"Taxed and Spent" wrote in message news
On 11/30/2016 12:12 PM, Ophelia wrote:
> "Roy" wrote in message
> ...
>
> On Monday, November 28, 2016 at 1:26:04 AM UTC-7, isw wrote:
>> In article >,
>> 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.
>>
>> Not at all. It lets a domestic cook who *doesn't* do twenty identical
>> steaks a day, day in and day out, produce a perfectly cooked
>> wall-to-wall medium-rare steak *every time*.
>>
>> Or totally-safe-to-eat chicken breasts that aren't cooked until they're
>> tough and dry.
>>
>> Or (probably) the best salmon you've ever had at home.
>>
>> It takes all the unpredictability out of varying thicknesses of meat, or
>> starting temperature.
>>
>> Isaac
>
> I'm not disputing the quality of the cooked food or the process. Just
> the fact that it involves so much time and effort if used everyday for
> all the different items one cooks.
> For the working person, it means being involved 24 hours a day at times.
> Getting one's sustenance becomes a long procession of involvement. Not
> everyone wants to put out the effort. It certainly isn't "fast food" by
> any means.
> ======
>
> Do you think we have to stand over it for hours while it cooks????
>
>

That part is essential in sous vide cooking, since a watched pot never
boils.

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

My machine get itself up to temp and hold it at that temp until the time is
finished.


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