Sous Vide

[Anonymous No.14001518]

>stick meat into a condom
>submerge condom in 129 degree water for hours
>Optionally sear meat
Is sous vide the future?
I have yet to try it.

[Anonymous No.14001528]

>>14001518
i sous vide my cock at body temp, it's like a real mouth

[Anonymous No.14001672]

>>14001518
no
You can't start a Maillard reaction at that temperature

[Anonymous No.14001692]

>>14001672
you sear it in the end to get that on the surface though?

[Anonymous No.14001717]

>>14001692
How the fuck do you sear a steak in a plastic bag underwater? Retard

[Anonymous No.14001730]

not even worth a (you)

[Anonymous No.14001734]

>>14001518
>Is sous vide the future?
No, it is the present.
Sous vide produces a superior product in every way except for the smokiness that comes from a grill. Even if you sear it over wood fire, it isn't there long enough to absorb much of the flavor.

[Anonymous No.14001754]

>>14001717
>>14001734
how did pepe infiltrate this very scientific bread?

[Anonymous No.14001771]

>>14001717
>>14001734
check and mate

[Anonymous No.14001872]

Reverse-sear is best

[Anonymous No.14001884]

>>14001872
you just made that up

[hiv superspreader No.14001887]

>>14001872
reverse cowboie is my favorite position to widen boipuccaie uwu

[Anonymous No.14001924]

i just wanted to know if sous-vide was a meme, or if I needed to make/buy one...
feelz bad man...

[hiv superspreader No.14001938]

>>14001924
lick my pozzhole frogposter

[Anonymous No.14001944]

>>14001924

Sous vide is a meme. Its just a gimmicky way of cooking things. I mean, it works, and has advantages and disadvantages, but its not some superior ultimate cooking method or anything.

They have to use the "sous vide" french name, because if they called it what it actually is, nobody would want to eat the food.

>ayy, dis nigga boiling his steak in plastic bags!! *WHEEZE*

[Anonymous No.14001949]

i like that the one on the right is obviously a gristly edge piece of a thinner, shittier cut
and the one on the left has a bad sear

[Anonymous No.14001951]

>>14001734
sous vide is literally boil in bag, restaurants invented it so they could be lazy

[Anonymous No.14001981]

I"ve had one since December and I love it. I've probably used it 15 times and it"s been great every time.

[Anonymous No.14002190]

>>14001981
do you sear?
before or after?

[Anonymous No.14002218]

>>14001717
you pull it out of the bag first man...

[Anonymous No.14002221]

>>14001884
>he doesnt know
you do the cows injustice

[Anonymous No.14002248]

Sous Vide Steak isn't bad, you can let it go for a bit longer to break it down if you buy shit meat like select. Just sear the shit out of it after, I have a high temp sear box on my smoker that works great. What it's really great for is vegetables. Cook some fuckin baby carrots in their own juices is some good ass shit. you can also use it to make ghetto bbq if you don't have a smoker, i've done some 24hr sous vide ribs that i finish on the grill, not too bad.

[Anonymous No.14002280]

>>14001981
How's it do with thicker steaks like prime?

[Anonymous No.14002281]

i dont like the texture and if you dont sear it the meat is gonna look like a gray slug. definitely does not look appetizing until its seared. people meme it because they think its peak tender but theres such thing as going too far and eliminating all texture which a sous vide does

[Anonymous No.14002295]

>>14001518
The proper way to cook a steak is to make sure it's seared just right and the inside is good and brown. Pink meat is undercooked and holds risk for disease and parasites. Healthy eating is happy eating.

This message brought to you by the Food Safety Administration.

[Anonymous No.14002351]

>>14002295
>The proper way to cook a steak is to make sure it's seared just right and the inside is good and brown. Pink meat is undercooked
Unironically correct

[Anonymous No.14002379]

>>14001518
/ck/ hates sous vide because they like to be elitist fast food connoisseurs

[Anonymous No.14002505]

>>14002295
I sous vide to a nice tender and juicy well done.

[Anonymous No.14002531]

https://www.youtube.com/watch?v=7LfKkcDx_H0
>he doesn't vacuum seal his steaks and cook them in the dishwasher
seriously what are you doing with your life?

[Anonymous No.14002707]

>>14002281
If you're killing all texture by sous vide cooking you aren't doing it correctly

[Anonymous No.14002746]

>>14002280
not same poster, but would argue it’s better for thicker steaks since it eliminates that guesswork about doneness. I’ve fucked a few thinner steaks up with sous vide and honestly will just sear in the future, it’s overkill to sous vide and sear thin cuts.

