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Default Sous Vide steak

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
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On 11/26/2016 6:46 PM, Seymore4Head wrote:
> 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
>


You get better heat transfer with a vacuum sealed bag. Ait is a good
insulator.
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On Saturday, November 26, 2016 at 1:49:33 PM UTC-10, Seymore4Head wrote:
> 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


You don't need no stinkin' vacuum seal. Just submerge bag in a bowl of water to remove air. Sous vide works great for fried chicken.

https://www.youtube.com/watch?v=IVR6w_RFlDs&t=111s
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Default Sous Vide steak

In article >,
Seymore4Head > wrote:

> It looks good. Anyone tried it?


Yup. Lots of times. Works very well.

> What is the point of vacuum seal?


In a restaurant environment, chefs might sous vide something (or lots of
somethings) and then flash freeze it for later reheating and serving. In
that case, a good vacuum is important. For domestic use where you intend
to cook it and immediately eat it, the vacuum part is unnecessary.

> Would it work to just boil it in a non air tight bag?


That works fine, but you don't "boil" anything when you cook sous vide.
You control the water temperature precisely to the desired serving
temperature -- say, 131 F for beef medium-rare. For something like beef
steaks or pork chops that only need to cook for a couple hours, I often
use the produce bags from the grocery store.

And from another post:

In article >, Ed Pawlowski >
wrote:

> You get better heat transfer with a vacuum sealed bag. Ait is a good
> insulator.


While probably true "in theory", in practice, it's a difference that
doesn't make a difference (unless you're cooking something for well over
eight hours; then it *might*, but mostly because a bag for vacuum
sealing is more robust, not because of any possible improvement in heat
transfer).

Look here, for example:

http://www.seriouseats.com/2016/08/h...t-without-vacu
um-sealer-water-displacement-method.html

Whatever, don't fail to sear the meat in a blazing hot iron skillet
after the sous vide process, to put a nice crust on it. You can also use
a propane torch. Sometimes I use both -- the skillet does the two flat
surfaces, and the torch works perfectly for the fatty edge.

Isaac
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"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.

--
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"Ed Pawlowski" wrote in message ...

On 11/26/2016 6:46 PM, Seymore4Head wrote:
> 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
>


You get better heat transfer with a vacuum sealed bag. Ait is a good
insulator.

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

It is what I use.

--
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"dsi1" wrote in message
...

On Saturday, November 26, 2016 at 1:49:33 PM UTC-10, Seymore4Head wrote:
> 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


You don't need no stinkin' vacuum seal. Just submerge bag in a bowl of water
to remove air. Sous vide works great for fried chicken.

https://www.youtube.com/watch?v=IVR6w_RFlDs&t=111s

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

And do you 'boil' it as he suggests?

--
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"isw" wrote in message
...

In article >,
Seymore4Head > wrote:

> It looks good. Anyone tried it?


Yup. Lots of times. Works very well.

> What is the point of vacuum seal?


In a restaurant environment, chefs might sous vide something (or lots of
somethings) and then flash freeze it for later reheating and serving. In
that case, a good vacuum is important. For domestic use where you intend
to cook it and immediately eat it, the vacuum part is unnecessary.

> Would it work to just boil it in a non air tight bag?


That works fine, but you don't "boil" anything when you cook sous vide.
You control the water temperature precisely to the desired serving
temperature -- say, 131 F for beef medium-rare. For something like beef
steaks or pork chops that only need to cook for a couple hours, I often
use the produce bags from the grocery store.

And from another post:

In article >, Ed Pawlowski >
wrote:

> You get better heat transfer with a vacuum sealed bag. Ait is a good
> insulator.


While probably true "in theory", in practice, it's a difference that
doesn't make a difference (unless you're cooking something for well over
eight hours; then it *might*, but mostly because a bag for vacuum
sealing is more robust, not because of any possible improvement in heat
transfer).

Look here, for example:

http://www.seriouseats.com/2016/08/h...t-without-vacu
um-sealer-water-displacement-method.html

Whatever, don't fail to sear the meat in a blazing hot iron skillet
after the sous vide process, to put a nice crust on it. You can also use
a propane torch. Sometimes I use both -- the skillet does the two flat
surfaces, and the torch works perfectly for the fatty edge.

Isaac

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

Good post.

