Quote:
Originally Posted by DionTheDman
It sounds like a misunderstanding of what sous vide is. A) It's not boiling. The water doesn't ever directly touch the protein. B) The main benefit isn't tenderizing. It's precision temperature control.
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I know what sous vide is...but for you I'll modify my previous post. I don't get the appeal of throwing one of the best cuts of meat in a bag and then placing that bag in hot water only to have to sear it manually after to add flavor and color. A probe and a previously mentioned method of roasting achieves everything easier, quicker, and in my opinion tastier.
But it's your roast, fill your boots.