On Sunday, November 27, 2016 at 9:08:00 AM UTC-10, Ophelia wrote:
> "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

All it takes is imagination, vision, and a belief in the future. That's all.