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Old 04-29-2014, 07:32 PM   #28
buccaneer
somebody shut me the fark up.
 
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Join Date: 10-23-10
Location: Australia, West Coast
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I was very enthusiastic about sous vide!
Love rare steaks, but after eating enough sous vide steaks with a sear to be certain I gave it up for steaks.
It didn't do what I can do using a CI pan or grill as well, producing a tastier result from two steaks cut from the same meat.
Reading about it I discovered that this result was also adhered to by top restaurants, the heat of the direct methods produce more flavinoids...something my mouth seemed to have agreed with.

Still the best method for cooking seafood tho IMO.

It's subjective, YMMV
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If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
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