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rotuts

rotuts

@TdeV

 

I think SV , ie low and slow

 

w/o a vac-bag is a different process resulting is an entirely different result :

 

Steam , in contact w the meat , is a bit like water in contact w meat :  ie making a stew or soup.

 

the tasty bits wash off into the stock , and its the stock that makes the dish , no longer really the meat.

 

In the Bag , nothing is washed off.  and at lower temps , the meat contacts less , so more jus and falvor remain in the meat.

 

my 10 cents on the differences.

 

after all Sous Vide means ' under vacuum ' 

 

which is a bit of a misnomer .

rotuts

rotuts

@TdeV

 

I think SV , ie low and slow

 

w/o a vac-bag is a different process resulting is an entirely different result :

 

Steam , in contact w the meat , is a bit like water in contact w meat :  ie making a stew or soup.

 

the tasty bits wash off into the stock , and its the stock that makes the dish , no longer really the meat.

 

In the Bag , nothing is washed off.  and at lower temps , the meat contacts less , so more jus and falvor remain in the meat.

 

my 10 cents on the differences.

 

after all Sous Vide means ' under vacuum ' 

rotuts

rotuts

@TdeV

 

I think SV , ie low and slow

 

w/o a vac-bag is a different process resulting is an entirely different result :

 

Steam , in contact w the meat , is a bit like water in contact w meat :  ie making a stew or soup.

 

the tasty bits wash off into the stock , and its the stock that makes the dish , no longer really the meat.

 

In the Bag , nothing is washed off.  and at lower temps , the meat contacts less , so more jus and falvor remain in the meat.

 

my 10 cents on the differences.

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