[Anonymous No.14002778]

I tried sous vide when it was new and trendy but stopped because cooking in plastic seems like a bad idea.

[Anonymous No.14002803]

>>14002778
>he cooks in zip lock bags

[Anonymous No.14002805]

cast iron + oven > sous vide

[Anonymous No.14002844]

>>14002805
same, but oven first

[Anonymous No.14002870]

>>14001518
>Sous Vide
enjoy your estrogenic chemicals in your food

[Anonymous No.14003974]

>>14001924
It was mostly used on trains because it's an easier way of cooking steak on a bumpy track without fucking it up. It's a bit more full proof in my opinion than searing and then throwing into the oven. But it takes way longer. Another cook part though is you can put garlic and aromatics into the bag with your steak and shit is primo. I'd you like to make pan sauces though sous vide doesn't really do that well. No good fond in my experience.

[Anonymous No.14004102]

>>14002281
Gray?
>>14002295
Brown?
>>14002505
Well done?

Does /ck/ eat rubber steaks?

[Anonymous No.14004109]

>>14001518
The future is cooking your steak in a microwave as any real /ck/ expert will tell you. 10 minutes on high and its nuked to perfection

[Anonymous No.14004112]

>>14001518
I am always curious about new things, but can't shake off me the fact you are cooking in plastic.
It just feels dirty, like the plastic is going to leak microplastic particles into my food.
Good knows, there is plenty of that eaten regularly, don't feel like adding more into it.

[Anonymous No.14004138]

>>14004112
Good always knows...

[Anonymous No.14004141]

>>14001734
>Sous vide produces a superior product in every way except for the smokiness that comes from a grill. Even if you sear

Smoke gun and a container can provide what you're looking for.

[Anonymous No.14004147]

>>14004141
you made that up

[Anonymous No.14004150]

>>14001924
I use it several times a week.
I think it's totally worth it, though it is an investment.

Pro-Tip: A cast iron skillet works excellent for searing, and you've already got one. Much easier than setting up a grill every time

[Anonymous No.14004157]

>>14002190
After. It'll go to crap if you sear it first.

>>14002280
Better than any other method. You'll get that perfect doneness the whole way through. This is probably the 1 place where it's superior than any other method.

[Anonymous No.14004177]

>>14001518
It could be nice with a steak, but a friend ince made burgers with his sous vide... i couldnt wrap my head around the idiocy.

[Anonymous No.14004203]

>>14004150
How'd you know I have a cast iron skillet?
Are you, me?

[Anonymous No.14004236]

>>14001518
>2020
>Boil in the bag

That's a yikes from me

[Anonymous No.14004498]

>>14001717
5/10, not bad

[Anonymous No.14004535]

>>14001518
While the grilled steak doesn't look all that appetizing, you can clearly tell that the Anova steak has an unpleasing exterior. A steak should be seared at a high temperature, not steeped.

[Anonymous No.14004548]

It's consistent, but it's just too consistent. Every bite tastes and feels exactly the same. It takes a lot of the enjoyment out of things.

[Anonymous No.14004557]

>>14001717
You turn the water up to burning hot.

[Anonymous No.14004565]

I prefer smoking+ sear on pretty much everything.

[Anonymous No.14004593]

>>14001518
It's good to try a couple of times, but there is something kind of off about the texture, especially if you leave it too long. It can end up having that slowcooked meat texture.

A good steak cooked in a pan or on the grill is hard to beat when it's just right. The sous makes it completely dummy proof.

[Anonymous No.14004643]

>>14004236
>Boil
>129F

'no'

[Anonymous No.14004922]

>>14001924
It's good for vegetables and meme cooking but I haven't used mine in over a year. Cast iron or reverse searing is superior if you cant grill. It's just extra time for a product that's never quite what you wanted. It can be used to turn inferior cuts into better cuts however. 24-72 hours in the sous vide and the collagen in chuck steak turns into something similar to filet. However with the time and energy invested you will probably do it a few times and shelve it and just buy nice steaks and cook them properly.

[Anonymous No.14005027]

>>14001518
good cut of beef vs. a shit cut of beef
this is buzzfeed tier

[Anonymous No.14005156]

Let's do et!

