Deals and steals

I don't get it. How does a tall tube, clamped to the side of a pot of water, have anything to do with grilling a steak? Lost me. No thanks.
It has nothing to do with grilling.

Sous vide is a standard restaurant method for ensuring even doneness. It allows you to hold food at target temperature for extended periods, to ensure consistent delivery to tables.

It means that home cooks can more easily produce the food they want, with fewer mistakes.

You can, with practice, finish your food however you'd like, including searing on a grill, if that's what you're into.
 
I don't get it. How does a tall tube, clamped to the side of a pot of water, have anything to do with grilling a steak? Lost me. No thanks.
Medium rare steak internal temp is 130-135 degrees.

If you vacuum seal that steak in a bag, and leave it in a container of 130 degree water, eventually the whole steak will rise to 130degrees, but no more.

You can then heat up a cast iron pan, pop the steak out and sear the outside in just a few minutes and you're all done- this is how most restaraunt steaks are cooked.

This style of cooking works particularly well with marinading, it is not per se faster than cooking a steak for most of us, but if you're cooking for a family or large group you can guarantee a perfect steak in short order.

There's nothing wrong with the cooking style, and if anyone believes it is for people of the homosexual variety, I would remind them they've been going out to put that cock in their mouths for years and should really consider their relationship status with thick pieces of beef.
 
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