Does anyone really LOVE sous vide?
In talking with my food-loving friends, we've all concluded that food cooked sous vide is uniformly ghastly, especially proteins. They all seem to take on an odd, pre-digested texture and sometimes have an off-putting reduced aroma (as in the chemical reaction, not the technique). Other times the flavor is just gone all together.
I know it saves restaurants money and tenderizes tough meat, but how many of us can stand up and say they love food cooked this way?
Thank goodness, no place I go does this. And from what I am able to gleam from various food shows, I really do say I so agree, it looks were than nasty.
But on Chow video after a good while of trying to ignore it, I finally watched. Something about hacking your slow cooker so you can SV.
I would love to have that egg on my plate now, yes now.
So I am very sure that since it is so Uber trendy, SV, especially bad SV", will rise on menus. Home cooks will make SV parties! Nasty bas stuff in the forecast.
But I do not think it is the technique that is faulty but rather the person using it.
I LOVE it! I cook this way at least twice a week. You have to sear the meat after you sous vide it.
I use a Sous Vide Supreme because I wanted to have more control over temperature than my crockpot with a cocked lid afforded me. I usually use a propane torch to sear the meat (be sure the flame is all blue and clear) but sometimes I pan sear it. I'll even toss it on the grill for literally a minute.
For me, this cooking method is infallible and it also takes so little hands-on time. I really love it.
Sounds like you've only have sous vide done badly.
I cook sous vide on a regular basis. There is no reason sous vide cooking necessarily has to have any of the negative effects you describe.
I will say that I don't generally enjoy the 30-72 hour long sous vide "braises" because they are generally too mushy for me. I cook less braising cuts for less time, and the texture is typically more meaty and cohesive, similar to a good steak.