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