Sous vide

[Anonymous No.17272620]

>he cooks his food with "fire"
It's 2022. Uh, that's AD 2022. Get with the times.
This $9 choice eye round is going to be better than a $200 oven roasted prime rib. It's just going to take a little longer...

[Anonymous No.17272661]

It's not.

[Anonymous No.17272668]

>>17272620
Do you sear before or after?

[Anonymous No.17272671]

>>17272620
How does the plastic not melt cookbros

[Anonymous No.17272700]

>>17272671
But it does, anon. The plastic fuses with the beef DNA to create a sentient parasite that infects sousvide-fags' brains and causes them spread their bizarre cult through shitposts like OP. Forget "microplastics", this is like plastic freebasing. The sous-vide hivemind dreams of a day when all mankind will be subjugated, finally melting into one gargantuan plastic mass, and then floating away into space, returning to its homeworld.

[Anonymous No.17272714]

>>17272671
The heat from the egg prevents the plastic from melting.

[Anonymous No.17272727]

>>17272620
havng now worked in college dining for a little bit now, I have lost my reverence for sous vide cooking. It is just another tool. I enjoy the process of traditional grilling and roasting more as i feel it engages my senses and attention more. I also enjoy playing dark souls

[Anonymous No.17272741]

>>17272620
Eat the xenoestrogen meat, trust me.

[Anonymous No.17273084]

>>17272700
>>17272741
huh?

[Anonymous No.17273091]

>wanting a homogenous flavour and texture

[Anonymous No.17273112]

>>17272671
The water never gets that hot. The plastic won't melt until 300+ degrees Fahrenheit. The water is usually not above 190.

[Anonymous No.17273117]

>>17272727
For me, my sous vide tends to be for things that are perilously easy to fuck up. Things like poached chicken and lean fish.

[Anonymous No.17273135]

>>17272714
Kek

[Anonymous No.17273142]

>>17273112
I'm not a scientist but even if it's melting, the plastic is still leaching chemicals into the meat. That's not saying much considering that literally everything we consume has some amount of micro plastic in it these days, but still I'd want to minimize it wherever I can.

[Anonymous No.17273148]

>>17272620
Always wanted to try some desu. I'm not big into stake at all but for chicken it seems perfect

[Anonymous No.17273420]

>>17273142
If a person was that autistic about it they could certainly wrap it in wax or something instead
Op here BTW
If I did this with this would you guys wanna see it? I don't really care about this beef and have a better one in the freezer I'd rather have

[Anonymous No.17274259]

>>17272620
I tried for months to get one of those 24-48 hour chuck/round sous vide "muh good as prime rib" to actually come out seriously good and it never did. Unless you get up to braise temperature chuck has too much gristle and too many fat lumps. You can spend an hour doing excisions from the raw meat to get all that stuff out and turn it into a tattered mess you have to truss up to cook and it'll be decent. Round is impossible to get tender without also becoming completely tasteless and with a short cook the only thing it's good for is the thinnest roast beef slices you can manage (which are good, but are by no means some sous vide beef miracle)

The only thing that really impressed me sous vide was skinless chicken and especially turkey breast, edge to edge ~140F for 3-4 hour poultry stays perfectly tender and loses no taste and sheds almost no fluid (also cooks all the pink color out so it won't scare guests).

[Anonymous No.17275387]

Good night beef! I'll talk to you in the morning.

[Anonymous No.17275405]

Also, having a sloppa tonight. Going to be "healthy" quesadillas. Bout a third a cup a cheese, a cup a pico de gaia and about a cup a sour cream. And a shitload of hot sauce, yucateca tonight. This'll go on three mini quesadillas, it's about 300 calories.

[Anonymous No.17275412]

This is the sloppa I referred to previously by the way if any one wanted to see

[Anonymous No.17275439]

And wow is it nice having a big pan!

[Anonymous No.17275448]

Yes it's all coming along swimmingly

[Anonymous No.17275489]

>>17275405
Wtf is wrong with Americans. Why do you take every dish, remove all freshness and flavour and uniqueness and replace it with fat, salt and sugar. No wonder you’re a population of lardarses.

[Anonymous No.17275510]

I’ve actually done a retarded amount of research into this. Most vacbags are made of nylon and low density polyethylene or LDPE. The nylon is in the exterior and the interior is all LDPE. For reference. Semiconductor manufacturers actually store ultra pure water (UPW) in containers made of LDPE because of how little the plastic leaches. It’s probably the least worrisome part of sous vide. It’s much more worrisome thinking about whether or not pasteurization has occurred.

[Anonymous No.17275545]

Some anon a few weeks back told me I needed to constantly flip my quesadillas or they'd be terrible. I only ever flip once. Look at these bad boys

[Anonymous No.17275563]

>>17275489
>U remove a lil freshness ;(
Go fuck yourself, euronigger. The pico is fresh, I made it myself. The sour cream was grass a few weeks back, I got it at my local dairy. The tortillas are homemad. The cheese is home made. You are just so jealous of my country that you can't admit this looks really tasty. You have to pretend it is beneath you, but really, you are the peasants you have always been.

[Anonymous No.17276658]

Sous vide is great for something like salmon that needs to be cooked gently to come out soft

It's trash for a pork chop, for example. Hilariously, the one I have has some quick recipes, one of which is a boiled egg, which takes 40mins