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[Pokesan]

Originally Posted by Kevris [You must be logged in to view images. Log in or Register.]

Best steak?

Sous vide cooker to 130, finish with blowtorch.

If you're doing it any other way, you're wrong.

Sous vide is nice, but unless you're eating dog food grade steaks, its highly unnecessary

[Kevris]

Originally Posted by Pokesan [You must be logged in to view images. Log in or Register.]

Sous vide is nice, but unless you're eating dog food grade steaks, its highly unnecessary

Sous vide doesn't make a cheap piece of meat any better; it doesn't affect the marbling of the steak or any of the other means by which one measures a cut. Anybody who thinks they're going to take a cheap shit Select cut and make it "good" with a cooking method is full of shit.

What it does is produce a perfect even-cooked steak.

I can't imagine anybody in the world spending $500 on a sous vide cooker, then not buying USDA Prime every time. I'm not talking about Bob's Grocery Store "prime," I mean the real deal stuff....you don't get into a game like that unless you're serious.

[Pokesan]

Originally Posted by Kevris [You must be logged in to view images. Log in or Register.]

Sous vide doesn't make a cheap piece of meat any better; it doesn't affect the marbling of the steak or any of the other means by which one measures a cut. Anybody who thinks they're going to take a cheap shit Select cut and make it "good" with a cooking method is full of shit.

What it does is produce a perfect even-cooked steak.

I can't imagine anybody in the world spending $500 on a sous vide cooker, then not buying USDA Prime every time. I'm not talking about Bob's Grocery Store "prime," I mean the real deal stuff....you don't get into a game like that unless you're serious.

you could not be any more wrong. that's pretty goddamn impressive.

[Kevris]

Originally Posted by Pokesan [You must be logged in to view images. Log in or Register.]

you could not be any more wrong. that's pretty goddamn impressive.

Care to back that up? Do you even cook, bro?

[Efwan]

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[Daywolf]

Must retain the juices. Sure tenderness is a factor, but the best steak tries to bite you back mooo
Hamburgers are simplistic, mostly just don't squeeze the life out of them. I never mash them :P
Anything over medium on steaks needs steak sauce to save them, which is pretty sad.

[Daywolf]

Nah no to sauce. Best steak is between rare and medium with a side of eggs sunny side up [You must be logged in to view images. Log in or Register.]
That or mushrooms.

[maskedmelon]

Originally Posted by Daywolf [You must be logged in to view images. Log in or Register.]

Nah no to sauce. Best steak is between rare and medium with a side of eggs sunny side up [You must be logged in to view images. Log in or Register.]
That or mushrooms.

+2

Eggs or mushrooms with steak = fantastic.

[Pokesan]

slow cooking improves cheap cuts, tons of cookers cost less than 500, there's little reason to slow cook prime unless you purchase it insanely thick for that very purpose

wrong on every point, my good chum.

[Kevris]

Originally Posted by Pokesan [You must be logged in to view images. Log in or Register.]

slow cooking improves cheap cuts, tons of cookers cost less than 500, there's little reason to slow cook prime unless you purchase it insanely thick for that very purpose

wrong on every point, my good chum.

Ah, I see. Allow me to educate you on a few things!

There are two parts to a steak, the grade and the cut. For example: a “select ribeye.” This would be a really, really crap steak no matter how it is cooked. Slow cooking it will improve the texture of the meat, but not the flavor. It was graded “select” because it lacks intramuscular fat (aka marbling) and no matter how slow and low you cook it, it’s going to be shit. This isn’t the point of cooking something sous vide, howerver.

Sous vide is not a “slow cooker,” and shouldn’t be thought of as such. It’s a method of evenly heating something using a water bath and a vacuum sealed bag. You’re not doing this with steak for any reason other than to reduce band that will always be overdone when using a direct heat method. Google images will illustrate what I’m talking about here, and no matter who you are ..when you directly apply heat in excess of your desired internal temperature, you’re going to have a band around the steak that is overdone. You can very easily use Google Images to see what the difference is. Using sous vide like a slow cooker is kind of like using the end of a screw driver to drive in nails. Sure it works, but it’s not the point of a screw driver. We have crock pots for slow cooking. We have hammers to drive in nails…etc

As to the cost, while there are devices that are less than 500 bucks, the Mellow promises some unbeatable functionality for that price tag. The idea of dropping something into the box, setting the timer, and leaving for work is invaluable for those of us who..you know..have jobs.

If this is a wholly unnecessary method of cooking, why has it been used in restaurants for so long? While it’s new to us in the home, this method for cooking didn’t come out of nowhere…

I would recommend you read up a little more on sous vide. It sounds like you have very limited knowledge of the method and you would do well to educate yourself further if you really want to have the basis for a good opinion.

Or you could just keep spouting off bullshit, telling people they’re wrong. Up to you!