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/ck/ - Food & Cooking

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11669217 No.11669217 [Reply] [Original]

Is there anything that profits from sous vide cooking besides the obvious and omni-present MUH MEDIUM RARE STEAK DURR meme? Wherever I look, I only see faggots posting pictures of their chunks of meat and nothing else.

>> No.11669218

>>11669217
Lots of things, but you really need a vacuum sealer to get the full benefits.

>> No.11669219

>>11669217
girl braps turn out wonderful

>> No.11669226

>>11669217
>anything that profits from sous vide cooking
yes.
the global conspiracy to feminize men by releasing estrogen promoting bpa into your food.

>> No.11669271

hospital and airline food

>> No.11669365

>>11669217
Pork is fucking fantastic in them, significantly more tender than regular cooking

>> No.11669371

>>11669226
Praise Lord Kek!

>> No.11669398

>>11669217
You can do a bunch of things but it takes more time and effort, it's a meme meat boiler unitasker

>> No.11669416

>>11669218
>>11669219
how 2 vacuum seal braaaaps

>> No.11669470
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11669470

>>11669217
Pretty much any hard veg - roots and tubers and shit like that works very very well, especially with a roast or sear at the end and relevant herbs involved during SV cooking
Seafood is fantastic SV - it comes out exactly where you want it with no loss of flavour and offers textures normally impossible. I go with 20 mins at 50c for a normal sized filet (150-200g), then sear skin if desired (very quickly with a torch)
it is also a fucking great way to cook eggs (63c for an hour is my favourite

As well as using it as a cooking medium, you can use it for marinades (quicker and more effective/efficient), storage (spoilage bacteria are greatly hindered by low oxygen environments, and freezer burn is massively reduced)

>> No.11669485

>>11669226
Based AND redpilled my dude haha

>> No.11669489

>>11669470
> Pretty much any hard veg - roots and tubers and shit like that works very very well, especially with a roast or sear at the end and relevant herbs involved during SV cooking
But is there really an advantage compared to simple boiling in water? I have an Anova cooker and was wondering if it's worth the hassle to cook stuff like potatoes with it instead of just boiling them.

>> No.11669728

>>11669398
>boil
Ignorant overused bait, grow up.
>more time
Sure, it takes longer.
>and effort
No, it doesn't take any effort at all.

>>11669489
A benefit to cooking tubers and roots with sous vide is that you won't swell the starch from the water, that is, the potatoes themselves won't become compromised. The texture is worlds apart.

>>11669217
custard or ice cream base
hollandaise
soft boiled eggs
firm fleshed fish and shellfish
pork tenderloin
faux bbq especially beef ribs

>> No.11669975

I did the turkey leg sous vide this year and it was god tier. Steak is the most boring, marginal application for sous vide but i guess they think it appeals the most to plebs so they go with it. I have done a sous vide porchetta and stuffed calamari which were both a million times better than traditional methods. It is definitely for hobbyists and not for your average home cook though, no matter what they say

>> No.11669977

>>11669217
>Is there anything that profits from sous vide cooking besides the obvious and omni-present MUH MEDIUM RARE STEAK DURR meme?

Plenty of things. You think I've been telling people to read Modernist Cuisine for fun? No. It's so you chucklefucks stop asking questions that have already been answered.