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/ck/ - Food & Cooking

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File: 49 KB, 1300x803, sous-vide-safe.jpg [View same] [iqdb] [saucenao] [google]
13727076 No.13727076 [Reply] [Original]

Now the dust has settled, what is the consensus on sous vide?

>> No.13727079

>>13727076
form your own opinions, queer

>> No.13727082

>>13727076
It's like a crock pot but under water

>> No.13727083

Good for warming anthro pieces

>> No.13727084

>>13727076

It’s good because you won’t ever overcook, it’s bad because its fairly wasteful

>> No.13727085
File: 8 KB, 244x179, sooy.jpg [View same] [iqdb] [saucenao] [google]
13727085

>>13727076
more like s󠛡󠛡󠛡o󠛡󠛡󠛡󠛡󠛡󠛡y vide

>> No.13727088

>>13727076
good for temp control for absolute retards. anyone that can cook should not fall for the meme

>> No.13727091

>>13727076
faggot shit

>> No.13728205

>>13727084
I use goat stomach lining as my sous vide bags

>> No.13728215

i think its a really interesting idea, allows for you to cook something at an exact temprature surrounded by equal heat.
Will however always lack the caramelization/browning that baking or grilling something provides.

>> No.13728218

>>13728215
You can get it by reverse grilling, and that only takes a few seconds.

>> No.13728227

>>13727082
This

If you've cooked a roast in a crock pot you're already nine tenths of the way to a sous vide experience. The only thing great about sous vide is the temperature control can be more precise than slow cookers. This lets you do fun stuff like poached eggs with zero effort

>> No.13728235

>>13727076
Get a slowcooker.
Unless you're working in a restaurant a sous vide is overkill.

>> No.13728339

>>13728215
Which is why you always sear anything that comes out of sousvide
Imagine eating wet soggy meat directly from the bag

>> No.13728349

>>13728235
We have several sous vide machines at work, and we only use them for two menu items, and both are fish. They simply aren't practical (even at a high-end place like we are) for steak. Nobody but a home cook or someone who spends hundreds of dollars to dine out are going to want to wait hours for a steak to be sous vide, then seared.

>> No.13728374

>>13728349

That's why you par cook the steaks and sear to order. That's about 10min for medium rare.

>> No.13728382

>>13727084
what's wasteful about it? it's just a bit of plastic fucking grow up

>> No.13728384

>>13728349
Places that specialize in a limited number of dishes use it. Like if you know you're gonna get about a hundred customers that want steak on a single night, you can sous vide them beforehand.

Like back when I was in high school I used to work for a guy who did food on large parties (from 150 people+ to over a thousand). The menu and amount of people was usually know beforehand, so certain items were prepared souv vide beforehand. Though steaks were not part of that. Just fish and ham.

>> No.13728393
File: 182 KB, 328x246, ninja.png [View same] [iqdb] [saucenao] [google]
13728393

is DEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEELICIOUS

>> No.13728428

>>13728374
Are you stupid? No restaurant worth its food cost is going to pre-cook steaks with no guarentee of them being sold. That's how you go out of business, and fast. A mid-rare sous vide steak takes up to three hours depending on the type of steak and how thick it is, and that number changes with a steak that has a bone still in it. I get what you're saying, but no. We're a higher-end place, but not that high-end. We're also not dumb enough (or lousy enough) to pre-cook food that isn't guaranteed to be sold. There's a reason restaurants grill or reverse sear their beef items.

>> No.13728430

>>13728428
you have never worked in a kitchen. stick to your McDonald's little guy

>> No.13728432

>>13728428
you have never worked in a kitchen and judging from the stupidity of your post are barely qualified to criticise a fucking McDonald's shake. go do your homework

>> No.13728517

>>13728428
Precooking is extremely common in restaurants

>> No.13728528

>>13728430
Wrong.
>>13728432
Again, wrong.
>>13728517
This, I totally agree with. Yes, a lot of our menu items are pre/par cooked, but that doesn't mean we're about to cook a shitload of expense beef just to have it sit in the walk-in for Christ knows how long before we can sell it off. Fuck that. The place I work at is all about the most fresh ingredients we can get. You faggots (>>13728517 this dude aside) need to learn how a real restaurant works, and not just your local fast food joint. Real restaurants are all about keeping that food cost between 25-30% maximum, and fast food joints are able to soak up losses like an actual restaurant cannot.
And again, refute my point on why 96% of restaurants either grill or reverse sear their steaks, you drooling mongoloids.

>> No.13728532

Great for cooking in the mountains

>> No.13728564

>>13728528
All you have to do is precook a minimum amount and then make a second batch when it looks like the first is going to run out.

> refute my point on why 96% of restaurants either grill or reverse sear their steaks,
Is that a fact or a guess

>> No.13728573
File: 90 KB, 774x595, oh.jpg [View same] [iqdb] [saucenao] [google]
13728573

Excellent way to ingest leeched plastics and unknown chemicals not yet identified by the FDA

>> No.13728576

>>13728215
Literally all meat from a sous vide is supposed to be seared before serving

>> No.13728577

>>13728564
>Is that a fact or a guess
Look it up, man.
I've been in the industry for fourteen years, and I've only worked in two restaurants that have used sous vide, and never for red meats.

>> No.13728847

>>13728577
It’s a lot more common than you seem to think it is, especially for catering

>> No.13728910

>>13727076
The idea of eating something that has been heated in plastic just makes my endocrine system cringe

>> No.13728960

I got into sous vide when it was the cool new thing and it was okay I guess.

>>13728910
This is why I don't sous vide meat anymore. I've started only using cast iron. Nonstick pans are also poison.

There's still some sous vide recipes I don't mind that aren't in plastic. Creme brulee in mason jars and eggs cooked in their shells for example.

>> No.13729000

>>13728428
You are going to feel so dumb one day

>> No.13729067

>>13728528
you probably work at some failing flyover shithole with a menu 10 pages long, and boomers in sweatpants for your customers. most likely you are a dipshit kitchen hand.

I work at a french restaurant that is a local hub, we are not huge but are fully booked every night. Mostly couples and the occasional party. A lot of alcohol served. You better believe most of the men in our dining room are having fucking steaks, and they are all prepped before service, and they are the first menu item to sell out

>> No.13729073
File: 51 KB, 574x574, mauviel-copper-12-piece-cookware-set-c.jpg [View same] [iqdb] [saucenao] [google]
13729073

>>13728960
This on nonstick.
I have a cast iron and stainless steel. Been interested in copper cookware as well

>> No.13729245
File: 153 KB, 1080x1080, 74613715_520919148454548_4278251968423249820_n.jpg [View same] [iqdb] [saucenao] [google]
13729245

>>13729067
imagine selling out of steaks and not having an in-house butcher to cut more... pathetic...

Don't obsess over being the best at something and bragging about it to no end on 4chan of all places. Par cooking steaks is slack and function-tier, not fit for service unless you're in a tiny kitchen. We do upwards of 750 covers a day in the busy months.