Stove-top Sous Vide

[itsstillmatt]

Originally Posted by foodguy

i usually notice a slight rubbery quality to sous-vided protein, could that be what is going on? why am i asking this on a men's clothing forum?
I think that is definitely a problem a lot of the time, though I don't think it is inescapable. That said, I think I probably use my sous vide one time in twenty if I am cooking tender meats because I generally like things cooked traditionally a bit more. Some meats are an exception. For example squab. I'm also not a huge fan of the way things look when they are so uniform in color. For long cooked, tougher things, I think it can be much more interesting.

 

[Reggs]

Originally Posted by KJT

Sous chef Frank:

Just noticed the dog

It looks like a gargoyle.