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Random food thoughts - Street edition - Page 14

post #196 of 475
I'm sorry, but sous vide burger is really stupid.
post #197 of 475

Hah care to elaborate?
Granted it was more of a test to see if it was doable on the stove we had at home, before trying it out with some proper meat, but I can't see a reason why it's "really stupid"

post #198 of 475
because it's ground meat
post #199 of 475

so? patch[1].gif

post #200 of 475
Because cooking a burger sous vide serves no reasonable purpose, and is pretentious and gimmicky.
post #201 of 475

puzzled.gif

Since you give no explanation, I will just have to guess what it is you don't find reasonable purposes:

- having very precise control of how well-done you want your meat?

- being able to infuse the meat with flavors without having to overwork the meat?

- being able to fix dozens of burgers ahead of time, and then be ready to serve them straight from the skillet/grill/griddle in a matter of minutes? (for example, whenever the guests come)

 

Sorry, I'm not trying to be overly defensive or bitch about it or anything, I just don't understand what you mean.

post #202 of 475
Burgers should be done on the griddle. They should never be cooked past medium rare. They do not take long to make and only require salt and pepper if you use quality beef.
post #203 of 475
Quote:
Originally Posted by cyc wid it View Post

Burgers should be done on the griddle. They should never be cooked past medium rare. They do not take long to make and only require salt and pepper if you use quality beef.

 

Lol look, I was just trying out sous vide for the first time and thought I'd share my results because hey, I think it's pretty cool idea for cooking food.

 

Warning: Spoiler! (Click to show)

I'M SORRY I UPSET YOU GUYS WITH MY REALLY STUPID GIMMICKY PRETENTIOUS NOT PROPER WAY OF COOKING A BURGER

post #204 of 475

post #205 of 475
You guys are retarded with this pretend traditionalist bullshit. Sous vide is perfectly fine. Far easier and more consistent. Cooking a burger to the perfect temperature is serious business
post #206 of 475
post #207 of 475
Cuz an amateur cook can cook a burger as well as a professional chef who cooks hundreds of burgers a week right?

Sous vide makes it so a monkey can cook a dozen perfect burgers. Less moisture is lost as well.
post #208 of 475
I think it's cool koy is experimenting and actually cooking rather than just listing off restaurants ;-)
post #209 of 475
Cooking is always good, burgers just seem like an odd way to get into sous vide. I'm sure you can turn out tasty burgers that way, but sous vide could be much more meaningfully applied.
post #210 of 475
Quote:
Originally Posted by willy cheesesteak View Post

Warning: Spoiler! (Click to show)

]


I have been thinking about getting the at home cookbook.
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