that my crock pot killed!).

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        • #5
          1



          I'm tempted by this thing, too. The price seemed crazy until he mentioned the BlendTec, which I have and love.

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          • #6
            1



            I'm not sure I "get it". A steak that isn't browned seems very unappealing.

            It's grandma, but you can call me sir.

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            • #7
              1



              You cook it in this thing and then "finish" it on the grill or stove-top. I'm not sure I totally "get it" either, but it sounds amazing, especially for keeping all the nutrients in your food, especially vegetables. Of course, any excuse to get a new kitchen gadget is probably what is driving my enthusiasm.

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              • #8
                1



                Sounds like a complete waste of time and effort.


                I don't want my steak stewed for hours. Having meat soft isn't all there is to enjoying it.

                The "Seven Deadly Sins"

                Grains (wheat/rice/oats etc) . . . . . Dairy (milk/yogurt/butter/cheese etc) . . . . . Nightshades (peppers/tomato/eggplant etc)
                Tubers (potato/arrowroot etc) . . . Modernly palatable (cashews/olives etc) . . . Refined foods (salt/sugars etc )
                Legumes (soy/beans/peas etc)

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                • #9
                  1



                  Tarlach, apparently you did not read up on the true art of Sous Vide.


                  It's not stewed meat. It is actually what high-level chefs use as the highest form of cooking, in regards to ultimate taste and texture in a perfectly cooked form of meat (or other food).

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                  • #10
                    1



                    I did read up on it. It was designed to cook pate so the colour didn't change as it was cooked. That apparently resulted in a 'better' product.


                    'Highest form of cooking' is a bit of a stretch. Every form of cooking has it's place and some people will still prefer their steak cooked other ways.

                    It's just trendy and all the suckers will buy one to use for a few months, then stick it in the back of the cupboard with the slow cooker.


                    I'm not paying hundreds of dollars to sit a steak in warm water for hours. I'm quite happy to cook it on a flame like we have done for the last 2 million years.

                    The "Seven Deadly Sins"

                    Grains (wheat/rice/oats etc) . . . . . Dairy (milk/yogurt/butter/cheese etc) . . . . . Nightshades (peppers/tomato/eggplant etc)
                    Tubers (potato/arrowroot etc) . . . Modernly palatable (cashews/olives etc) . . . Refined foods (salt/sugars etc )
                    Legumes (soy/beans/peas etc)

                    Comment


                    • #11
                      1



                      what about cooking in 'food grade' plastic, I went off the idea when I saw that.

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                      • #12
                        1



                        True, there's always that.


                        I do love my vacuum sealer though. It saves me a lot of money.

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                        • #13
                          1



                          One thing that makes sous vide easier is that just about all the meat in a grocery store meat department arrives in vacuum sealed bags which are then opened and the meat is put on display to help it sell better. If you ask, the clerks are usually more than happy to go in the back and grab you the still bagged meat, although it's often still frozen.


                          I have a couple of wild caught, frozen at sea salmon filets still in the original bag (stamped with the permit numbers and the area where they were caught). Cooking them sous vide is simply a matter of dropping the bag in my water bath for 20 minutes and then pulling them out, seasoning them and giving them a quick sear in a skillet.


                          Even if you don't cook sous vide, getting the meat still in the bag makes it keep longer.

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                          • #14
                            1



                            A lot of restaurants don't even cook any more. It all comes in plastic and they either drop it into boiling water or microwave it. It's a huge industry. I think Olive Garden is one of the best known culprits.

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                            • #15
                              1



                              Here Tarlach: http://www.washingtoncitypaper.com/blogs/youngandhungry/2009/11/02/new-generation-chefs-dont-need-to-rest-their-steaks/


                              You're starting to sound like a grumpy ol' curmudgeon like my dad! ;-)

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