My first sous vide

[Chaneylake]

The best defense against dry meat is brining, especially for a meat with little fat content. Season well at least an hour beforehand, preferably 2-4 hours, will really help.

the brining is almost mind changing.

it works so great

 

[cbhunter]

I will give that a try. Thanks for the tip.

Just the tip?

 

[Spurhunter]

Just the tip?

GTFOH

 

[Specializedjon]

Ok...

I'll be THAT GUY.....what the "H" is sous vide??? Sounds like a European scooter or something.

Go ahead, make fun...I deserve it.

 

[jetwrnch]

Sous Vide is the technique some steak houses don't want you to know about. It literally means cooking under vacuum. The meat is sealed in a bag, preferably by vacuum, then cooked in water at a precise temperature. You cook for a much longer time for pasteurization, but the meat is never over cooked. You sear it when done to get the Maillard Reaction, which basically means browning. The result is the best chicken breast, pork chop and usually beef you've ever had. Works best on lean meats. A big advantage is that time is not nearly as important. A chicken breast at 45 minutes is the same at 2 hours. No more worrying about minutes.

 

[WTM]

Ok...

I'll be THAT GUY.....what the "H" is sous vide??? Sounds like a European scooter or something.

Go ahead, make fun...I deserve it.

its for people who cant cook a steak correctly.

 

[Specializedjon]

Sous Vide is the technique some steak houses don't want you to know about. It literally means cooking under vacuum. The meat is sealed in a bag, preferably by vacuum, then cooked in water at a precise temperature. You cook for a much longer time for pasteurization, but the meat is never over cooked. You sear it when done to get the Maillard Reaction, which basically means browning. The result is the best chicken breast, pork chop and usually beef you've ever had. Works best on lean meats. A big advantage is that time is not nearly as important. A chicken breast at 45 minutes is the same at 2 hours. No more worrying about minutes.

I'm always a little suspicious towards words I can't pronounce. Sounds pretty fancy. I'm a "burn my steak while drinkin a beer" kinda guy. Those French dudes don't know how to burn meat like us 'Merican's

Thanks for the explanation sir.

 

[Chaneylake]

Sous Vide is the technique some steak houses don't want you to know about. It literally means cooking under vacuum. The meat is sealed in a bag, preferably by vacuum, then cooked in water at a precise temperature. You cook for a much longer time for pasteurization, but the meat is never over cooked. You sear it when done to get the Maillard Reaction, which basically means browning. The result is the best chicken breast, pork chop and usually beef you've ever had. Works best on lean meats. A big advantage is that time is not nearly as important. A chicken breast at 45 minutes is the same at 2 hours. No more worrying about minutes.

Perfect explanation

 

[TAFKAP]

its for people who cant cook a steak correctly.

 

[BamaProud]

its for people who cant cook a steak correctly.

Kinda like folks that need pellet grills to turn out good BBQ.

 

[TAFKAP]

Kinda like folks that need pellet grills to turn out good BBQ.