Sous vide was a game changer for me. I don’t use mine often but break it out when I want to convince people I am not terrible at cooking.
Just wish that it wasn’t necessary to use so much plastic for it. If there was any sort of plant-based film that food could be sealed in instead, it’d be perfect.
It’s also great for cheap beef. You can throw a tri-tip or brisket in there and run it for literal days until you have meat as tender as the deli counter, while also being med-rare throughout.
We use silicon bags and magnets. You let the top of the bag drape over the side of the bucket(tub? basin?) and hold it in place with a few magnets. From what I can tell the results are the same for the steaks and meat we cook and none of the sketchiness from eating slow heated plastic.
Sous vide was a game changer for me. I don’t use mine often but break it out when I want to convince people I am not terrible at cooking.
Just wish that it wasn’t necessary to use so much plastic for it. If there was any sort of plant-based film that food could be sealed in instead, it’d be perfect.
It’s also great for cheap beef. You can throw a tri-tip or brisket in there and run it for literal days until you have meat as tender as the deli counter, while also being med-rare throughout.
I think possibly the best steak I ever had/made was a cheap chuck steak that I gave a nice long sous vide treatment
There is a whole lot of flavor there, but it can be as tough as shoe leather, but with sous vide it came out as tender as any filet, but way beefier
We use silicon bags and magnets. You let the top of the bag drape over the side of the bucket(tub? basin?) and hold it in place with a few magnets. From what I can tell the results are the same for the steaks and meat we cook and none of the sketchiness from eating slow heated plastic.