What he meant to say was “Get bent, look at my sous vide steak you stupid fkin normies I hope you enjoy your subpar dinner”
ma-meatloaf
Amazing.
Up-Your-Glass
We’re not everyone can afford top cuts…. Sous vide is the perfect way to make lower grade cuts extremely tender.!
__nullptr_t
I was feeling lazy and threw a ribeye on a hot grill for 4 minutes a side and haven’t used SV again since. I like the char too much. My family prefers SV thought.
Voxel-OwO
Smash, next question
Fried_Wontton
Did you mix egg with your veggies?
URFIR3D
I mean sous vide is nice… I just don’t end up getting as charred crust as I’d like. I’ve been doing reverse sear instead since it still cooks the steak super slowly over an hour+ but also dries out the outside for a quick and crispy sear.
Chaotic-warp
How does sous vide taste compared to reverse searing? I wanna try sous vide but I’m still hesitating since it’s a bit complicated.
Eclectophile
It’s just not ideal prep for ribeye and other fatty cuts. Those want high heat to render tasty intramuscular fats down into the meat. Sous vide is an excellent technique for tenderloin, NY, other leaner cuts.
grumpvet87
“those people” don’t own a precision cooker
Noveltyrobot
I’m more interested in the broccoli. Is that egg?
lingering_POO
I can’t afford an SV right now. I want one so bad. And a flame thrower to get flame sear. But right now, the best combo I have found is seared on the electric frypan (it was a Xmas present from my nan cause we had her old one and it zapped my wife when it shit itself) and then straight into the preheated air fryer with a thermometer and pull at 60-65c. It comes out perfectly medium rare with far less grey banding
aiua_void
I like sous vide but I have a hard time getting a good crust on it because it’s so wet even after patting dry.
Fantastic_Arachnid28
Alls I’m saying is that meat deserves fire, not a warm bath, but this is a great looking steak, so good work.
Mulliganasty
But you’re cooking it in plastic, right?
SkrotusErotus69
I just don’t like how long it takes and also making it a multi step process with searing + cooking.
But I do think it’s nice that the steak gets to enjoy some jacuzzi time before fulfilling it’s grand purpose
Nu11AndV0id
I wish we would just call it what it is. Boiling food in a plastic bag. You can hide it behind french all you want that doesn’t change facts.
highroller886
I hate passive aggressive people. No issue with sous vide. Nice steak Karen.
21 Comments
Who hates on sous vide…?
What he meant to say was “Get bent, look at my sous vide steak you stupid fkin normies I hope you enjoy your subpar dinner”
Amazing.
We’re not everyone can afford top cuts…. Sous vide is the perfect way to make lower grade cuts extremely tender.!
I was feeling lazy and threw a ribeye on a hot grill for 4 minutes a side and haven’t used SV again since. I like the char too much. My family prefers SV thought.
Smash, next question
Did you mix egg with your veggies?
I mean sous vide is nice… I just don’t end up getting as charred crust as I’d like. I’ve been doing reverse sear instead since it still cooks the steak super slowly over an hour+ but also dries out the outside for a quick and crispy sear.
How does sous vide taste compared to reverse searing? I wanna try sous vide but I’m still hesitating since it’s a bit complicated.
It’s just not ideal prep for ribeye and other fatty cuts. Those want high heat to render tasty intramuscular fats down into the meat. Sous vide is an excellent technique for tenderloin, NY, other leaner cuts.
“those people” don’t own a precision cooker
I’m more interested in the broccoli. Is that egg?
I can’t afford an SV right now. I want one so bad. And a flame thrower to get flame sear. But right now, the best combo I have found is seared on the electric frypan (it was a Xmas present from my nan cause we had her old one and it zapped my wife when it shit itself) and then straight into the preheated air fryer with a thermometer and pull at 60-65c. It comes out perfectly medium rare with far less grey banding
I like sous vide but I have a hard time getting a good crust on it because it’s so wet even after patting dry.
Alls I’m saying is that meat deserves fire, not a warm bath, but this is a great looking steak, so good work.
But you’re cooking it in plastic, right?
I just don’t like how long it takes and also making it a multi step process with searing + cooking.
But I do think it’s nice that the steak gets to enjoy some jacuzzi time before fulfilling it’s grand purpose
I wish we would just call it what it is. Boiling food in a plastic bag. You can hide it behind french all you want that doesn’t change facts.
I hate passive aggressive people. No issue with sous vide. Nice steak Karen.
Doesn’t matter. Had steak.
You mean freedom sacks?