sous vide

[tonto]

Hi all. Just finished dinner the wife did two fillets. fallow yearling she puts them into a sealed special bag. cooked slowly for one and a half
hours. Then seasoned and fried in butter. Cheese and garlic potatoes. Really fantastic best ever. She loves to cook I love to eat. 100kg. Not getting any smaller. When she bought this new machine and bags I thought what a waste of money. worth every penny superb. You must try.
Regards Stephen.

 

[Cootmeurer]

My son is a chef and showed me that style. To be honest I don't care for it. I guess the caveman in me still likes seared/grilled marks and the associated taste/texture. Son says you can fake that with sous vide by doing a quick sear after it is out of the bag, but that is like putting on smoke flavor to me.

that being said, I do see it being useful for duck - since they have a propensity to turn to dry liver if overcooked.

 

[A Guy Out West]

A good way to do ruff grouse also. Just roast in an oven bag with your veggies.

 

[JohnT]

Like Cootmeurer, my son is Head Chef of a (very) swanky hotel and spa (he was voted Spa Chef of the Year). He explained some of the dangers of not using the system properly and how a number of cases of food poisoning have resulted from lack of understanding. He seldom uses the method now as he maintains that the same results can be obtained using traditional techniques without the risks. As he says "I did not build my reputation by serving boil in the bag food".

 

[jthyttin]

You can use sous vide to cook or to prepare/temper the meat before sear/barbeque.

When using to prepare, it's basically same as traditional techniques using oven etc. but more forgiving. See e.g.

The Food Lab's Complete Guide to Sous Vide Steak | Serious Eats

 

[tonto]

Hi John t.
Thanks for pointing that out. My knowledge of cooking is quite limited. The wife has also been a few of the best cooking schools in the country. She really liked the rosemary shreager set up. Anyway I should have said all meat is cooked using a meat thermometer. She has been cooking my dinners for 47 years now. So I think that she's got some idea. I'm confident that she knows what she's doing. Fingers crossed. ha ha.
Regards Stephen.

 

[JohnT]

I did not mean to infer that she did not know what she was doing merely to alert those that did not know to the hazrds related to this method of cooking. Personally, much to the disdain of my son, I am of the "cook it on Chernoble Mk 10 for a couple of days then hit it with a stick, just to be sure" school of cookery.

 

[kimh]

stuff a pheasant with a haggis