Quote:
Originally Posted by DionTheDman
How would it be a waste? Sous vide can make a great meal out of a crappy cut, and a great meal out of a great cut. It's just a method of preparation that happens to be mostly hands off and idiot proof. I don't get how cooking via sous vide would waste or ruin anything.
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Because I don't think you get the same flavor by a quick sear after the fact as you do a a nice crust when done in the oven and over tenderizing can give a strange texture to the meat. I just don't get the appeal of boiling a nice cut of meat when the main benefit(tenderizing) isn't needed.
Not to mention it takes way longer and seems more labor intensive.
But hey, Kjesse told me his/her reason so good enough.