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I like to cook. Even better I like to eat. Due to adopting a lower carb diet last year, I eat a lot of meat. First, I was using a George Foreman Grill to cook my chicken breasts, steaks, burgers. Then I discovered the Instant Pot. Now I am looking at a different alternative. Sous Vide! I have not decided on which sous vide device I want to purchase, yet. I am still researching the different options. Recently, I found out that many very good restaurants use this method to precook meat that only has to be heated and seared before being served.
Does anyone on the forum have experience with sous vide? From what I understand the reason that so many professional cooks us it, is they can get a very consistent quality level that cannot be had from other means of cooking. The temp is exactly set, as is the cook time.
Does anyone on the forum have experience with sous vide? From what I understand the reason that so many professional cooks us it, is they can get a very consistent quality level that cannot be had from other means of cooking. The temp is exactly set, as is the cook time.
What is sous vide cooking?
Once limited to the pros, sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time. The technique recently became popular for home cooks with the availability of affordable and easy-to-use sous vide precision cooking equipment like Anova.
Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.
https://anovaculinary.com/what-is-sous-vide/