[Anonymous No.14005721]

>>14004548
>every bit is the same
>>14004593
>It can end up having that slowcooked meat texture
kinda sounds ideal
Plus I can sear the outside
Would be amazing
in my mouth

[Anonymous No.14006098]

>>14002805
Based and reverse searing pilled

[Anonymous No.14006104]

>>14001518
Soulless vs Soul

[Anonymous No.14007075]

>>14001518
How do you make sure your meat isnt coated in all the chemicals of plastic after you'd sous vided it?

[Anonymous No.14007093]

>>14005156
Praise Guga

[Anonymous No.14007098]

Its different. For guests if I have a lean mean like filet its so easy just to sous vide thick cuts then sear on cast iron at the end. Everyone is impressed at the perfect cook. Its also much easier to time with sides and everything.

But there is something about fattier cuts like ribeye its just not the same as grilling.

[Anonymous No.14007327]

>>14001884

[Anonymous No.14007348]

>>14007327
1 prolapse steak please, extra fisty.

[Anonymous No.14007373]

>>14001518
>No searing on the steak of the left
absolutely disgusting

[Anonymous No.14007380]

>>14004150
>Much easier than setting up a grill every time
It's not a difficult task to turn the burners of a gas grill on and waiting the grates to heat up. If you're talking about charcoal, then yeah I get your point.

[Anonymous No.14007395]

>>14002805
>cast iron
>sear
you use carbon steel cooklet.

[Anonymous No.14007713]

>>14007327
>steak fleshlight
says alot about the kind of people that own a sous vide

[Anonymous No.14008044]

>>14001734
>unironically enjoying cancerous smoke

[Anonymous No.14008110]

>>14005721
If that sounds ideal for you then yeah, I can absolutely recommend sous vide. For me though, the pleasure of steak comes from knowing that the next bite may be a little more or less done than the last, or a little different in texture.

That said, we've been talking about steak this whole time and ignoring chicken and pork. It's an excellent method for those.

[Anonymous No.14008127]

>According to the National Coffee Association, the optimal brewing temperature is 195 to 205 degrees Fahrenheit; the best drinking temperature, according to a 2008 paper published in the journal "Burns," is closer to 136 degrees F. While the surface temperature of mug warmers varies based on the wattage used, they typically heat to between 120 and 140 degrees F, which prevents your coffee from cooling to an undesirable temperature.

>Steak Sous Vide Temperature Guide Chart
>Rare 125° F / 51.6° C 1 to 3 hours
>Medium Rare 130° F / 54.4° C 1 to 3 hours
>Medium 140° F / 60° C 1 to 3 hours

I see no reason why this should not work

[Anonymous No.14008135]

at the store a sous vide set up is over $100
a crockpot is $20
why not just put meat in a crockpot with a bit of water underneath at 130 and then finish in a pan?

[Anonymous No.14008146]

>>14008135
from what I've seen so far there's no reason why you can't do just that.

[Anonymous No.14008203]

Alex made a video about the cooler method.
https://youtu.be/5h_y3svpNiw

You can sear in an extremely hot cast iron skillet with a bit of oil and get the same effect as the blow torch.

[Anonymous No.14008214]

>>14008203
Guga sears his steak for quite a long time in a pan with oil and butter and still gets a good medium rare from nearly edge to edge.
https://youtu.be/vxNaxi6dmFc

[Anonymous No.14009417]

tbqh famalamadingdong even reverse searing w/ oven and cast iron can produce a much nicer result than str8 grillin

sous vide seems like a more autistic version of that some i am game

[Anonymous No.14009574]

>>14008135
The reason you might prefer a sous is that it cooks the meat perfectly evenly by being fully submerged in a circulating bath.

Instead of using a slow cooker it's probably better to just do a reverse sear, put it in the oven until it's just below temp, then throw it in a pan to sear.

[Anonymous No.14009631]

>>14007395
this

lmao @ cast meme redditors

[Anonymous No.14009892]

>>14004102
Well done steak can still be tender and soft, no man should be tearing a raw ribeye like a caveman inside a hole.

[Anonymous No.14009902]

>>14002778
ive thought about this. what if you give it a good all around wrap in butcher paper, then put that in the sous vide bag?

[Anonymous No.14009924]

>>14001944
same reason mark peter white is marco pierre white. french sounds better.

[Anonymous No.14009936]

Why did soy men turn steak, a simple tasty dish, into this embarrassing gay shit?

[Anonymous No.14010494]

>>14008044
smoke kills wuflu

[Anonymous No.14010759]

>>14001518
Sous vide is a complete troll idea. I built a DIY cooking setup and tried to do a port lain roast. Fucking disgusting. Ended up tasting like the condom's lube.