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

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On Saturday, November 26, 2016 at 11:06:38 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, November 26, 2016 at 1:49:33 PM UTC-10, Seymore4Head wrote:
> > 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

>
> You don't need no stinkin' vacuum seal. Just submerge bag in a bowl of water
> to remove air. Sous vide works great for fried chicken.
>
> https://www.youtube.com/watch?v=IVR6w_RFlDs&t=111s
>
> =====================
>
> And do you 'boil' it as he suggests?
>
> --
> http://www.helpforheroes.org.uk


I suppose one could do that but typically I aim for a temperature of around 140 degrees, which would be about 60 degrees in your part of the world. Oddly enough, my little rice cooker is able to hold that temp just fine.
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"dsi1" wrote in message
...

On Saturday, November 26, 2016 at 11:06:38 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, November 26, 2016 at 1:49:33 PM UTC-10, Seymore4Head wrote:
> > 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

>
> You don't need no stinkin' vacuum seal. Just submerge bag in a bowl of
> water
> to remove air. Sous vide works great for fried chicken.
>
> https://www.youtube.com/watch?v=IVR6w_RFlDs&t=111s
>
> =====================
>
> And do you 'boil' it as he suggests?
>
> --
> http://www.helpforheroes.org.uk


I suppose one could do that but typically I aim for a temperature of around
140 degrees, which would be about 60 degrees in your part of the world.
Oddly enough, my little rice cooker is able to hold that temp just fine.

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

Yes, I use similar temps Your wee rice cooker sounds perfect for small
amounts.
As you know mine is big but I usually cook sous vide a lot (In difference
packages) and freeze. It can also can be used as a slow cooker.

Mine looks similar to this one. I can't find mine online though, it is
quite old
now.

https://www.andrewjamesworldwide.com...e-package-p386

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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.
=====

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"Roy" wrote in message
...

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.

=====

We are all different I am sorry you think I am a pretendy cook. I don't
show off anything to my friends. The only place I talk about it is here ...
a cooking group.

You do things your way and I will do them mine. If you don't like that ...
well since I am not as rude as you I will allow you to imagine what you can
do



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

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On 11/27/2016 10:20 AM, Roy wrote:
> If I'm hungry I'm not going to mess around with it...time is of the essence.
> =====



Oh really?

You tundra-hopping Canuduh trash are on a schedule?
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On 11/27/2016 10:33 AM, Ophelia wrote:
> You do things your way and I will do them mine. If you don't like that
> ... well since I am not as rude as you I will allow you to imagine what
> you can do



LOLOLOLOL!!!!
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On Sunday, November 27, 2016 at 10:35:16 AM UTC-7, Ophelia wrote:
> "Roy" wrote in message
> ...
>
> 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.
>
> =====
>
> We are all different I am sorry you think I am a pretendy cook. I don't
> show off anything to my friends. The only place I talk about it is here ...
> a cooking group.
>
> You do things your way and I will do them mine. If you don't like that ...
> well since I am not as rude as you I will allow you to imagine what you can
> do
>
>
>
> --
> http://www.helpforheroes.org.uk


That was NOT a personal attack. Don't be so sensitive. I have been
to a few web sites where they push "sous vide" because they want
to SELL the equipment involved.

I've never been rude to you, nor do I intend to do so in the future.

If you and others want to use the "sous vide" method, more power to you.
I was expressing my personal opinion.

Have a nice day.
=====


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On 11/27/2016 10:57 AM, Roy wrote:
> That was NOT a personal attack. Don't be so sensitive.


**** YOU STRAIGHT TO HELL YOU TUNDRA HOPPING CANUCK TRASH!
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On Sunday, November 27, 2016 at 10:42:26 AM UTC-7, Sqwerts wrote:
> On 11/27/2016 10:20 AM, Roy wrote:
> > If I'm hungry I'm not going to mess around with it...time is of the essence.
> > =====

>
>
> Oh really?
>
> You tundra-hopping Canuduh trash are on a schedule?


Yes, we are on a quest to find you and slap you silly. Ahahahahahaha
=====
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On 11/27/2016 11:00 AM, Roy wrote:
> On Sunday, November 27, 2016 at 10:42:26 AM UTC-7, Sqwerts wrote:
>> On 11/27/2016 10:20 AM, Roy wrote:
>>> If I'm hungry I'm not going to mess around with it...time is of the essence.
>>> =====

>>
>>
>> Oh really?
>>
>> You tundra-hopping Canuduh trash are on a schedule?

