Not using Sous Vide technique enough !

[drobinson]

Have never SV'ed and then froze----always SV the day of consumption---always for steaks & pork chops----did ribs once, but did not like the result----ribs benefit greatly from smoking which you don't get from SV---bottom line: love my Anova!

[RlsRls]

Thanks All, for your feedback. Obviously I misunderstood "shock, chill, and store" for shock and freeze! never made sense to me as well! I SV, sear and serve with great results!

[Allon]

I have been making great steaks for over 40 years.

I haven't sous vide anything yet. I don't see the need to put my expensive meat at risk of water damage when the current product meets or exceeds my current expectations.

It's not just buying a SV machine... You need a vacuum sealer and bags to go along with it.

I just can't justify the expense. I can't see how SV is going to make any meat more tender and juicier than my current dry brine and reverse sear technique.

[Allon]

rickgregory, if the bags leak, it's exactly the same.

[rickgregory]

Whatever. That's not really a worry and no, it's not the same in technique at all but you seem to want to not learn and I have other things to do.

[Allon]

rickgregory, I'm sorry you feel that way...

I was looking forward to your scientific take. I consider you one of the more intelligent people on AR.

And apparently, pretty busy...