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/ck/ - Food & Cooking

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13249899 No.13249899 [Reply] [Original]

What is the big deal about sous vide? Is it worth the price?

>> No.13249909

For me it is. I like being able to come home at lunch, throw something into the bath, turn it on mid afternoon and wa la. Just make some veggies when i come home and brown the meat. Your results may vary

>> No.13249947

>>13249899
i like it for certain things. it makes cooking a bunch of steaks easy. being able to stick them in the sous vide and finish them on a very hot grill makes preparing all the sides really easy. less things to juggle.

>> No.13249968

>>13249899
>having to buy bags every single time you use it
>having to make plans around it so you can get it cooked in time for whenever you want to eat

besides those, its great for cooklets who don't know how to cook meat past the sear step

>> No.13249986

It's really only good for a commercial setting. Just because of the consistency. Just sticking to traditional methods is fine at home.

>> No.13250000

>>13249899
just buy a food saver and run your food through the dishwasher's sanitize cycle you'll get the same results. sous vide is a meme

>> No.13250158
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13250158

If you eat a lot of red meat, and want it pink, and thaw chicken breasts it's amazing.

Just a regular non-wifi etc version that's like 80-100usd.

>> No.13250290
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13250290

>>13249909
>>13249947
>>13250158

>> No.13250315

>>13250158
The wifi version is worth the extra cost.

>> No.13250327

>>13249986
>good for a commercial setting
I've never understood how restaurants that use sous vide deal with portion control/waste. I asked my chef about this and he was also dumbfounded, and said he'd call up one of his old industry friends who's worked in places with sous vide because he wasn't sure how it worked either. The best answer is that they pre-do a certain amount of portions, blast chill them, then bring them back up to temp/finish to order, so they can re-use any leftover the next day.

>> No.13250334
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13250334

>>13250315

>> No.13250367

>>13250290
thanks I can't wait to share this on r/hubbypride

>> No.13250388

>>13250327
one restaurant i know that does them only does a certain amount a day so if you miss out too bad.

>> No.13250392

>>13250388
That's what I don't get. Unless it's a special, a place that would use sous vide would get flack for 86ing a main menu item every other night.

>> No.13250393

can you sous vide in glass?
i have vacuum sealer mason jar lids
cooking food in plastic bags is really off putting to me

>> No.13250398

>>13250393
I don't see why not.

>> No.13250532

>>13250398
i worry about the space between the water and the contents of the jar but it's "sous vide" so maybe it's irrelevant?

>> No.13250768

>>13250532
>i worry about the space between the water and the contents of the jar
You mean the glass? Canning jars are literally designed to be boiled, and immersion circulators top out before that point.

>> No.13250773

>>13250768
no..
the vacuum space between the inner jar and the contents of the jar

>> No.13250817
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13250817

>>13250327
Wow, I somehow forgot that I have a copy of Under Pressure sitting on a shelf literally right in front of me. I guess I answered my own question.