>
> Yes, we are on a quest to find you and slap you silly. Ahahahahahaha
> =====
>


Bring it on, OLD man, bring it on RIGHT ****ING NOW!

I'll **** you over so bad even a dog won't eat your remains.
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She's one of the rudest and most unpleasant people on this group, but that fact would be lost on her.
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On 11/27/2016 11:12 AM, Jebus wrote:
> She's one of the rudest and most unpleasant people on this group,



Shut your whiny Auztarded lonely old man cakehole, mate!

You need to be vivisected and packed in kosher salt.

You subhuman, rabbit-killing FILTH!


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"Roy" wrote in message
...

On Sunday, November 27, 2016 at 10:35:16 AM UTC-7, Ophelia wrote:
> "Roy" wrote in message
> ...
>
> 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.
>
> =====
>
> We are all different I am sorry you think I am a pretendy cook. I
> don't
> show off anything to my friends. The only place I talk about it is here
> ...
> a cooking group.
>
> You do things your way and I will do them mine. If you don't like that
> ...
> well since I am not as rude as you I will allow you to imagine what you
> can
> do
>
>
>
> --
> http://www.helpforheroes.org.uk


That was NOT a personal attack. Don't be so sensitive. I have been
to a few web sites where they push "sous vide" because they want
to SELL the equipment involved.

I've never been rude to you, nor do I intend to do so in the future.

If you and others want to use the "sous vide" method, more power to you.
I was expressing my personal opinion.

Have a nice day.
=====

I am very pleased to hear it.

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

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"Jebus Jones" wrote in message
news
On 11/27/2016 11:12 AM, Jebus wrote:
> She's one of the rudest and most unpleasant people on this group,



Shut your whiny Auztarded lonely old man cakehole, mate!

You need to be vivisected and packed in kosher salt.

You subhuman, rabbit-killing FILTH!

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

I dare say he was referring to me, yes? Well he has turned into THE
nastiest piece of work here. He infests my kf and that is where he will
stay.

I have no interest in him or his vicious bitching.

Incidentally is he not supposed to be travelling?? He must be bloody
lonely to need to post here.


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

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On 11/27/2016 11:19 AM, Ophelia wrote:
> "Jebus Jones" wrote in message
> news >
> On 11/27/2016 11:12 AM, Jebus wrote:
>> She's one of the rudest and most unpleasant people on this group,

>
>
> Shut your whiny Auztarded lonely old man cakehole, mate!
>
> You need to be vivisected and packed in kosher salt.
>
> You subhuman, rabbit-killing FILTH!
>
> =======================
>
> I dare say he was referring to me, yes?


Yes.

> Well he has turned into THE
> nastiest piece of work here.


And that takes some doing in this virtual ********, yeah?

> He infests my kf and that is where he will
> stay.



Right on.

> I have no interest in him or his vicious bitching.


Yes.

> Incidentally is he not supposed to be travelling?? He must be bloody
> lonely to need to post here.


It's a pathology lived large and in person - a lonely old rabbit-killing
Auzatrd begging for whatever attention he can garner.

So sad.

So pathetic.

So lonely a man that life has made him a prisoner of his own antisocial
nature.

So mote it be.


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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.
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On 11/27/2016 11:24 AM, dsi1 wrote:
> I consider it pretty revolutionary - at least on at the restaurant level.


I wonder how many are already using it?


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On Sunday, November 27, 2016 at 8:30:07 AM UTC-10, Sqwerts wrote:
> On 11/27/2016 11:24 AM, dsi1 wrote:
> > I consider it pretty revolutionary - at least on at the restaurant level.

>
> I wonder how many are already using it?


Good question. My guess is that there are too many benefits for this not to be universally utilized by the food service industry.

http://allfoodbusiness.com/articles/...ur-restaurant/
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On 11/27/2016 11:45 AM, dsi1 wrote:
> On Sunday, November 27, 2016 at 8:30:07 AM UTC-10, Sqwerts wrote:
>> On 11/27/2016 11:24 AM, dsi1 wrote:
>>> I consider it pretty revolutionary - at least on at the restaurant level.

>>
>> I wonder how many are already using it?

