Any tips on cooking or equipment? I had heard the steak thing and that this was becoming popular for restaurants. Chicken is another staple food at our house.I have tried. Some things good for it. Salmon was weird though since It was done but color strange
can do that for steaks then seer quickly
A lot of people just get a like a handheld unit that clips onto a bucket or bowl. We have a self contained machine but don’t use it much
It still needs to be coloured by flash grilling or searing in a skillet, but this is only to add the normally expected visual appearance.
Regards,
Doug
I'll have to disagree with this part, the searing process introduces flavors via the Maillard reaction not just adding color for visual appeal. Where sous vide does it's magic is that it allows for the maximum amount of meat to hit the proper temperature with the minimal amount of over cooked meat between it and the outer layer of seared (flavor generating Maillard) exterior. The thicker the piece the greater the benefit generally speaking. You can get a similar effect using a "reverse sear" method.