Sous Vide has its uses for large cuts of meat (ribs and brisket) or stuff like chicken parts and beef steaks, but the whole craze of sous vide for every piece of food you cook was ridiculous, yeah. If you want to keep the maximum amount of moisture in a piece of meat and be able to sear/glaze it however you please after cooking it fully, it's great.
As per usual, these gadget crazes will take a piece of equipment that has high utility in certain applications (air fryers, electric pressure cookers, sous vide, etc.), and they try to make it into a device that can do literally everything in the kitchen to try and upsell it.
So if John Smith were to be taught how to connect with the same world that Pocahontas sees and lives in to the point where he is able to connect with the land and unlearn his capitalist brainwashing would he then be able to be considered a member of the tribe if the tribe accepts him?
Best practice is to just wait like 6 months into the craze and then pick one up from the thrift store to try out yourself if you still care. If you buy, say, a crock pot retail you're a sucker lol.
(Or better yet, ask around friends and family, especially if they've recently gotten a bunch of wedding gifts)
Sous vide rules, especially for a more pricey and thicc cut of meat. It's pretty hard to get a 2" tall filet mignon cooked to a perfect medium rare, but with the sous vide you just let it go and fuck around for a while and then sear it for like 1min each side. You can also get silicone bags so you're not always wasting plastic.
(Not that either of those are terrible, but I feel like you could get a more efficient and more reliable product by buying a mid-upper range conventional pressure cooker, though it won't have a timer)
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Sous Vide has its uses for large cuts of meat (ribs and brisket) or stuff like chicken parts and beef steaks, but the whole craze of sous vide for every piece of food you cook was ridiculous, yeah. If you want to keep the maximum amount of moisture in a piece of meat and be able to sear/glaze it however you please after cooking it fully, it's great.
As per usual, these gadget crazes will take a piece of equipment that has high utility in certain applications (air fryers, electric pressure cookers, sous vide, etc.), and they try to make it into a device that can do literally everything in the kitchen to try and upsell it.
Shame we could never cook large pieces of meat before the sous vide was invented. We could have fed all those starving people.
I mean fair point, lol.
So if John Smith were to be taught how to connect with the same world that Pocahontas sees and lives in to the point where he is able to connect with the land and unlearn his capitalist brainwashing would he then be able to be considered a member of the tribe if the tribe accepts him?
Best practice is to just wait like 6 months into the craze and then pick one up from the thrift store to try out yourself if you still care. If you buy, say, a crock pot retail you're a sucker lol.
(Or better yet, ask around friends and family, especially if they've recently gotten a bunch of wedding gifts)
Sous vide rules, especially for a more pricey and thicc cut of meat. It's pretty hard to get a 2" tall filet mignon cooked to a perfect medium rare, but with the sous vide you just let it go and fuck around for a while and then sear it for like 1min each side. You can also get silicone bags so you're not always wasting plastic.
Tbf we have a sous vide and it cooks eggs and meat amaaaaaazingly.
The rarest taunt in TF2
Instant pots, crock pots
(Not that either of those are terrible, but I feel like you could get a more efficient and more reliable product by buying a mid-upper range conventional pressure cooker, though it won't have a timer)
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Sure, I just set it on my phone though, stuff cooks fast enough that it's over before I know it. Personal preference I guess
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When I was a freshman I bought an egg boiler that steams water for seven eggs at once
Didn't know the Vietcong invested in Culinary startups, how fascinating