Originally Posted by Chef Torrie
No backlash really, but where is the skill in cooking everything SV?
Yes, it is a great tool and can be utilized to make extraordinary food, but if your a cook on a line, you should know how to sear a scallop well, or a roast a rib, or braise a shank the traditional ways, before throwing it in a bag and then into the immersion circulator. Should we be teaching our young apprentices and culinary students and guys in the trenches working their way up the ladder to SV everything ?
SV is a great tool as I've said before, I'm just over it. Been using them for 15 years.
Again , just my opinion.
I am another SV advocate around here, but I am not going to get into anything with you, don't worry! I would just like to comment on a couple of things you brought up though.
The issue of skill. In have heard this before and I reject the idea that SV requires no skill, inspite of the fact that it is marketed that way. It does require a lot of memory work, seasoning opprotunities that you can't get through other means, etc. The main thing it does is change the way, as a cook, how you approach timing. It can allow you get away from all garnishes having to be timed perfectly with the proteins, freeing you up to really push the other elements on the plate. So I look at it as not a way to do less, but the chance to do more, and better.
Further to the skill issue, how much skill are we talking in with something like scallops to begin with? Even steaks, you ought to be able to get reasonablely good after a busy shift or two, with some coaching. The real skill is the balancing act, I think we all come to know that.
In terms of relative benefit, on the line, I see no real reason to SV scallops, unless you were working with U 6's or some other monsters. French steel, high heat, clarified butter, cook unilaterally and baste. Done. Thats one of the reasons why scallops are a great restraunt dish, especially as an app, you can pump them out fast.
If the this is a home cooking issue, give your pan a good long time to preheat, and take the batteries out of your smoke detector.
One last thing about skill. You might enjoy applying your abilities, as do I, but the customer could really care less. They want it to taste good. We don't get bonus points for technical difficulty.