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Thread: Sous Vide

  1. #31

    JohnnyChance's Avatar
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    Quote Originally Posted by wenus2 View Post
    I think despite the literal meaning of the words sous vide, the term has certainly come to represent this cooking style, vac sealed or not.

    I have a pork roast chugging along at 145, it will come out shortly and see about 15 min in a 550F oven to crust up. Perfect everytime.
    Exactly.

    How long at 145 did you do the roast?
    "God sends meat and the devil sends cooks." - Thomas Deloney

  2. #32
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    And you would both still be incorrect. What you are doing is poaching.

  3. #33

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    Take it up with Thomas Keller then.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  4. #34
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    Quote Originally Posted by JohnnyChance View Post
    Take it up with Thomas Keller then.
    As long as you quit perpetuating misinformation I'll get on the phone with him right now.

  5. #35

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    Call him up then.

    Sous-vide (pronounced /suːˈviːd/), French for "under vacuum",[1] is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C or 140 °F. The intention is to cook the item evenly, not overcook the outside while still keeping the inside at the same 'doneness' and to keep the food juicier.
    I'm pretty sure that is what we are doing. The eggs are just sealed naturally.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  6. #36
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    Quote Originally Posted by JohnnyChance View Post
    Call him up then.



    I'm pretty sure that is what we are doing. The eggs are just sealed naturally.
    Since an egg is porous... again... still incorrect. Unless you are telling me your chickens produce eggs that are vacuum sealed.

  7. #37
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    I don't care what you call it John- I want to eat it!

  8. #38

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    I never said they were vacuum sealed. Just sealed enough to cook without letting the egg out or water in.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  9. #39
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    which is STILL poaching.

  10. #40

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    ...at a lower, more controlled temperature for a much longer period of time in order to control the consistency of the entire product. Commonly know as....sous vide.

    It is nothing like a poached egg, so why should I call it that?
    "God sends meat and the devil sends cooks." - Thomas Deloney

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