On Sunday, August 6, 2017 at 10:58:15 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, August 6, 2017 at 9:11:36 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Sunday, August 6, 2017 at 8:36:45 AM UTC-10, cshenk wrote:
> > > ImStillMags wrote in rec.food.cooking:
> > >
> > > > On Sunday, August 6, 2017 at 9:21:35 AM UTC-7, cshenk wrote:
> > > > > Sqwertz wrote in rec.food.cooking:
> > > > >
> > > > > > On Sat, 5 Aug 2017 17:45:10 -0400, Ed Pawlowski wrote:
> > > > > >
> > > > > > > If you don't cook brisket hot enough to break down the collagen
> > > > > > > it is tough enough to make tires out of it. Overall, it was a
> > > > > > > good looking brisket.
> > > > > >
> > > > > > With sous vide you don't have to cook it to 190F+ to make it
> > > > > > tender. You can make it tender cooking it at 132F. People who
> > > > > > don't do sous vide have a really time grasping this concept (and
> > > > > > even the people who do have a hard time with it until they try
> > > > > > it).
> > > > > >
> > > > > > -sw
> > > > >
> > > > > Steve, to me Sous Vide is just unique new name for low and slow
> > > > > crock pot cooking.
> > > > >
> > > > > --
> > > >
> > > > not even close at all. completely different methodology and outcome
> > > > of the product cooked.
> > >
> > > Ok, your opinion. I've neen dropping in sealed 'cook in the bag' meats
> > > in mine for 5-6 years now and letting them do their thing on low or
> > > warm 140F for a day while floated in liquid.
> > >
> > > Been doing a lot of other low and slow cookery for 3 decades.
> > >
> > > --
> >
> > It's a very useful technique if you have to cook steaks medium rare
> > rapidly.
> > You can keep a steak on hold for hours and fry it up and serve a perfect
> > steak in a couple of minutes. Pork chops work great sous vide. You don't
> > need an experienced chef to grill meats perfectly and fast. It's going to
> > change the way steaks and chops are prepared in restaurants.
> >
> > ==
> >
> > Works perfectly too)
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> My guess is that most of the big restaurants are already using this
> technique. That's just one of their kitchen secrets. If you order a steak in
> a restaurant and it comes really fast and is perfectly cooked you can say
> "thanks sous vide!" I'm thinking that the technique could also be used to
> preserve foods.
>
> I'm going to cook a steak this morning. I won't do it sous vide but I guess
> it'll come out okay.
>
> ===
>
> I am sure it will. I do cook some pork chops etc. but I tend to cook
> joints that are usually very tough. They come out very tender
>
> I know you cook sous vide. What do you cook in it?
>
>
> --
> http://www.helpforheroes.org.uk

The usual steaks and chops. I've made shortribs and that was okay. The potential is there for some damn good shortribs. I just have to work on it some more.

I've made fried chicken sous vide. That might have been the best fried chicken you ever tasted. Sous vide allows you to cook the chicken thoroughly. Then you flour your chicken and deep fry it at high temperature. This allows you to cook the chicken for looks and crispiness - you don't have to worry about doneness. What could be more perfect? Nutting.