I ordered a Sous Vide cooker from Amazon today.

Paidiske

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My husband bought one and has been using it a bit.

It does produce absolutely beautifully cooked meat. I personally am a skeptic as to whether or not you could do just as well without it, given the hassle and cooking time, but he's enjoying it, so...
 
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Subduction Zone

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OK, I'll bite what is it?
The name is French for "under vacuum", but there is no vacuum. Merely a plastic bag with as much air evacuated as possible in a very precisely controlled (temperature wise) hot water bath. Typically 130 F for a beef steak. This is very low and slow cooking. A steak that I might cook for five minutes takes an hour. The benefits are precise cooking, and more tender as well.


And for the final step a very very quick sear.
 
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JackRT

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The name is French for "under vacuum", but there is no vacuum. Merely a plastic bag with as much air evacuated as possible in a very precisely controlled (temperature wise) hot water bath. Typically 130 F for a beef steak. This is very low and slow cooking. A steak that I might cook for five minutes takes an hour. The benefits are precise cooking, and more tender as well.

And for the final step a very very quick sear.

OK. I get it --- the reverse of pressure cooking. I got an InstantPot a couple of years ago and just love it.
 
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Subduction Zone

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OK. I get it --- the reverse of pressure cooking. I got an InstantPot a couple of years ago and just love it.
Yeah, I have one of those two. Great for roasts etc. But yes, you take something that you normally cook really fast, but instead slow it down. The advantages are that a medium rare steak for example is medium rare, even if you double the cooking time from one hour to two. It only gets more tender.
 
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Subduction Zone

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An update for prime rib lovers. I enjoy prime rib at restaurants (which are usually not "prime" but then neither was mine). One problem is that they often tend to be overdone. Unless one is at a restaurant that is constantly pulling new ones out of the oven a true medium rare seems to be elusive and rare impossible. I used my sous vide cooker to prepare a rib roast. I was planning for four but the butcher cut it a bit larger than requested. That turned out to be fine since two extra guests showed up for Mother's Day. I cooked it for at least 6 hours at 131 F, that is on the rare side of medium rare. When it came out I knew that I had something special. I then baked it at 475 F for 15 minutes to put a crust on it. It was truly amazing. I cannot remember when I had a prime rib that turned out as well as this one. The juices from the bag and the drippings from the quick sear were plenty to make the base of a homemade au jus that was better than anything one gets from a powder. It was a very successful Mother's Day thanks largely to that little device.
 
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