Does anyone else use the Sous Vide (beef, potato, meat)
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I have discovered and so appreciate the "flexibility" of sous vide cooking....bought a home kitchen cooker and LOVE the fact you can keep the temp within 1 degree and cook it so that if hubby is home late from work everything is PERFECTLY cooked. This started in restaurants and is a HUGE time saver......
Prime Rib is AWESOME in this......steaks, all kinds of meat, and the beauty is if dinner is 4 hours later than expected, the results are STILL perfect!!!!!!!
My husband's uncle is currently obsessed with his sous vide. But he's also a bored retiree who fancies himself a foodie, but has a limited attention span, and it will be a different device or technique or cuisine by next month, and the sous vide will never be mentioned again.
My husband's uncle is currently obsessed with his sous vide. But he's also a bored retiree who fancies himself a foodie, but has a limited attention span, and it will be a different device or technique or cuisine by next month, and the sous vide will never be mentioned again.
Oh, your husbands uncle sounds WONDERFUL!!!! A man old enough to be retired, not all negative and set in his ways, willing to try and learn new things, still finding life worth exploring and appreciating AND with the assets to be able to afford it....if only the entire world were so lucky!!!!!
Sure beats being negative and afraid to try new things and having nothing to offer except grumbling and griping about everything. I bet he even has and uses a MICROWAVE!
I have heard of it but never tried it cooking or taste wise.
It sounds and looks really good though. One day!
You would be amazed, you have probably enjoyed meals prepped in a sous vide as they are used extensively by all kind of restaurants to keep a lot of meals that would be very time consuming ready to finish off and serve.
I love mine, but then I enjoy cooking and trying new things....seems there are a few others that enjoy trying something new as well vs being "negative" about everything other than basic cooking methods.
I had never even heard of it until about 3 yrs ago, so found it is REALLY nice because when you cook in it you loose NONE of the weight of the meat you cook. They were invented trying to figure out how to cook "goose liver pate" without shrinkage since it is so expensive. If you cook corn beef brisket in it, if you put in a 3 lb brisket, you GET a 3 lb brisket out (not one about half the size you bought as when cooking via other methods. If you want t find out more about them, stop by either William Sonoma's or Sur La Taub when in the malls in your area and they can show you the ones they carry and tell you all the benefits....but you can do much better on the prices by checking around.
You can catch them on sale on Amazon, and they also have some wonderful cookbooks for them. Of course, online recipes always available too. I really think you would enjoy it...
It's interesting, and I'd love to sample a meal prepared using this technique, but I won't be putting one in my kitchen, which is barely big enough for the basic three (fridge, stove, dishwasher) as it is. Thanks for sharing.
Oh, your husbands uncle sounds WONDERFUL!!!! A man old enough to be retired, not all negative and set in his ways, willing to try and learn new things, still finding life worth exploring and appreciating AND with the assets to be able to afford it....if only the entire world were so lucky!!!!!
Sure beats being negative and afraid to try new things and having nothing to offer except grumbling and griping about everything. I bet he even has and uses a MICROWAVE!
He's a great guy, he just spends a lot of money on whatever is the hobby of the moment. But he can afford it, so more power to him.
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I really think you would enjoy it...
