On Sat, 4 Jun 2011 13:27:06 -0700, in rec.food.cooking, Kent wrote:

>
>"T" > wrote in message
...
>> In article >, baz@country says...
>>>
>>> It is the first time that I have heard of Cooking 'Sous Vide'........Has
>>> anyone here ever cooked in this way?
>>>
>>> It sounds OK, but it does take ages to cook, and when I say 'Cook', how
>>> would something cooked this way, say a T-Bone Steak, or Chops etc. taste
>>> anyway?
>>>
>>> I looked up some references to it after seeing a 'Plug' for it on one of
>>> my
>>> internet daily buying sites 'Catch of the day' (I think)......Here's a
>>> web
>>> site that is dedicated to this type of cooking....including recipes to
>>> make
>>> this way.......
>>>
>>> If you have had this type of cooking, either by cooking it yourself, or
>>> just
>>> dining on someone else's cooking....Please tell me about it.....It seems
>>> such an unusual way to cook.....
>>>
>>> http://www.cookingsousvide.com/
>>>
>>> Bigbazza (Barry) Oz
>>
>> One of my YouTube recommendations was for the Sous Vide cooker.
>> Essentially a big water bath heated to a relatively low temperature.
>>
>> The guy hawking it was selling it on its taking 45 minutes to cook a
>> steak, and then you have to brown it a bit in a pan.
>>
>> I put a comment on the vid that said:
>>
>> "Wait a minute. I can take a steak, sear it at high temp for about 3 to
>> 4 minutes a side, then into a preheated oven for ten minutes turning
>> once and get steaks that are just pink in the middle, and not gray
>> masses.
>>
>> So total cook time, 18 minutes.
>>
>> I don't take the preheat time into account because it takes my oven
>> about 15 minutes to get up to full temp. So in my case I let the steaks
>> rest for that period while getting the pan heated up, etc.
>>
>>
>When you sear as above you get a grey band under the sear. When you cook a
>steak sous vide you end up with edge to edge uniformity of color and
>temperature. You sear either before or after over very high heat on a saute
>pan or on a Salamader high temp. infrared broiler.
>
>
For meat that will be tender anyway, there are two advantages of sous
vide.
1. It's almost impossible to get it wrong.
2. You can leave it for a while in the sous vide and finish it off when
everything else is ready, making the timing easier.
3. (I can't count) You can cook it and then freeze it, warm it up later in
a sous vide and finish it off.
Oh hell, 4. You can cook small roasts, etc perfectly that would be hard to
do in the oven (ok, maybe you could do them perfectly, I struggle with
miniature roasts.

For a lot of cuts the beauty is the way it tenderise the meat and makes it
taste much better than you could get any other way. My first attempt was
skirt steak, melt in your mouth!

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
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