Sous Vide - Supreme Meat Cooking
(18 posts) (10 voices)-
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!
Posted 5 months ago # -
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!!!
Posted 5 months ago # -
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!).
Posted 5 months ago # -
I'm tempted by this thing, too. The price seemed crazy until he mentioned the BlendTec, which I have and love.
Posted 5 months ago # -
poundcake
MemberYou 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.
Posted 5 months ago # -
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).
Posted 5 months ago # -
Tarlach
MemberI 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.
Posted 5 months ago # -
True, there's always that.
I do love my vacuum sealer though. It saves me a lot of money.
Posted 5 months ago # -
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.
Posted 5 months ago # -
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! ;-)
Posted 4 months ago # -
Ha ha! Good epiphany! It would always be 'ready' and nothing would be damaged!
Tarlach, true. To offset the amount of time A. The unit DOES need to ultimately come down in prices and B. I'd just utilize this unit like I would a crockpot. I'd put the next day's meal in there after I'd already completed that night's dinner.
Then, the next evening, a quick pan-sear later and you've got perfectly prepared and seared meat!
I'm not saying it's a fix-all, but I'm still interested. They offered me $50 off the unit to pre-order it, but....no dice. I'm not desperate enough to try a $400 unit that I've never tried before. Lord knows I have enough kitchen gadgets.
Perhaps a trade-in value if I send them my old rice-cooker? Hmm? ;-)
Posted 4 months ago #
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