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 Shelter Dog Lover
Posts: 10277
  
| and boy am I hooked. I had never heard of it before but glad I know of it now. Meats are so tender and delicious. You finish the meat in a cast iron skillet to give it a crisp coating on the outside. I have never been able to cook a good thick moist pork chop till this method, it is sooo easy. Any body else have a sous- vide machine? Pork chops, chicken breasts take about 3 - 4 hours- put it in there and forget about it till dinner time.
Sous-vide (/su?'vi?d/; French for "under vacuum")[1] is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables. The intention is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture. |
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 Expert
Posts: 4121
Location: SE Louisiana | Trade it in on a deep fryer!!   |
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 Undercover Amish Mafia Member
Posts: 9991
Location: Kansas | sooooooo.....how is it cooked? |
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Shelter Dog Lover
Posts: 10277
| It is a method where you seal the meat or veggies in a plastic bag and submerge in water in a sous vide machine. The machine keeps the water at a constant temperature and also circulates the water for even cooking. It slow cooks it without over cooking it- comes out perfect even for me and I freely admit I am not a good cook. You season it before sealing in bag then when done put in a skillet for a few minutes to finish. I bought my daughter a real sous vide machine and she gave me what she had been using - an attachment that you plug your crockpot into- it self monitors, turns on and off to keep the water the same temperature. I did bone in, skin on chicken breasts last night which always come out dry when I bake them in the oven. 2-4 hours in the crockpot/sous vide 1/2 full of water, take out of plastic bag, then skin side down in hot skillet to brown and crisp the skin. When she first explained it too me, I thought no way, you are boiling your meat but the water is not hot enough to boil, hot enough for a safe cooking temperature and keeps it moist and tender.
Edited by rodeomom3 2015-01-07 4:30 PM
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The Resident Destroyer of Liberal Logic
Location: PNW | I've used it a couple times - but never enjoyed the results much. I REALLY love the flavor that you get from slow-roasting, or pan frying stuff (and have the waistline to prove it). I just felt like I couldn't get the same flavors, and also it takes the fun out of cooking for me. I LOVE TO COOK. and sous-vide just doesn't give me enough "to do".lol |
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 Elite Veteran
Posts: 725
| I wouldn't be able to plan that far ahead, Im always like, man its 1:30 I should probably eat something! But that sounds cool! |
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 Expert
Posts: 2457
| It is a neat method.
Personally, I like to sear both sides of Lamb Chops in a cast iron skillet on the stove top. Then pop in the oven until medium rare. YUMMO!! Keeps the moisture in really well too! |
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 The One
Posts: 7997
Location: South Georgia | I see it on Top Chef, does that count for anything? lol |
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