Fish is a tragedy to sous vide
They call them 6 minute eggs for a reason.
Before I had sous vide, I had a hot tub! Tossed this ribeye in, finished at 3 minutes per side, perfect!View attachment 109029
There's a whole range of textures in the yolk from 60C to roughly 68C. A degree (or even half a degree) can make a big difference. I like eggs for my ramen to have a somewhat runny yolk, so I shoot for like 62.5C. But I think my favorite texture is in the high 63s to low 64s, just set enough so that it will barely, slowly flow when you break the membrane. Here's a video which shows the range of yolk textures achievable SV. You can also get a sense of how strange the whites are.
Any restaurant where the steak is sous vide and the texture is totally off, you should stop eating there.
*Michelin is typing*
ah, ok. So no sous vide short ribs?
ive sous vide bananas and spam before both came out terrible but idk what i was expecting to happen tbh
You can also temper chocolate much easier using sous vide, plenty of other applications. In regards to the meat, sous vide allows whatever seasonings you use to fully penetrate your protein which can make very delicious meats. Would recommend you season in the bag next time then grill/sear afterwords.Every experience has been negative aside from eggs. Meats are flavorless. These are good for people that don't know how to cook meat properly...
I do boneless pork loin at 140 degrees all the time. Use some Montreal steak seasoning, sear in hot pan with butter, use bag juices for gravy. Always comes out moist and tasty.Every experience has been negative aside from eggs. Meats are flavorless. These are good for people that don't know how to cook meat properly...
Every experience has been negative aside from eggs. Meats are flavorless. These are good for people that don't know how to cook meat properly...
In my experience, blanket statements such as this are rarely (if ever) correct.For me, what not to sous vide, is everything. It's pointless compared to classical methods and useful only for people that do not know how to cook.
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