OT: Got my Sous Vide delivered. What should be my first cook??

DeltaNu1142 · January 2016

tfhanson said:

I saw the movie Burnt with Bradley Cooper this fall. They showed this style of cooking in the movie in a negative light. Cooper's character, a French trained chef, saw this as cheating and not "art". They also gave the impression that this was a fast way to cook without microwaves. After reading about this on the net, I am intrigued.

I was familiar with sous vide before watching the movie. I disagree that it generally shows this method negatively. Cooper's character is the only one critical of it. Granted, he's the main character... but anyway, it's a modern tactic to cook stuff to a precise temperature. Just like using a temperature controller on the BGE, it's bound to collect some negative opinions from 'purists.'

I can't wait to get an Anova. I relish the thought of having steaks ready to sear when I get home from work.

FATC1TY · January 2016

The real secret for not over cooking during a hard sear, is to ice bath them from the sv bath for a few min. Makes a huge difference to sit and rest.

Chicken is is my vote. Its rediculously good. Or a strip or filet. Ribeyes texture is kind of flabby after an hour in the bath to me.

Inside skirt and chicken for fajitas is.... Amazing.

Mantoothian · January 2016

Update: So I went with the short ribs. 48hrs at 141*, then a sear in blazing hot cast iron. They were the best shorties I've ever had. Its safe to say I love my Sous Vide, especially when its too cold outside to be messin with the Egg. Gonna post some pics but I'm having comp trouble at the moment.

OT: Got my Sous Vide delivered. What should be my first cook??

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