Quote:
Originally Posted by Firebot
What the heck is sous vide? And why there's a 23 page thread on it?
I'm kinda intrigued after reading a bit...
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its a method of cooking meat at barely safe temperatures for massively longer than wacking said meat on a BBQ or into a pan.
You do this so that the meat is more tender but if you want that lovely fried taste you have to pre fry it anyway, to be honest I have had Sous Vide food cooked in a resteraunt and it didn't strike me as worth the effort, tasted different, well the texture was different, not better just different.
Given it takes hours, requires a pricey bit of kit and if done wrong can make you very very sick I'm not sure its worth the candle.