"dsi1" wrote in message
...

On Sunday, November 27, 2016 at 7:20:03 AM UTC-10, Roy wrote:
> On Sunday, November 27, 2016 at 2:05:08 AM UTC-7, Ophelia wrote:
> > "Seymore4Head" wrote in message
> > ...
> >
> > It looks good. Anyone tried it? What is the point of vacuum seal?
> > Would it work to just boil it in a non air tight bag?
> >
> > https://youtu.be/QO_V3h14Fyc?t=200
> >
> > ===================
> >
> > Sous vide does not boil. It hold the temperature you set.
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Seems to me that Sous Vide is just an unnecessary step in food prep.
> Might be alright for tough meat to pre-cook but for a good quality
> steak its just window-dressing for pretend cooks to show-off to their
> friends a new process.
> Sous Vide is nothing new, its been around for eons.
> If I'm hungry I'm not going to mess around with it...time is of the
> essence.
> =====

If I had a restaurant, I'd use it. One could fry up a perfect steak or pork
chop in a few minutes. Think of it - a perfect steak at fast food speed.
Brilliant! It might be an old idea but that hardly matters - most folks have
never heard of it or used it. I consider it pretty revolutionary - at least
on at the restaurant level.

============

I've had mine for several years. It is really good to find people here who
use it too)



--
http://www.helpforheroes.org.uk