ATTN: any other chefs who might read this

[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.

[Sir Squid Diddimus]

 

[The Good Reverend Roger]

dispose of the idea that sous vide

What's that?

TGRR,
Philistine.

[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]

i think iron chef has made it "trendy"

[Cainad (dec.)]

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

[Dysnomia]

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....

[Triple Zero]

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.

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.

[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]

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]

Mmmm, ribs...

[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.