New cooking methods ... sous vide

[DJ's left nut]

Originally Posted by Groves

What are some other foods on the "not with the sous vide, please?"

Um.....Prime Rib?

The problem with Sous Vide on a Prime Rib is that you want at least a little feedback and it wouldn't be difficult at all for a sous vide bath to ruin that; essentially making it too tender.

And besides, there's already a method for a perfect prime rib:

http://www.seriouseats.com/2009/12/t...prime-rib.html

Low and slow (around 200 degrees for 5-6 hours), take it out at 120 degrees and ramp up your oven to as high as it can go without a broiler (generally 500). Once the oven has pre-heat or about 10 minutes before you're ready to eat, put it back in the oven for 6-10 minutes (just long enough for the outside to brown).

The upshot being that the very low cooking temperature gives you an extremely doneness gradient throughout; it's all around the same temperature internally and so you get a whole prime rib at medium rare. It's a similar concept to sous vide but unlike sous vide, you actually get most of the exterior moisture to evaporate off this way which allows for a really quick sear that doesn't cook the inside of the meat anymore but instead just browns the outside.

No sense in re-inventing prime rib, IMO. This method has it down.