>
> Good question. My guess is that there are too many benefits for this not to be universally utilized by the food service industry.
>
> http://allfoodbusiness.com/articles/...ur-restaurant/
>


YOU have convinced ME.

I am going to order a sous vide machine today.

Really.
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"Sqwerts" wrote in message news
On 11/27/2016 11:19 AM, Ophelia wrote:
> "Jebus Jones" wrote in message
> news >
> On 11/27/2016 11:12 AM, Jebus wrote:
>> She's one of the rudest and most unpleasant people on this group,

>
>
> Shut your whiny Auztarded lonely old man cakehole, mate!
>
> You need to be vivisected and packed in kosher salt.
>
> You subhuman, rabbit-killing FILTH!
>
> =======================
>
> I dare say he was referring to me, yes?


Yes.

> Well he has turned into THE
> nastiest piece of work here.


And that takes some doing in this virtual ********, yeah?

> He infests my kf and that is where he will
> stay.



Right on.

> I have no interest in him or his vicious bitching.


Yes.

> Incidentally is he not supposed to be travelling?? He must be bloody
> lonely to need to post here.


It's a pathology lived large and in person - a lonely old rabbit-killing
Auzatrd begging for whatever attention he can garner.

So sad.

So pathetic.

So lonely a man that life has made him a prisoner of his own antisocial
nature.

So mote it be.

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

He is pathetic.



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

  #30 (permalink)   Report Post  
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Default Sous Vide steak

On 11/27/2016 12:06 PM, Ophelia wrote:
> "Sqwerts" wrote in message news > On 11/27/2016 11:19 AM, Ophelia wrote:
>> "Jebus Jones" wrote in message
>> news >>
>> On 11/27/2016 11:12 AM, Jebus wrote:
>>> She's one of the rudest and most unpleasant people on this group,

>>
>>
>> Shut your whiny Auztarded lonely old man cakehole, mate!
>>
>> You need to be vivisected and packed in kosher salt.
>>
>> You subhuman, rabbit-killing FILTH!
>>
>> =======================
>>
>> I dare say he was referring to me, yes?

>
> Yes.
>
>> Well he has turned into THE
>> nastiest piece of work here.

>
> And that takes some doing in this virtual ********, yeah?
>
>> He infests my kf and that is where he will
>> stay.

>
>
> Right on.
>
>> I have no interest in him or his vicious bitching.

>
> Yes.
>
>> Incidentally is he not supposed to be travelling?? He must be bloody
>> lonely to need to post here.

>
> It's a pathology lived large and in person - a lonely old rabbit-killing
> Auzatrd begging for whatever attention he can garner.
>
> So sad.
>
> So pathetic.
>
> So lonely a man that life has made him a prisoner of his own antisocial
> nature.
>
> So mote it be.
>
> =================
>
> He is pathetic.
>
>
>

Precisely so.


  #31 (permalink)   Report Post  
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Default Sous Vide steak

On 11/27/2016 12:07 PM, 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)
>
>
>


Amazon has one for a really price friendly $69.00 - now THAT is a bargain!
  #32 (permalink)   Report Post  
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Posts: 10,425
Default Sous Vide steak

On Sunday, November 27, 2016 at 8:47:39 AM UTC-10, Sqwerts wrote:
> On 11/27/2016 11:45 AM, dsi1 wrote:
> > On Sunday, November 27, 2016 at 8:30:07 AM UTC-10, Sqwerts wrote:
> >> On 11/27/2016 11:24 AM, dsi1 wrote:
> >>> I consider it pretty revolutionary - at least on at the restaurant level.
> >>
> >> I wonder how many are already using it?

> >
> > Good question. My guess is that there are too many benefits for this not to be universally utilized by the food service industry.
> >
> > http://allfoodbusiness.com/articles/...ur-restaurant/
> >

>
> YOU have convinced ME.
>
> I am going to order a sous vide machine today.
>
> Really.


Try a thick pork chop first. It's gonna be the best you ever ate. Your biggest problem is how you're going to finish searing that meat. You'll have to finish the meat with high heat you can get. There's all kinds of ways to do it!

https://www.youtube.com/watch?v=JB1x0O-bhrw&t=1277s
  #33 (permalink)   Report Post  
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Default Sous Vide steak

"Sqwerts" wrote in message news
On 11/27/2016 12:07 PM, 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)
>
>
>


Amazon has one for a really price friendly $69.00 - now THAT is a bargain!

