Mtsoxfan
Platinum Member
I'm a former Chef and Culinary Arts instructor. One day, the wealthy grandma of a student gave me a sous vide as a present. Took me almost 3 years to try it. The main takeaways from it are, meats retains moisture, can't dry out. Precise doneness. Infuses flavor. I tried on various qualities of various meats. I enjoyed them all. I will not use to cook a steak again, took too long, and I prefer cooking a steak over flames. With sous vide, after it is seared, tastes just like it was only grilled. But the time...
Tough cuts of meat come out tender. But the time...
Cooking meats on a grill isn't brain surgery, although some people know how to wreck a perfectly good piece of meat.
Tough cuts of meat come out tender. But the time...
Cooking meats on a grill isn't brain surgery, although some people know how to wreck a perfectly good piece of meat.