| Fire Me Boy! |
03-26-2011 08:27 PM |
Quote:
Originally Posted by RJ
(Post 7519024)
I don't get it. What is the advantage over the oven or stove top or grill?
|
Quote:
Originally Posted by Fire Me Boy!
(Post 7518921)
The theory is that you use the water bath to slowly bring the entire hunk of meat to the exact temperature you want it - 130-140 for medium rare. Once it's done, you take it out and sear it over fire or in a screaming hot skillet. You still get the crust and the tastiness from the maillard reaction, but instead of having a ring of over-done meat and a perfect center that occurs otherwise, you have a perfectly cooked steak.
We'll see soon.
|
This.
Quote:
Originally Posted by Fire Me Boy!
(Post 7518931)
In order to do it properly, you have to have very precise control of the water temperature. And most stoves, even on the lowest setting, won't keep a pot of water at only 130 degrees.
By my random measures of the water over the past hour, the sous vide has been within .8 degrees (according to my Thermapen) every time.
|
And this.
Additionally, since the proteins don't seize up with high heat, supposedly there's less moisture lost (juicier) and all meat is more tender. As angelo described, there are supposedly also texture differences, but I can't vouch for that yet. And being able to hold it at perfect temp, theoretically means you can keep it at that temp for hours without risking dry, overcooked food. |