==========

I see the modern ones are like a stick clipped on the side of a pot. I know
nothing about them

I think I posted something similar to mine already but just in case ...

https://www.amazon.co.uk/Andrew-Jame...s+vide+supreme

I've had mine for several years so I can't find them online now.

I can use it as a slow cooker too so it is very useful.

I cook quite a lot in mine at once and freeze them



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

  #34 (permalink)   Report Post  
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Default Sous Vide steak

On 11/27/2016 12:16 PM, dsi1 wrote:
> On Sunday, November 27, 2016 at 8:47:39 AM UTC-10, Sqwerts wrote:
>> On 11/27/2016 11:45 AM, dsi1 wrote:
>>> On Sunday, November 27, 2016 at 8:30:07 AM UTC-10, Sqwerts wrote:
>>>> On 11/27/2016 11:24 AM, dsi1 wrote:
>>>>> I consider it pretty revolutionary - at least on at the restaurant level.
>>>>
>>>> I wonder how many are already using it?
>>>
>>> Good question. My guess is that there are too many benefits for this not to be universally utilized by the food service industry.
>>>
>>> http://allfoodbusiness.com/articles/...ur-restaurant/
>>>

>>
>> YOU have convinced ME.
>>
>> I am going to order a sous vide machine today.
>>
>> Really.

>
> Try a thick pork chop first.


I can do that - bone on too.

> It's gonna be the best you ever ate. Your biggest problem is how you're going to finish searing that meat.


I think a red hot skillet will suffice.


> You'll have to finish the meat with high heat you can get. There's all kinds of ways to do it!
>
> https://www.youtube.com/watch?v=JB1x0O-bhrw&t=1277s
>


The forge?!?!

LOL!

ATK does it over a charcoal chimney, which is cheaper and quick.
  #35 (permalink)   Report Post  
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Posts: 10,425
Default Sous Vide steak

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.


  #36 (permalink)   Report Post  
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Posts: 316
Default Sous Vide steak

On 11/27/2016 12:20 PM, dsi1 wrote:
> 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.
>


It's a bright old nuclear day for sure!
  #37 (permalink)   Report Post  
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Posts: 11,730
Default Sous Vide steak

"dsi1" wrote in message
...

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)
>
>


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


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

Heh I was alone with my sous vide machine for years .... ;-)

I can't even remember where I heard of it originally but I am glad I did)



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

  #38 (permalink)   Report Post  
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Default Sous Vide steak

On 11/27/2016 12:49 PM, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> 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)
>>
>>

>
> All it takes is imagination, vision, and a belief in the future. That's
> all.
>
> ======================
>
> Heh I was alone with my sous vide machine for years .... ;-)
>
> I can't even remember where I heard of it originally but I am glad I did)
>
>
>

Just you and perfectly cooked meals - wah!

I bet hubby hates you for being so capable ;-)
  #39 (permalink)   Report Post  
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"Sqwerts" wrote in message news
On 11/27/2016 12:49 PM, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> 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)
>>
>>

>
> All it takes is imagination, vision, and a belief in the future. That's
> all.
>
> ======================
>
> Heh I was alone with my sous vide machine for years .... ;-)
>
> I can't even remember where I heard of it originally but I am glad I
> did)
>
>
>

Just you and perfectly cooked meals - wah!

I bet hubby hates you for being so capable ;-)

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

Nahh. He is very capable in the things he does and I am very happy with
that

I have always loved to cook and gadgets ........... oh I love gadgets LOL


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

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Posts: 316
Default Sous Vide steak

On 11/27/2016 1:40 PM, Ophelia wrote:
> "Sqwerts" wrote in message news >
> On 11/27/2016 12:49 PM, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> 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)
>>>
>>>

>>
>> All it takes is imagination, vision, and a belief in the future. That's
>> all.
>>
>> ======================
>>
>> Heh I was alone with my sous vide machine for years .... ;-)
>>
>> I can't even remember where I heard of it originally but I am glad I
>> did)
>>
>>
>>

> Just you and perfectly cooked meals - wah!
>
> I bet hubby hates you for being so capable ;-)
>
> =================
>
> Nahh. He is very capable in the things he does and I am very happy with
> that
>
> I have always loved to cook and gadgets ........... oh I love gadgets LOL
>
>


Yes, I totally dog gadgets too.

;-)
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