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!
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Not using Sous Vide technique enough !
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Club Member
- Jun 2022
- 965
- Blackstone Valley National Historic Corridor, MA
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The avatar is my Shih Tzu, Gracie Mae. She slept at my side for almost 19 years. We miss her dearly.
- Oklahoma Joe's Bronco in orange. *
- Backyard Grills GCB 1690W dual/fuel grill.
- ThermoPro TP 910 dual probe thermometer.
- ThermoPro TP 610 instant read thermometer
- 2 ThermoPro TP 960 TempSpikes.
*made possible by donations from members of the Pit
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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.
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rickgregory, if the bags leak, it's exactly the same.
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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.
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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...
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