Re:Bringing Sous Vide to the Home Cook
by alkonaut on Saturday November 22, 2014 @07:02PM
(#8647163)
I use a Sansaire, but have found that for "nice meat" I actually prefer a regular cooking in a grill pan to a perfect-all-through plus just seared. Not sure why, but it's likely something with the gradient of doneness that is a more interesting texture.
Where the sous vide shines I think is for cheap cuts such as pork belly or tougher game meat where you just can't simply sear until done but actually have to break down the meat overnight at target temp. Another perfect use is charcoal grilling for many people. Just throw a huge steak in the sous vide in the morning. Throw it on charcoal when guests arrive just for the flavor.
Where the sous vide shines I think is for cheap cuts such as pork belly or tougher game meat where you just can't simply sear until done but actually have to break down the meat overnight at target temp. Another perfect use is charcoal grilling for many people. Just throw a huge steak in the sous vide in the morning. Throw it on charcoal when guests arrive just for the flavor.