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Discussion Starter · #1 · (Edited)
Sorry about the typo in the topic name. Can't seem to edit that.

I think I understand the basics of sous vide but I've recently read quite a bit about using the technique to cook steaks so that they cook to medium or medium-rare without developing a much more well done 'crust'. The steaks start sous vide and are then are pan-seared.

I don't own the equipment but have been thinking about it. I can see the technique having usefulness in a restaurant kitchen but I've also seen questions about the impact on the texture of otherwise very good meat.

Comments?
 
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