HOME > Chowhound > General Topics >
Do you create unique foods?
TELL US

Sous-vide, or not to sous-vide: that is the question.

LOCKED DISCUSSION
tseptember Aug 20, 2012 10:44 AM

Researching and debating in cooking sous-vide. What is your experience with it? What are the pros and cons?

0
PRINT EMAIL LINK LOCKED DISCUSSION
  1. h
    Harters Aug 20, 2012 10:50 AM

    Don't.

    It's usually obvious that a restaurant kitchen has cooked that way - and I don't like it.

    Reminds me of "boil in the bag" Vesta frozen dinners from the 1970s.

    0
    LINK LOCKED DISCUSSION
    1. f
      ferret Aug 20, 2012 10:58 AM

      Pros are obviously the ability to control for texture and moisture content of the final product. Cons are that it requires forethought to a greater degree than normal cooking.

      0
      LINK LOCKED DISCUSSION
      1. The Chowhound Team Aug 20, 2012 01:48 PM

        tseptember has another thread active on this topic at http://chowhound.chow.com/topics/864280, so we'll close this thread. Please add your responses there. Thanks.

        0
        LINK LOCKED DISCUSSION
        Show Hidden Posts