I am a flaming fan/defender/promoter of Sous Vide. I believe a lot of things, simply cannot be cooked "properly" with traditional cooking methods. Doesn't matter if it is short cooked or long cooked.
See - a tenderloin for example - you could cook it a bit too rare - so it won't become overcooked and dry - but then it taste a bit metal'y and it is just too bloody - or you cook it medium, when the edges are a bit too well done, and it is overall a bit dry.
Long cooked cuts have even more problems - of course you could braise something, until its integrity loosens up - but it is so awesome to have e.g. shortribs which are meltingly tender but are still pink and juicy.
Anyway, the meat will end up much more tender, when you are cooking it sous vide.
Chicken - personally it is a big flavor "thing" for me. Sous vide will make the chicken taste like chicken on steroids (on the second look, this "picture" doesn't sound very appealing to me...). And the chicken is as juicy as it gets.
A couple of days, though, I was just too lazy and too hungry to turn on the water oven, seal the chicken, throw it into the water for 45 minutes and then sear it.
So I flattened it, marinated it with olive oil, rosemary, garlic, pepper, salt and chilies and grilled it on my super hot grill plate for a couple of minutes. Besides of the 4 fire alarms I caused (just on this occasion), it tasted awesome - smoky, with a garlicky, herby character.
Yes - it wasn't at all as tender and juicy as a sous vide chicken, nor it tasted so true like chicken - but I didn't cared. The marination time was enough, to brine the chicken sufficiently and keep enough moisture inside - and after all, I was not after a elaborate and sophisticated night meal, but after a fast and rustic one.
I believe, that some could apply for flank or bavette steaks - or grilled or seared vegetables and so on.
Sometimes food can be rustic and more "blue collar".
Sous vide also has its limitation - it is not the wonder technique - recently I bought a burger, which was so overworked, that even cooked sous vide, the meat tasted like a sausage.
This having said, I have a lamb shank in my fridge, which will be cooked in the water bath for 3 or so days, and my proper minced meat will also end up in a sous vide burger...
A occasional side step of my favorite techniques doesn't necessary mean, that I am neglecting my SV rig!
See - a tenderloin for example - you could cook it a bit too rare - so it won't become overcooked and dry - but then it taste a bit metal'y and it is just too bloody - or you cook it medium, when the edges are a bit too well done, and it is overall a bit dry.
Long cooked cuts have even more problems - of course you could braise something, until its integrity loosens up - but it is so awesome to have e.g. shortribs which are meltingly tender but are still pink and juicy.
Anyway, the meat will end up much more tender, when you are cooking it sous vide.
Chicken - personally it is a big flavor "thing" for me. Sous vide will make the chicken taste like chicken on steroids (on the second look, this "picture" doesn't sound very appealing to me...). And the chicken is as juicy as it gets.
A couple of days, though, I was just too lazy and too hungry to turn on the water oven, seal the chicken, throw it into the water for 45 minutes and then sear it.
So I flattened it, marinated it with olive oil, rosemary, garlic, pepper, salt and chilies and grilled it on my super hot grill plate for a couple of minutes. Besides of the 4 fire alarms I caused (just on this occasion), it tasted awesome - smoky, with a garlicky, herby character.
Yes - it wasn't at all as tender and juicy as a sous vide chicken, nor it tasted so true like chicken - but I didn't cared. The marination time was enough, to brine the chicken sufficiently and keep enough moisture inside - and after all, I was not after a elaborate and sophisticated night meal, but after a fast and rustic one.
I believe, that some could apply for flank or bavette steaks - or grilled or seared vegetables and so on.
Sometimes food can be rustic and more "blue collar".
Sous vide also has its limitation - it is not the wonder technique - recently I bought a burger, which was so overworked, that even cooked sous vide, the meat tasted like a sausage.
This having said, I have a lamb shank in my fridge, which will be cooked in the water bath for 3 or so days, and my proper minced meat will also end up in a sous vide burger...
A occasional side step of my favorite techniques doesn't necessary mean, that I am neglecting my SV rig!
