Bag, Bath & Beyond: Pernicious Effects of Sous-Vide "Cooking" 1.

[Orik]

You'd never get an answer to the direct question. And then the philosophical follow-up - what if the steak isn't brought in from somewhere, but cooked like this locally? we know it's going to be mushy, under-flavored, etc. so why pretend like sous vide has the same results as grilling (or confit preps, or even slow roasting)?

[joethefoodie]

Who is pretending anything?

 

I find the tone the op takes in his emails to chefs/cooks to be a bit bullying. Send those emails to the restaurant's owner.

[mitchells]

I doubt Richard Gere cares.

[Daniel]

Sous vide sucks in my opinion. (AS i have stated hundreds of times).. While ordering at a restaurant, I often ask if the steak or protein is cooked sous vide. .If it is, I don't order it. I use to think it's an expensive way to poach eggs but, i much rather poach an egg in water.

 

Anyway, I just find it terribly upsetting that the nicer the restaurant, the more expensive the products used, the more likely you are to find a piece of meat treated this atrocious way.

[voyager]

Sous vide sucks in my opinion. (AS i have stated hundreds of times).. While ordering at a restaurant, I often ask if the steak or protein is cooked sous vide. .If it is, I don't order it. I use to think it's an expensive way to poach eggs but, i much rather poach an egg in water.

 

Anyway, I just find it terribly upsetting that the nicer the restaurant, the more expensive the products used, the more likely you are to find a piece of meat treated this atrocious way.

I totally agree about gratuitous use of sous vide and more importantly about asking at the point of ordering rather than worrying it before visiting. But then I don't write chefs other than thank you mashes.

[Robert Brown]

Thanks Daniel and Orik. I can say this about the both of you: That you give thought to the long-term implications of this short-cut and maybe even what it does to stifle creativity, the use of the best products available, and the forthrightness of chef-restaurateurs. For the rest of you short-sided folks, ask yourself how long it will take before you see glorified airline food served on the ground because that's the way we're headed. Complaining or holding people's feet to the fire is a form of public service for people yet unknown, and if more people did it, it would lay waste to the dictum "restaurants only get worse". The only matter I question is that I should be helping the unfortunate instead of being a consumer advocate for the rich.

[Adrian]

Is sous vide bad when alleno uses it to extract jus from various foods to make his concentrated sauces?

 

Is it bad when used to poach an egg to a precise temperature?

 

For forcemeats and emulsifications?

 

For infusions?

 

It's a much abused technique, but not one without uses.

[joethefoodie]

Is sous vide bad when alleno uses it to extract jus from various foods to make his concentrated sauces?

 

Is it bad when used to poach an egg to a precise temperature?

 

For forcemeats and emulsifications?

 

For infusions?

 

It's a much abused technique, but not one without uses.

 

Exactly. It's also far from a short-cut; in many cases, it's actually quite a longer cut.

[Daniel]

Is sous vide bad when alleno uses it to extract jus from various foods to make his concentrated sauces?

 

Is it bad when used to poach an egg to a precise temperature?

 

For forcemeats and emulsifications?

 

For infusions?

 

It's a much abused technique, but not one without uses.

 

1)no

2)lazy and not as good as regularly poached egg

3A)not posiitive,

3B:)no

4)yes and no.. if you are talking about using a sealer to infuse flavors, no, if you are talking about putting a flavor in a plastic bag with some meat and boiling it, then the answer is yes, sous vide is bad for this..

 

Basically, to answer your question, sealing something is not bad, sealing something and boiling it, will most likely suck.. Though, I haven't tried sous vide pate knowingly..

 

I think a safe rule would be, vacuum sealers are good, cooking in a water bath is most likely bad.

[joethefoodie]

Here's the thing - sous vide isn't boiling.

 

But you know that, Daniel.

[Daniel]

Here's the thing - sous vide isn't boiling.

 

But you know that, Daniel.

[Daniel]

i don't think people should talk about religion, politics, or sous vide.

[Adrian]

How is the egg worse? You're just putting it unsealed in an immersion circulator at a consistent temperature (i.e. Ko).

[AaronS]

does anyone know if the problems chipotle is having are related to their use of sous vide?

[Daniel]

How is the egg worse? You're just putting it unsealed in an immersion circulator at a consistent temperature (i.e. Ko).

 

I have found that I prefer poaching an egg in water with a bit of vinegar as opposed to cooking an egg sous vide. It is a hell of a lot easier cooking for the masses sous vide but, the end results are better in my opinion poaching eggs one a time in water.. I don't know the science behind it, i just know what my personal preference is..

 

I followed all of the instructions and the charts and crap online.. And for years I served it that way.. But, one day, I forgot my sous vide machine and I had to poach 30 eggs for an event.. I liked how the came out much better..