Anyone cooked via “sous vide”?

Post #428,934 by rcareaga 5/10/19 9:27:27 PM 5/10/19 9:27:27 PM Reply	Anyone cooked via “sous vide”? The word of e-mouth makes it sound attractive, but I wonder whether any of you, my droogies, have explored the technology. cordially,
Post #428,956 by pwhysall 5/12/19 5:17:30 AM 5/12/19 5:17:30 AM Reply	I am not a fan I find the texture of many sous vide-cooked foods unappetising. I am likely in a minority on this matter. It's also fiddly, messy, and a pain in the arse, requiring two additional pieces of equipment (vacuum-packer, temp-controlled water bath) - so is suboptimal in crowded domestic kitchens.
Post #428,958 by drook 5/12/19 9:19:03 AM 5/12/19 9:19:03 AM Reply	That's why I've never bothered "It's so tender!" Ok, but I like the current texture of my steak. -- Drew
Post #429,001 by rcareaga 5/14/19 7:32:26 PM 5/14/19 7:32:26 PM Reply	Gracias I find Peter’s argument about introducing additional impedimenta into an already cluttered kitchen, and drook’s regarding the yield of old-fashioned methods—I barbecue a pretty decent tri-tip—entirely persuasive, and this accordingly falls off the list of possible birthday gifts for the spousette. Thanks. cordially,
Post #428,959 by scoenye 5/12/19 12:53:03 PM 5/12/19 12:53:03 PM Reply	Only from the guinea pig perspective The French chef in charge at my previous employer was trying to develop a new course of study around the technology. Boneless meats came out the best. The texture profile does differ because the meat is evenly cooked throughout. With the exception of the finished surface (i.e. seared one way or other after it comes out of the bag), the texture does not change from outside to inside like it does with dry heat cooking. OTOH, you don't have to worry about how long to cook it for if the cut was uneven. The controller/circulator for the water bath is critical. If it can't maintain the set temperature, the outcome will be dissapointing. (Instant Pot now advertises sous-vide capability but reviews show it can't maintain temperature and may not be able to reach higher temperatures altogether.)

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