I understand sous vide...I really do...and have used it more than once...
And in a commercial/catering setting it can truly be a godsend.
Need to get those 300-odd steaks grilled on less grill space than would be available to normally pull that off under absurd time restraints? Yep...I get it. Been there, done that. And sous vide can save the day!
​But I guess I'm not grasping the reason why a home cook would par-cook meats in this instance...and then smoke it anyway... I guess, if it was ONLY going to be grilled for "colour" & final texture...it MIGHT make some sense.
Perhaps.
But not really. :-/
Sous vide steak? I don't get it. Steaks don't take hours. And most decent grills can handle a few steaks.
Sous vide eggs? Really?! How many eggs are you prepping? O_o
For larger cuts (brisket et al) just put it on the smoker and let it go...either way we're looking at hours. HOURS!
Colour me a fairly confused chef.
So yeah... WHY would a home cook turn to sous vide?
Perhaps I'm missing something. Enlighten me.
And in a commercial/catering setting it can truly be a godsend.
Need to get those 300-odd steaks grilled on less grill space than would be available to normally pull that off under absurd time restraints? Yep...I get it. Been there, done that. And sous vide can save the day!
​But I guess I'm not grasping the reason why a home cook would par-cook meats in this instance...and then smoke it anyway... I guess, if it was ONLY going to be grilled for "colour" & final texture...it MIGHT make some sense.
Perhaps.
But not really. :-/
Sous vide steak? I don't get it. Steaks don't take hours. And most decent grills can handle a few steaks.
Sous vide eggs? Really?! How many eggs are you prepping? O_o
For larger cuts (brisket et al) just put it on the smoker and let it go...either way we're looking at hours. HOURS!
Colour me a fairly confused chef.
So yeah... WHY would a home cook turn to sous vide?
Perhaps I'm missing something. Enlighten me.
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