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Wondering if I *should* try this at home?

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    Wondering if I *should* try this at home?

    http://www.npr.org/sections/thesalt/...cken-sous-vide

    ​I have always wanted to try something like this - Meathead Max Good and friends - what do you think?

    #2
    I don't dig sucking the air out that bag, aka the "Salmonella Siphon." Non-typhoidal, of course.

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      #3
      Sous vide is a great method of cooking and immersion circulators that manage the temperature precisely and safely are down in the $200 range now. The meat is incredibly moist and tender, but lacks the eye appeal, as well as the richness that comes with browning, so the best thing for sous vide is a hot frying pan or grill after it comes out of the bag. So for a steak, take it up to 125 in the sous vide, then into a screaming hot pan.

      But I have done sous vide ribeyes side by side with reverse sear, and although the reverse sear is a little firmer, by no means chewy, the flavor is much richer after time with smoke.

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        #4
        Thanks for the feedback! YAY!

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          #5
          Man, that looks like a whole lot of extra work for something that's supposed to be fast and easy. I'd sprinkle those chicken breasts with some lemon pepper, toss them in a skillet for 5 minutes a side, and be done with it.

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