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Dr_Pain Yeah I get all that but, I’m having a hard time with the idea of eating something heated in a plastic bag.
Ridley Acres It is heaven in a bag. Many also use that same method to bring smoked product up to the 155-160 temp before the ice bath.
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Dr_Pain Yeah I get all that but, I’m having a hard time with the idea of eating something heated in a plastic bag.
Ridley Acres I’m in 100% agreement with you, I just can’t get myself to try it
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Ridley Acres I’m in 100% agreement with you, I just can’t get myself to try it
twilliams It is just another tool. I promise that once you go there, you won’t go back to the original method for certain preparations.
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Dr_Pain Yeah I get all that but, I’m having a hard time with the idea of eating something heated in a plastic bag.
Ridley Acres said in Temp:
Dr_Pain Yeah I get all that but, I’m having a hard time with the idea of eating something heated in a plastic bag.
Ridley Acres I’m in 100% agreement with you, I just can’t get myself to try it
As zbigjeff said, it is just a tool. See it as a tool for pasteurization. You still have to dry it off after the fact and get that Maillard reaction going to make it look pretty.
Imagine entertaining gets and putting the steak bags in and enjoying your company. When it is ready you are 100% assured of its doness and pasteurization and take 5 minutes with a torch or a searing hot cast iron pan to make the crust and PERFECT EVERY TIME!!!
My go to technique to make the perfect pastrami, chicken confit, pork, beef, cheesecake, creme brulee, asparagus and carrots and the list goes on… Don’t think it is a unitasker because I use it to make cheese etc…
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Totally agree with the multi task ability of sous vide, I’ll add as stated elsewhere, infusing alcohol
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