Thread: Food and Drink New cooking methods ... sous vide
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Old 05-20-2015, 06:21 PM   #381
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Quote:
Originally Posted by GloryDayz View Post
As I understand it, it gets to that awesome pan right after the water does the hard work (and takes the guess-work out of the center temp).
It's not just the center tip. One of the things about grilling or roasting or pan frying is that to get the center where you want it, you invariably have to essentially overcook the outer layers. So if you look at the middle of a steak, the middle will be perfect, but as you move in rings to the outside of the steak, the meat gets more well done.

One of the benefits of sous vide is that the entire piece of meat will be exactly the temperature you want it. And with a quick 30- or 60-second sear, you'll get a nice browning without overcooking the outer layers.
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