Soygen
The Dirty Dozen For the Price of One
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Clearly hereallyhates sous-vide, even having literally no knowledge about it at all.
Gravy's Cooking Thread
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chaos
Buzzfeed Editor
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It seems like he meant "biggest appliance in the kitchen after the stove, fridge, and microwave." actually those sous-vide machines are bigger than my microwave, the ones I saw in Williams-Sonoma and the one that was linked here earlier. And a cooler would be even bigger than the machine.
If that kickstarter thing was about half the cost, I would jump on that. But at 200 that is more than I am willing to spend.
If that kickstarter thing was about half the cost, I would jump on that. But at 200 that is more than I am willing to spend.
Ao-
¯\_(ツ)_/¯
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Ziploc works fine unless you're using spices/etc to give other flavors (like a quick marinade), then you want as much air out as possible.
Though the vacuum sealer has a ton of other uses than just "sous vide sealer". Getting one is an easy way to save money (and prevent freezerburn). Buy a entire loin from Costco, cut it up in to smaller steaks, vacuum seal them, save them in the freezer, bring them out when you want them.
BrutulTM
Good, bad, I'm the guy with the gun.
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Yeah, I think it's as big as a stove and that's why I said in my post that it's smaller than the stove. Great reading.
Ao-
¯\_(ツ)_/¯
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It's certainly smaller than a dishwasher and similar in size to an electric mixer (Kitchenaid), but I guess you making assumptions on it and immediately calling it "nerdy and overlycomplicated" or assuming every steakhouse uses a grill certainly makes you qualified to pass judgement on something you've never tried.
BrutulTM
Good, bad, I'm the guy with the gun.
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It's a large, expensive, unnecessary appliance. I can see having one if you are in a restaurant or a caterer, but getting one for a home kitchen is pretty silly in my opinion. Also, a shit load of steak houses cook on a grill. None use a fucking immersion circulator.
Gravy
Bronze Squire
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I think it comes down to preference, obviously.
I very rarely order a steak with a sauce on or around it. I guess I like the primal basics of meat and fire.
Have I missed out on ordering some very delicious meals? Probably. Would a sous vide steak be delicious? Probably. I'm definitely intrigued by the technique, but the likelihood of me going through the process to gain a delicious steak by another method is unlikely. I'll stick with the grill and the cast iron for now. Things change.
I very rarely order a steak with a sauce on or around it. I guess I like the primal basics of meat and fire.
Have I missed out on ordering some very delicious meals? Probably. Would a sous vide steak be delicious? Probably. I'm definitely intrigued by the technique, but the likelihood of me going through the process to gain a delicious steak by another method is unlikely. I'll stick with the grill and the cast iron for now. Things change.
opiate82
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a.) You don't need to buy a $500+ piece of equipment to do sous-vide. You can cook sous-vide for as little of an investment as $20.
b.) There are plenty of high end restaurants (including high end steakhouses) that use sous-vide. As a matter of fact it is only recently that it has made the move out of high-end dining and into the mainstream. A quick Google search shows that Thomas Keller uses sous-vide for steaks in his restaurants (granted, the guy does have a sous-vide book to sell).
b.) There are plenty of high end restaurants (including high end steakhouses) that use sous-vide. As a matter of fact it is only recently that it has made the move out of high-end dining and into the mainstream. A quick Google search shows that Thomas Keller uses sous-vide for steaks in his restaurants (granted, the guy does have a sous-vide book to sell).
opiate82
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Rather than going back and forth ad nauseum about this, ICHALLENGEyou to cook a sous-vide steak. Surely you have an ice-chest, hot water, ziplock bags and a thermometer. Rather than telling us how you wouldn't eat one on a plane or on a train, in a box or with a fox, cook one up and report back.
Here is a link if you need it, but I'm pretty sure you should be able to handle it:Sous-Vide 101: Prime Steak Primer | Serious Eats
*edit: If you are really up for a challenge, get 2 nice thick pieces (3"+ imo, sous-vide really shines with the thicker the cut) of your choice cut, sous-vide one and grill the other then do a side-by-side.
Here is a link if you need it, but I'm pretty sure you should be able to handle it:Sous-Vide 101: Prime Steak Primer | Serious Eats
*edit: If you are really up for a challenge, get 2 nice thick pieces (3"+ imo, sous-vide really shines with the thicker the cut) of your choice cut, sous-vide one and grill the other then do a side-by-side.
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opiate82
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Ao-
¯\_(ツ)_/¯
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opiate82
Bronze Squire
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Zero professional steakhouses use grills. They all use sous-vide or salamanders. If you go to one and your steak has grill marks, they put those on there with a heated iron to give it that "grill look." It doesn't make sense for them to do it any other way, considering the amount of time freed up and, most importantly, the consistent results.
Also it is a pot (which you should have) and $40 for a sous-vide cooker comparable to the models that go for a few grand. Takes up about as much room as a shoe box when not in the pot being used. Bonus: the most expensive part, the PID controller, also allows set it and forget it poaching, fermenting, smoking, and half a dozen other basic cooking uses for which you'd like fine temperature control but don't want to sit there and keep adjusting.
