Anyone using Sous Vide technique?

On Apr 1, 7:33?am, Bruce K. wrote:

Not me. I value the Maillard reaction. Give me that
brown, crispy exterior any day.

Cindy Hamilton
 
"Cindy Hamilton" wrote in message
news:[email protected]...
On Apr 1, 7:33 am, Bruce K. wrote:

Not me. I value the Maillard reaction. Give me that
brown, crispy exterior any day.

Cindy Hamilton
As I understand sous vide, the cooking edge to edge is separated from
creating a char on the surface of the meat. You char the meat at high temp.
eithr before or after you very slowly cook the interior under vacuum.

Kent
 
On Apr 1, 2:52?pm, "Kent" wrote:

Hmph. Seems like a lot of bother for not much return. I classify
it with foam and having the waiters walk behind you and spray
food smells while you're eating. A parlor trick.

Cindy Hamilton
 
On Fri, 1 Apr 2011 12:10:07 -0700 (PDT), Cindy Hamilton
wrote:


I think it's silly too. Maybe it works at the restaurant level, but I
doubt it. I certainly don't want to eat a parboiled steak and
actively avoid anything labeled sous vide.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:




I guess all cooking is a parlor trick. Sous vide, as I understand
it, is close to unique in its ability to not curdle protein while
still gelatinizing connective tissue. This gives a result with
a different texture than most, perhaps all, non-sous-vide braising methods.

Silly? No more so than lots of other things that are done in the
kitchen in order to achieve an exact effect.

It certainly has nothing in common with weird behavior by waiters.


Steve
 
On Fri, 1 Apr 2011 22:21:28 +0000 (UTC), Doug Freyburger wrote:


And Williams Sonoma. Each store seems to display them right inside
the door to the right.

-sw
 
Back
Top