Sous vide is a bad name for that way of cooking. It is not cooking in vacuum and it is not cooking under pressure.
It is simply "boiling" food under very low accurately controlled temperature in circulating...
On my birthday, someone gave me a full chef's coat, hat, uniform.
Trust me, for a few dollars, it's hilarious when you serve your friends in full chef's uniform.
dcarch
Very fine cooking, everyone.
Some leftover chicken from the freezer.
Made a couple of quickies.
dcarch
chicken, black garlic on pickled radish
Chciken, lime...
Quote:
Originally Posted by Twyst
Details please dcarch! Ive got a shank in my home fridge that I was going to braise tomorrow, I didnt even think about cooking it sous vide. What temp and how...
Meat cooked at high temperature will shrink and dry out. It may be "fork-tender", but I like to make the distinction between chewable and truly tender. Meat cooked a long time to "fork-tender" is basically very chewable but not tender....
