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I put a vac sealed inch thick rib eye in the dishwasher.. and it came out good
It is not a new idea, it is simply a device that can hold temps. If you do it in the dishwasher you may overcook the meat as the temps aren't as adjustable. It's the same as rice cooker vs stove top rice cooking. You can do it both ways but the tool automatically adjust temps as needed without having to manage it.
If you look at other reviews of sous vide you'll find that people who uses it often are folks who don't like to spend time cooking or managing the food. You simply set the sous vide device and drop in the food. Instead of me watching the meat, I just set it for an hour and leave it. Come back the steak is done and sear and eat.
It's not gonna replace restaurant cooking steaks with a broiler because they have larger broiler that can cook large batches and faster than a sous vide can do it.
I know I am assuming, but unless someone wants to invite me to dinner, it is all I can do. I do not have one, nor am I a candidate to buy one. I like cooking the old fashioned way & we have a small kitchen.
For those that have one, & enjoy it, I say good for them.
It is not a new idea, it is simply a device that can hold temps. If you do it in the dishwasher you may overcook the meat as the temps aren't as adjustable. It's the same as rice cooker vs stove top rice cooking. You can do it both ways but the tool automatically adjust temps as needed without having to manage it.
If you look at other reviews of sous vide you'll find that people who uses it often are folks who don't like to spend time cooking or managing the food. You simply set the sous vide device and drop in the food. Instead of me watching the meat, I just set it for an hour and leave it. Come back the steak is done and sear and eat.
It's not gonna replace restaurant cooking steaks with a broiler because they have larger broiler that can cook large batches and faster than a sous vide can do it.
My BGE can hold temps for hours. I can cook a thick steak at 250F to my desired pre-sear temp, pull, let rest and crank the Egg up to 650F for the sear. Takes 1 minute on each side of a 3" boneless rib-eye for the sear with a turn at 30 seconds on each side. IMO, you can't beat the flavor or texture.
I agree— sous vide is awesome. The best part is I can pop frozen meat or salmon in without defrosting: cooks perfectly and then I just sear it afterward for a nice crust.
What do you do to prevent the searing from overcooking it, do you account for that in the sous vide temperature or do you just put it in a very hot pan and hope it sears quickly?
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