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post #286 of 3637
Quote:
Originally Posted by Manton View Post
sous vide, clearly you are way behind the times.

I thought that at first but the thought of meat in warm water for a period of time would lead me to believe that it would end wrinkly with a mushy consistency.
post #287 of 3637
Quote:
Originally Posted by edmorel View Post
I thought that at first but the thought of meat in warm water for a period of time would lead me to believe that it would end wrinkly with a mushy consistency.

The water never touches it. The consistency is great.

The exterior color is sort of but you give it a quick sear after to make up for that.
post #288 of 3637
Quote:
Originally Posted by Manton View Post
The water never touches it. The consistency is great.

The exterior color is sort of but you give it a quick sear after to make up for that.

Hmm, i think I'll pass. I remember a tenderloin recipe that basically said just boil/simmer the tenderloin in water and serve, allegedly the taste is great but the color was revolting
post #289 of 3637
Quote:
Originally Posted by edmorel View Post
Hmm, i think I'll pass. I remember a tenderloin recipe that basically said just boil/simmer the tenderloin in water and serve, allegedly the taste is great but the color was revolting

You are thinking of a la Ficielle, which is delicious, but totally different. (really, you use stock, not water). The former does look gray and awful; you have to serve it sliced other wise it looks like raw brains.

Sous vide, again, is not poaching. The water does not touch the food. The texture and color and final product are totally different.
post #290 of 3637
I had grilled zucchini. And some BBQ chicken.
post #291 of 3637
Quote:
Originally Posted by edmorel View Post
Hmm, i think I'll pass. I remember a tenderloin recipe that basically said just boil/simmer the tenderloin in water and serve, allegedly the taste is great but the color was revolting

Try it.
post #292 of 3637
Quote:
Originally Posted by SField View Post
Try it.


The a la ficelle or sous vide?
post #293 of 3637
Quote:
Originally Posted by edmorel View Post
The a la ficelle or sous vide?

You need expensive equipment for the latter.
post #294 of 3637
Quote:
Originally Posted by Manton View Post
You need expensive equipment for the latter.

yeah but I've seen some homemade setups, not that I would out that type of effort in. Was thinking more if I am someplace where they offer it, would typically not think to try it.
post #295 of 3637
Quote:
Originally Posted by edmorel View Post
yeah but I've seen some homemade setups, not that I would out that type of effort in. Was thinking more if I am someplace where they offer it, would typically not think to try it.

Well, most places that do it don't say so on the menu. You may have had it without realizing it.

To do it at home you either need an immersion circulator or a stand-alone machine. Both are going to be in the mid-three figures. There may be some other alternative that I don't know about.
post #296 of 3637
Sous vide = good reason to use your torch. I mean, look at these ribs. Do they look unappealing? And the texture is fantastic, just like a good braise.

post #297 of 3637
Quote:
Originally Posted by Manton View Post
You need expensive equipment for the latter.

I'm thinking about building my own. I've seen some plans that put the cost at around $100.
post #298 of 3637
Quote:
Originally Posted by Manton View Post
You are thinking of a la Ficielle, which is delicious, but totally different. (really, you use stock, not water). The former does look gray and awful; you have to serve it sliced other wise it looks like raw brains.

bouef ala ficelle FTW!
post #299 of 3637
mid three figures is not expensive, relative to other cooking accoutrements. Now I am going to have to do this sous vide crap
post #300 of 3637
Quote:
Originally Posted by edmorel View Post
mid three figures is not expensive, relative to other cooking accoutrements. Now I am going to have to do this sous vide crap

You could build it with your boy and give him a chance to use the soldering iron.
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