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My husband bought a sous vide machine about 6 months ago and now it's the only way we prepare steaks. Season them, vacuum seal the bag, sous vide them for a couple of hours, then finish them in a very hot outdoor oven to get a nice sear.
We made some tenderloins last Sat when my Dad was over and they were better than almost anything we ever get in a restaurant......and we go to some good restaurants.
I try not to be too paranoid about carcinogens, but the idea of cooking in plastic bags really makes me cringe. I store leftovers in Pyrex or Corning Ware, I never reheat anything in a plastic dish and I NEVER reheat anything covered in plastic wrap. Don't you end up ingesting little plastic molecules along with your food?
I try not to be too paranoid about carcinogens, but the idea of cooking in plastic bags really makes me cringe. I store leftovers in Pyrex or Corning Ware, I never reheat anything in a plastic dish and I NEVER reheat anything covered in plastic wrap. Don't you end up ingesting little plastic molecules along with your food?
Not all plastics are created equal. You can get reusable silicone bags for higher temperature sous vide cookery.
Sous vide is a troll cooking method. The only reason anyone would boil a steak in a plastic bag and brag about how great it is on the internet is to **** people off.
Perhaps isn't appealing to everyone but definitely is healthy. Especially to some people who want to eliminate frying fats.
Also it's proven that you can cook meats exactly to desired tenderness.
Due to the enhanced flavours of sous vide food, little or no additional salt or fat is needed during cooking. Plus, vacuum sealing food means that vitamins and minerals are not lost during the cooking process unlike boiling, steaming, frying or baking.
Food could be cooked in advance, prepared day before or freezed for later use.
This method is probably great for cooking novices too, because it's perfect every time. One doesn't need to worry about the results.
I wouldn't bash it more than slow cookers, rice cookers, pressure cookers or any other cooking gadget. It's all about results and taste isn't disputable.
It's just mashed potatoes. It's too easy to just boil them in a pan and mash them.
I don’t Sous vide and I’ve never had these potatoes, but did you click on the recipe? They sound delicious, and not really the same as traditional mash as the potatoes are actually cooked with the butter and milk (no water in the bag) instead of getting the fat bath at the end. I’d be interested in taste testing them if anybody would like to send some over!
But think about why you do the sear, it is to prevent moisture loss and seals the flavor.
I think Alton Brown (or ATK) did a segment on that and determined it is a myth that searing "seals in" flavor, etc.
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Good Eats: Immersion Therapy (September 2019)
