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sous vide, clearly you are way behind the times.Originally Posted by Manton
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.Originally Posted by edmorel
The water never touches it. The consistency is great.Originally Posted by Manton
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 revoltingOriginally Posted by edmorel
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 revoltingOriginally Posted by edmorel
You need expensive equipment for the latter.Originally Posted by Manton
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.Originally Posted by edmorel
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.Originally Posted by Manton
mid three figures is not expensive, relative to other cooking accoutrements. Now I am going to have to do this sous vide crapOriginally Posted by edmorel
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