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'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’?

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    1. 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".

      1. I won't even bother asking what SV is!

        2 Replies
        1. re: ChiliDude

          I'll bet you a nickel you've 'goggled' it by now. LOL

          1. re: Puffin3

            WRONG! I waited for someone else to spell it out, and since it looks French to me, I don't care to look further.

            Sono un contadino, e cucino come un contadino. That's the language in which I cook.

            You can retract your LOL...ROTFLMAO!

        2. 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.

          1. 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.

            1. I adore my sv unit, but like any tool, there are things it does well and things it does poorly.

              Example: I adore eggs in the sv, but when I want properly-poached eggs, I stick with the stove, since I'm looking for set white with runny yolk, rather than a variation of an onsen egg.

              SV burgers, also, in my opinion, are ten times better than anything you can do either in an oven, on a barbecue or on a stove. Magnificent.

              2 Replies
              1. re: biggreenmatt

                Hmmmm I've never tried a SV burger - I'll put that on my list.

                Do you just bring to temp in the SV and then sear?

                Do you do big thick burgers? I'm going to have to look for the technique . . . never thought about burgers.

                1. re: thimes

                  Yup. Anywhere between 1/4-1/2 pounders, made of shortrib and then seared. Never mind the fact that I grind my own meat- the time/temp combo of 45 mins at 131F for 3/4" burgers means that even store-bought ground round can be eaten safely at a bloody medium-rare.


                  If you can't find the recipe online, I'm sure I can dig it out from home.

              2. SV's a technique so it just becomes an integrated part of the cooking repertoire. Use it for what it's good for.