Arguments Against Sous Vide

[FauxPas]

2 hours ago, Bernie said:

SV is my go to for pork.

 

That's where I found it most appealing in our kitchen! Pork tenderloin is quite nice with SV, fat pork chops sous-vide then seared are also very nice. With a thinner chop, I still tend to pan-fry but thicker ones are tricky for me to get right in a pan alone. 

 

I only tried steaks via SV a couple of times. I think I like regular grilling better for two reasons. First, the regular grilled steak just tastes and looked better to me. I'm completely open to the possibility that I just didn't do a very good job at SV with them (!), but cooking steaks on the grill is one of the few cooking tasks that my husband enjoys and frankly, I like a night off now and then. 🙂

 

I too am interested in trying SV with halibut now. I did SV salmon a few times but not sure it was better than just doing a steam-broil in the Cuisinart Steam Convection oven. 

[FauxPas]

7 hours ago, gfweb said:

Except if I'm doing a bunch of steaks of varying size, then SV makes it easy and lets me have more time to be a host.

 

This makes a lot of sense!  🙂

 

[TdeV]

Because of the Anova, for sous-vided fish, I'm no longer wrapping in vacuum sealed bags. 113ºF / 45ºC is my ideal temperature for the fish. Sometimes I heat up the oven to put a little crust on the fish, but mostly not. Usually I have sides with plenty of crunch or sizzle.

 

Last weekend I had 3 bags sous-vide duck breast and 1 bag sous-vide duck leg. These got warmed from freezer to 130ºF in the Joule s.v., then popped into a really hot, hot pan skin side down for a few minutes. The meat was then sliced.

 

Accompanied by

@weinoo's baked beans with roasted garlic and parmesan and a few toast triangles. Also some roasted artichoke hearts.

 

So most of my host time was spent with the guests.

 

 

Edited October 8 by TdeV
Typing. (log)

[Anchobrie]

Just watched, and well, it is her opinion, just another opinion. Like mine is.

Some bits I agree, even , I could mercy a 40% agreement... if she didn't jumped into the childish men/women differences...

 

[Kerala]

I bought an Anova  stick after reading the enthusiasm here. I liked what it could do and bought one each for my two sisters. Then I realized how much plastic I was using. I haven't used sous vide for at least 4 years, mainly because I don't like all that plastic waste.

 

 

[haresfur]

1 minute ago, Kerala said:

I bought an Anova  stick after reading the enthusiasm here. I liked what it could do and bought one each for my two sisters. Then I realized how much plastic I was using. I haven't used sous vide for at least 4 years, mainly because I don't like all that plastic waste.

 

 

 

I have used reusable silicone bags but frankly they are a pain to clean. I have often used ziplock freezer bags that can be reused. I also don't mind using chamber sealer bags that my meat often comes in. I have even resealed these but it can be a bit dodgy with a small vacuum sealer. I like your sentiment, but figure it is a small thing in my overall plastic use.

 

We have a scheme to collect soft plastic but in actuality there is no recycle path for this waste stream. We still collect it on principle.

[TdeV]

@Kerala, the Anova Precision Oven can do many things, one of them is sous-vide (without the plastic bag).

[shesmfoody]

 Sous Vide is another tool I use, depending on circumstances. It is beneficial when cooking for more people as I can prepare many other things while doing Sous vide.

[gfweb]

One need not seal the top of the bag. Just keep the open top clipped to the SV vessel.

Water pressure will hold the meat tight to the plastic.