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Leisure and Society
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Cooking and Culinary Arts
I ordered a Sous Vide cooker from Amazon today.
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<blockquote data-quote="Subduction Zone" data-source="post: 74712508" data-attributes="member: 321072"><p>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. </p><p></p><p></p><p>And for the final step a very very quick sear.</p></blockquote><p></p>
[QUOTE="Subduction Zone, post: 74712508, member: 321072"] 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. [/QUOTE]
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I ordered a Sous Vide cooker from Amazon today.
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