Quote:
Originally Posted by freedogger
The other advantage of Sous Vide is that you can make lower priced cuts of meat taste like much higher priced ones. Saves a lot of money.
Poor man's sous vide:
1) Figure out your cook time
http://www.douglasbaldwin.com/sous-vide.html
2) Get a large pot of water (larger the better)
3) Get a meat thermometer with a probe
4) use the stove to get the pot up to cooking temperature, use the meet thermometer inserted into water.
5) Add food grade ziplocked bag with meat inside to pot
6) Hover by the meat thermometer for the duration. If it falls a degree, add heat, if it rises above a degree or two, add an ice cube
When done, sear the meat for appearance with a bbq, blow torch or hot pan.
Good cheap way to try it out to see if you like it. |
There is no way in hell I am 'hovering' by a stove for 2 to 3 hours checking a thermometer every 5 minutes.