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Graham

On 2018-03-03 8:41 AM, wrote:
> On Sat, 03 Mar 2018 07:51:25 -0500, Gary > wrote:
>
>> wrote:
>>>
>>> On Fri, 02 Mar 2018 15:42:20 -0800, Leonard Blaisdell
>>> > wrote:
>>>
>>>> In article >,
>>>> > wrote:
>>>>
>>>>> Also, when I cook a steak on top of the stove with a cast iron pan
>>>>> (too bloody cold to bbq) I get spatter all over the stove top to clean
>>>>> later. What's not to like about the vide method.
>>>>
>>>> Forty eight hours.
>>>>
>>>> leo
>>>
>>> Mine says 3 hrs but this time I am trying two as I found it over
>>> cooked for my liking.
>>
>> My point with steak is that I can cook one perfectly starting
>>from raw to medium rare in very few minutes, not hours. I just
>> don't get it. It sounds like another cooking utensil fad to me.
>>
>> So you precook it but then you still have to thaw and sear both
>> sides to serve. And wouldn't that still spatter your stovetop?
>> Only about 6 more minutes would do that with a fresh steak
>> without the hours precook thing. wth?
>>
>> I'm just playing the devil's advocate here but it really does
>> sound like a cooking fad to me that will go away soon enough.
>> Restaurants, it might be good for but for homeowners....nah..just
>> a fad, imo.
>
> I'm not cooking to freeze - I will simply prepare my supper at
> lunchtime, viz placing in bags and sealing, then as the times come up,
> add bags to machine and at supper time all I have to do is go to the
> kitchen, take my supper out of the machine and put on plate. If I
> waited until supper time, the desire to eat a bit better has generally
> left me.
>
> I was looking for a method to basically cook ahead yet come up with a
> fresh meal with some goodness in it.
>
Heston Blumenthal has popularised the low slow method for beef joints.
You quickly brown the outside and then roast at a low temp (?200F) for 6
or 7 hours. The result is a rare but very tender meat. I think he
finishes his off with a blow torch:-)