New cooking methods ... sous vide

[Fire Me Boy!]

Originally Posted by BucEyedPea

I never heard of it before until you. FMB, mentioned in earlier in other cooking threads. So I looked it up.

What's so great about it? Or should I ask, what are the benefits of cooking "sous vide" instead of fire.

Read the thread, I've posted all about benefits. The most notable is extremely fine temperature control. Anything over 130 will pasteurize anything given enough time, which means you can cook chicken at below 165 or pork to medium rare, if you like. It also means the entire protein gets to the exact temperature you want, minimizing the band of overcooked meat on the outside from the sear.

(And I created this thread way back when I bought a SVS.)

[BucEyedPea]

Originally Posted by Fire Me Boy!

Read the thread, I've posted all about benefits. The most notable is extremely fine temperature control. Anything over 130 will pasteurize anything given enough time, which means you can cook chicken at below 165 or pork to medium rare, if you like. It also means the entire protein gets to the exact temperature you want, minimizing the band of overcooked meat on the outside from the sear.

(And I created this thread way back when I bought a SVS.)

Son of a gun, you did. I thought it was new. I just read your first post and then posted.