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Hokebury

Joined: 05/20/2003 Posts: 12332
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I’ve used it but pros and cons. Pro- great for infusing flavors


and herbs and getting a perfect temp on meat. Con, I find the meat tender but in a weird way. Just a little tender rubbery, almost like mozzarella cheese. I still prefer a perfectly cooked piece of beef over a wood or charcoal grill. Sous Vide much better for seafood though.

(In response to this post by Baltimore Hokie)

Posted: 10/08/2018 at 10:08AM


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Current Thread:
 
  Any sous vide chefs here? -- Baltimore Hokie 10/07/2018 8:13PM
  I’ve used it but pros and cons. Pro- great for infusing flavors -- Hokebury 10/08/2018 10:08AM
  It's good to have in the toolbox, but don't expect it to change your life -- VTSnake 10/08/2018 09:48AM
  @chefhoo ** -- Brown Water 10/07/2018 10:27PM
  I like it. I particularly like putting steak, chicken, etc in & going away. -- HokieinTampa 10/07/2018 9:49PM
  Living the good life^^^^^^ ** -- CPRVHokie 10/08/2018 09:10AM
  I used Sous Vide in the late 90s, it became “popular” to cook seafood, -- Betabeachbum 10/07/2018 8:34PM

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