Huh, a sous vide community?
*subscribes*
this post was submitted on 04 Oct 2023
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Sous Vide
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Hi! ...What's sous vide?
I'm coming from sorting by New, this popped up and I'm totally unfamiliar with this style of cooking, so thought I'd try to help stir up the community by asking!
Thanks so much. The gist was given by the other commenter. I'll add, it's a very common way of cooking in restaurants, for meats especially. Although they use giant industrial sous vide cookers. But for us at home, we use immersion circulators that keep water moving at a constant temperature so your food stays at that temperature and it's almost impossible to overcook. It also lets you fine tune the temp your food is so you can have exactly the texture or doneness you want. It makes getting that perfect cook of steak super easy.
I'm sure we can point you in all sorts of directions to get started if you would like.
Have a look on YT for a guy named Guga who has a channel "Sous Vide Everything" I think.
He is a good informative presenter and super likeable.
Upvoted for the social interaction and visibility.
Based on the descriptions given in the comments this seems to be a lot of work!
I’m way too lazy for sousvide. Uncultured heathen wishing you the best in your community bump!
It's really not at all. You throw your food in a bag and place it in a container filled with water and an immersion circulator. Then you set a temp and time and leave it for a couple hours. Come back to done food. Most people then throw it on a grill or hot pan for a couple minutes to sear and get a nice crust, but you don't have to. It's super easy and gives you way better tasting than most other methods.
Based on the descriptions given in the comments this seems to be a lot of work!
Nah, it's exactly the opposite: super lazy. It's like using a crock pot, except with fancier equipment (e.g. a vacuum sealer and an immersion circulator) and not limited to braised dishes.
Yes... And no.
For a steak or two, it's a lot of work. But if you've got a dinner for 4+ people, you have a water bath with all your entree portions ready to go, no hassle, no worry about timing.
Also, if you tackle a large cut like a pork shoulder, it's really a set it and forget it... Way easier than smoking, and less hassle than an oven braise, and with better results.
I love sous vide as a method but unfortunately I'm ride or die on reverse searing on my smoker.