The Culinary Arts Thread

#19,130
#19,130
I was curious so I tried this one and the cracked pepper. Because of the olive oil they're not as diet friendly as the pouches, but they pretty good.

51VJf-uBrWL._AC_SY400_.jpg
 
#19,139
#19,139
vol445 said:
We’re you the one taking about sous vide cooking. If so thanks. From now on that’s the way we are cooking all our meat
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I have talked about it, but if were me you're talking about you wouldn't be thanking me.
 
#19,141
#19,141
vol445 said:
You dont like it? Was there a particular reason health wise
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No, I don't like it, but its just a personal choice.

Its just another technique and it takes longer. You won't get the same sear. Sous-vide flag-waving zealots will claim otherwise, but the quick sear you achieve after cooking sous-vide will not be as thick or crusty as the sear you get from a traditional cooking method.

I'd rather a steak or piece of fish with personality and I don't feel you get that with sous-vide. Fawk all the extra tools and equipment too. Its just not my thang. Its good you like it though.
 
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#19,142
#19,142
Behr said:
No, I don't like it, but its just a personal choice.

Its just another technique and it takes longer. You won't get the same sear. Sous-vide flag-waving zealots will claim otherwise, but the quick sear you achieve after cooking sous-vide will not be as thick or crusty as the sear you get from a traditional cooking method.

I'd rather a steak or piece of fish with personality and I don't feel you get that with sous-vide. Fawk all the extra tools and equipment too. Its just not my thang. Its good you like it though.
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My wife can’t cook meats usually which is really why I got it.
 
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#19,143
#19,143
Behr said:
No, I don't like it, but its just a personal choice.

Its just another technique and it takes longer. You won't get the same sear. Sous-vide flag-waving zealots will claim otherwise, but the quick sear you achieve after cooking sous-vide will not be as thick or crusty as the sear you get from a traditional cooking method.

I'd rather a steak or piece of fish with personality and I don't feel you get that with sous-vide. Fawk all the extra tools and equipment too. Its just not my thang. Its good you like it though.
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Danğ Noöga...is that an excerpt frum ur new bóok?
 
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