/ck/ - Food & Cooking

>>11666307
Judging from your post, you possibly wouldn't be able to discern the difference between a regular grilled steak and a sous vide steak, and I assume you have never worked in industry.

"Boiling in bag" is better than grilling in terms of:
a) moisture retention
b) consistency; aka retard-proof results, any peasant can now access glorious tender protein with a very low skill barrier.
c) storage and longevity of the protein pre and post cooking if you use vac bags
d) increased ease and speed of service of complex dishes - especially during busy a la carte service.

If you genuinely think you can grill a steak to the absolutely highest possible standard you've ever achieved, every single time, you are most likely wrong, and lacking the capability to objectively taste and analyse your food (you'd be wrong to think you can do this without years and years of grilling steaks in a professional setting. Even the best chefs make mistakes time to time).

Sous vide allows absolutely top-tier, superior results every single time: perfectly cooked meat with little moisture loss, with absolute control over your desired end-state of the final product. If you like your ribs a little more snappy, with less collagen broken down, no problem, adjust by a few degrees. Its quite difficult to nail small nuanced differences in the final result when cooking protein traditionally without years of experience.

>>11666335
you're a fucking faggot

>>11666297
highly recommend joule for sous vide initiates, makes it very easy and accessible

>>11666517
think of it from a business perspective. I can pay someone with less experience less money to achieve consistently excellent results, using sous vide. It takes time and money (money in the wasted food cost) to train someone on how to cook protein to a high, consistent standard

>>11666948
>>11666963
excellent points from these gents