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The Water Cooler
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A new era in cooking for me...
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<blockquote data-quote="tRidiot" data-source="post: 2984616" data-attributes="member: 9374"><p>Sous vide (soo-<strong>veed</strong>) roughly means vacuum sealed or something, I believe. </p><p></p><p>However, the idea is to cook your meat in a sealed bag in a warm water bath. This means, for medium rare steak, you set your temp at 131*F or so and walk away. For an hour, for 2 hours, for 4 hours. The meat cannot overcook, because the water bath temp never gets over 131*F. Of course, if you leave it too long, it can turn to mush, but we're talking a long time. A day or more, probably for a typical steak.</p><p></p><p>So the benefit is when you pull it out, your 2" or 2.5" or 3" steak is perfectly medium rare, edge to edge. No overcooked zones on the outside. So, then you sear it in a cast iron skillet or on a blazing hot grill or griddle and get your crust. No more guessing how well-done (or not) your steaks are on the grill. </p><p></p><p>Last time I bought Prime ribeyes, spent probably $20 per steak, and because they were so thick, I had a hard time deciding how done they were, and ended up overcooking - just past medium, almost to medium well. They were still good, but I definitely was unhappy with the result. This method is more time-intensive, but isn't particularly labor-intensive, and removes most of that guesswork.</p><p></p><p>Lots of vids on YouTube, or on <a href="http://www.chefsteps.com" target="_blank">www.chefsteps.com</a> (the maker of my Joule cooker) that demonstrate the effectiveness of the technique. Look on YT for a channel called Sous Vide Everything - those guys really DO sous vide everything. They've done a 60-hour pork butt, a 62-hour brisket... interesting stuff.</p><p></p><p>So, anyways, I'm a little excited, it's a new toy, and I love to cook, so it gives me something to look forward to on my days off.</p></blockquote><p></p>
[QUOTE="tRidiot, post: 2984616, member: 9374"] Sous vide (soo-[B]veed[/B]) roughly means vacuum sealed or something, I believe. However, the idea is to cook your meat in a sealed bag in a warm water bath. This means, for medium rare steak, you set your temp at 131*F or so and walk away. For an hour, for 2 hours, for 4 hours. The meat cannot overcook, because the water bath temp never gets over 131*F. Of course, if you leave it too long, it can turn to mush, but we're talking a long time. A day or more, probably for a typical steak. So the benefit is when you pull it out, your 2" or 2.5" or 3" steak is perfectly medium rare, edge to edge. No overcooked zones on the outside. So, then you sear it in a cast iron skillet or on a blazing hot grill or griddle and get your crust. No more guessing how well-done (or not) your steaks are on the grill. Last time I bought Prime ribeyes, spent probably $20 per steak, and because they were so thick, I had a hard time deciding how done they were, and ended up overcooking - just past medium, almost to medium well. They were still good, but I definitely was unhappy with the result. This method is more time-intensive, but isn't particularly labor-intensive, and removes most of that guesswork. Lots of vids on YouTube, or on [URL="http://www.chefsteps.com"]www.chefsteps.com[/URL] (the maker of my Joule cooker) that demonstrate the effectiveness of the technique. Look on YT for a channel called Sous Vide Everything - those guys really DO sous vide everything. They've done a 60-hour pork butt, a 62-hour brisket... interesting stuff. So, anyways, I'm a little excited, it's a new toy, and I love to cook, so it gives me something to look forward to on my days off. [/QUOTE]
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