[midlife]

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?

 

[chefbuba]

Use the search function and look for previous posts on the subject. It has been discussed here at length.