"Brooklyn1" > wrote in message
...
> On Wed, 17 Feb 2016 12:36:31 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Wednesday, February 17, 2016 at 2:23:49 PM UTC-5, Brooklyn1 wrote:
> >> On Wed, 17 Feb 2016 12:55:14 -0600, Sqwertz >
> >> wrote:
> >>
> >> >On Wed, 17 Feb 2016 13:18:03 -0500, Brooklyn1 wrote:
> >> >
> >> >> How thick a steak and what kind of steak, salmon, shark, pork, beef
> >> >> chuck... I can't imagine cooking a rib steak or porterhouse by that
> >> >> method, not unless you're afflicted with TIAD.
> >> >
> >> >Now Pussy Katz is an expert on sous vide cooking <rolling eyes>
> >> >
> >> >If you ever order steak in a medium to high-end restaurant, there's a
> >> >very good chance that's how it's been prepared. Same goes for much of
> >> >the chicken and fish, too.
> >>
> >>
> >> Chicken and fish are excellent poached... poached porterhouse
> >> epitomizes TIAD.
> >
> >It's not poached, because the it's in a bag, not immersed in liquid.
>
> That's poached.

By definition, poaching requires direct contact of the fluid to the food,
and one of the main aspects of poaching is the transfer of flavors from the
food to the liquid.

Sous vide strictly avoids contact of the food to the water by the placement
of a barrier between the two. The purpose of the water in sous vide is to
provide even temperature control around the food - much as you would have in
a dutch oven - but with the added benefit of very strict control of
temperature for the entire cooking process.

--
W