Armed Polite Society
Main Forums => The Mess Hall => Topic started by: K Frame on August 11, 2018, 08:43:39 AM
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It looks something like a deep fryer or a rectangular crockpot. One of the cooking websites says that it is a good machine. Best of all, it is only $40 right now. I may give it a try.
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A guy I know at work swears that the best steaks are cooked with one of these sous vide machines, then high heat on a grill for char and seared. He also says pork ribs done this way are awesome (though I still like low and slow on charcoal).
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A guy I know at work swears that the best steaks are cooked with one of these sous vide machines, then high heat on a grill for char and seared. He also says pork ribs done this way are awesome (though I still like low and slow on charcoal).
This is exactly how I am doing my boneless ribeye steaks these days. I run the sous vide at 120 degrees for usually around 75 minutes depending on the thickness of the steak. I heat up the gas grill to 650 - 700 degrees and do a 45-60 second sear on each side directly on the grill grates. If I want a total char, I put a cast iron griddle on the grill as it preheats, and then do the sear on the griddle. This is my inexpensive answer to using a plancha. It gives me a perfectly rare steak edge to edge with a charred outer crust.
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Another co-worker (hell of a good cook, btw) swears by sous vide. He's got the entire outfit to do anything.
Bought my air-fryer (2nd hand) from him and also my Springfield EMP.
He knows good chow - yet I just don't want to pour money into *yet another* cooking system.
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Cooking steaks in a plastic bag, just like our cavemen ancestors intended...
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A lot of high-end restaurants are cooking proteins via sous vide. It is hard to screw up an expensive piece of meat/fowl/fish that way.
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Glad I already have a vacuum sealer and a stock pot.
Brad