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ATTN: any other chefs who might read this

Started by East Coast Hustle, May 20, 2008, 03:50:19 AM

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East Coast Hustle

dispose of the idea that sous vide is an acceptable way to cook meat or I will come to your restaurant and skullfuck you on the hostess station in the middle of a friday dinner rush.

TIA.

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Jasper

Sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point for long periods of time.

It makes me sad, and a little sick to my stomach.

Sir Squid Diddimus


Cainad (dec.)

Quote from: Felix on May 20, 2008, 06:28:33 AM
Sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point for long periods of time.

:x

Dysnomia

Quote from: Felix on May 20, 2008, 06:28:33 AM
Sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point for long periods of time.

It makes me sad, and a little sick to my stomach.

ew....

:vom:
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Triple Zero

Quote from: Felix on May 20, 2008, 06:28:33 AMSous-vide cooking uses airtight plastic bags placed in hot water well below boiling point for long periods of time.

It makes me sad, and a little sick to my stomach.

i don't see what's wrong with that. ECH, please explain what's wrong with this?

just another way of preparing meat. besides, you quickly sear the steak afterwards to give it a brown crust.

i've never had it, but it's supposed to be super tender.

the proteins in muscle meat cook at a temperature of 50-60 degrees C, everything above that will make the meat stringy again.

also, it's not just airtight, but vacuum.

and if it makes you sick to your stomach, realize that you can't do this unless you take some proper hygiene precautions, because obviously it's also the temp at which bacteria love to grow.
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Jenne

Sounds like it's similar to what we do to babyback ribs before they go on the grill.  Though we just boil them outright, but it's to tenderize them and marinate them at the same time.  We never have any left, so I know they are a crowd pleaser.

LMNO

I have to go aginst you on this one, ECH.  It seems like a kind of "dry poaching".

Slow, low heat?  Dammit, now I want a sous-vide pork belly.

Jasper

I'm against it, unless you can find something non-synthetic to boil it in.

Sir Squid Diddimus

Quote from: Jenne on May 21, 2008, 05:35:05 PM
Sounds like it's similar to what we do to babyback ribs before they go on the grill.  Though we just boil them outright, but it's to tenderize them and marinate them at the same time.  We never have any left, so I know they are a crowd pleaser.


psst
try braising them

Mesozoic Mister Nigel

"I'm guessing it was January 2007, a meeting in Bethesda, we got a bag of bees and just started smashing them on the desk," Charles Wick said. "It was very complicated."


Jasper

Boiling directly in water takes too much flavor out, unless you boil it in a strong stock on low heat.

Mesozoic Mister Nigel

I usually simmer in seasoned and lightly salted water.
"I'm guessing it was January 2007, a meeting in Bethesda, we got a bag of bees and just started smashing them on the desk," Charles Wick said. "It was very complicated."