'SV' or Not 'SV'
Sous Vi or not Sous Vi
I’m quitting using SV any more. The method, for me, was fun to experiment with for a while. But over time I noticed I wasn’t having the fun I used to in my kitchen.
The satisfaction and challenge of preparing juicy, delicious, perfectly cooked dishes using the ‘200 F’ low and slow method was gone.
So I’ve put the SV FIY stuff back in the cupboards. Last night I cooked a whole free range chicken @ 200 F for a couple of hours then ‘finished it’ by cranking up the heat to screaming hot. In a couple of minutes the skin turned a nice golden color. Perfectly cooked throughout. Rested for twenty minutes lightly tented. Succulent, delicious and with a different/ nicer texture than any SV bird I’ve prepared.
Anyone else gone back to the ‘old ways’?
I still like playing with my SV (did shrimp last night with it) but I can't say I ever "gave up" on "regular" cooking.
I still love doing SV for certain things - and I love it for parties - but it can't ever replace the "old ways".
I'm not a fan of sous vide cooking in restaurants, so I'm certainly not intending to let any kit through the front door of this house.
I'm reluctant to speak ill of sous vide since I think many of its detractors have nebulous luddite reasons for opposing it, and it's capable of producing food that is difficult/impossible to make with other methods. On the other hand I think sous vide's greatest applicability is in a restaurant setting, where consistent, exacting quality in large portions is important. I'm less convinced that it will ever attain anywhere near microwave levels of home use, since it's not all that convenient and I think you have to care about food to really appreciate the things it can do.