[Anonymous No.14010841]

>>14004150
Searzall is even easier

[Anonymous No.14010875]

>>14008127
i've seen people do salmon in those

[Anonymous No.14010880]

>>14001951
>boil
ya you're fucking dumb

[Anonymous No.14011256]

Try and cook pork tenderloin like this non-sous vide.

[Anonymous No.14011441]

>>14011256
how'd I do?

[Anonymous No.14012403]

>>14001518
>>stick meat into a condom
does it matters if it's ribbed or thin?

[Anonymous No.14012422]

>>14007075
use bags that didnt come from china

[Anonymous No.14012472]

>boil water
>drop in meat
Soooeee

[Anonymous No.14012474]

>use a perfectly cut piece of tenderloin to represent sous-vide
>a hacked apart grisly piece of ass meat to represent grilling

nice facebook image

[Anonymous No.14012514]

>buy bulk packs of discount cuts of meat
>season, vacuum-seal, and freeze right away
>sous vide directly from frozen
>they come out perfectly decent

sous vide is great in these rough meat-buying times

[Anonymous No.14012676]

>>14011441
I don't know.

[Anonymous No.14012792]

i'm certain it is - my only concern is that the plastic will leach chemicals into your food - which it certainly does, it's just a matter of how much

[Anonymous No.14013229]

>be chemist
>can't store chemicals in plastic because of contamination issues
>buy food
>EVERYTHING is in plastic
hmmmmmmm

[Anonymous No.14013529]

>>14001734
fuck this
it needs to be accessible to exist
once crock pots have temp control and aeration, it'll be a thing

[Anonymous No.14013926]

>>14002295
>Good and brown
Id rather eat it raw

[Anonymous No.14013958]

Once I have the meat cooked sous vide, how do you make a decent crust that doesn't just burn it?
To avoid overcooking, which is the whole point of the sous vide, I need it blazing hot so it only touches the surface momentarily for some browning. Lower heat doesn't do jack in the same timespan. Would you use butter or a specific oil or something else?

[Anonymous No.14013960]

>>14001518
First off I'd say I recommend getting one, its worth it.
I use my sous vide regularly. Get a vacuum sealer and it's super simple. It's been a thing in professional kitchens for decades, and it takes guesswork out of stuff. If you can plan ahead it's insanely good for cooking your meats and then later searing them with the rest of your meal.
Great for veggies. You look up a temp, set it to that temp, leave it until you need em, and broil real quick for color. Makes everything in the bag super flavorful and cooked perfectly.
Cleanup is pretty easy, you throw away the bags and its usually cleaner than the alternative.
Little fussy though, it depends on if you want to spend all day checking in or if you just want to cook it and be done.
If you travel, this shit is super sick on the road. I bring mine with me everywhere. You can cook steaks in your hotel room no problem with a sousvide and a searzol. Imagine going to a conference and being the guy who has steak and wine in your room, and you spend the same as all the touristy food places around.
Shit's super worth

[Anonymous No.14014213]

>>14013958
Don't use butter, burns too easily. Any high smokepoint neutral oil is good. Lard/tallow is really good too. I prefer beef tallow for my steaks personally

[Anonymous No.14014217]

>>14013958
you can leave it to cool down for a bit. cook for 2 days and put the second in the fridge for the next day works perfectly too.
high smoke point oil.

[Anonymous No.14014219]

>>14013960
>If you travel, this shit is super sick on the road. I bring mine with me everywhere. You can cook steaks in your hotel room no problem with a sousvide and a searzol. Imagine going to a conference and being the guy who has steak and wine in your room, and you spend the same as all the touristy food places around.
This is hilarious. Imagine entering a guy's hotel room and seeing this and a sous vide machine.

[Anonymous No.14014224]

luv me steak
luv me chips
luv me sauce
simple as

[Anonymous No.14015139]

>>14013960
What are you usin for the sous vide vat?
Please don't tell me it's the ice container in the room...

[Anonymous No.14015161]

>>14001518
sous vide is fine but you can achieve basically the same thing with a reverse sear, bring it up to desired temp on a rack in the oven and then blast the fuck out of it in a scorching hot cast iron pan to sear.

[Anonymous No.14015214]

>>14013229
I wonder how well you can do sous vide stuff in glass containers. Maybe do something like a marinade to fill in the gaps so it still cooks evenly.

[Anonymous No.14015326]

>>14015214
i guess it's already a thing
guess you'd preheat the marinade and jar, then pull the jar and roll the steak so it'll fit into said jar
do so somewhere you can capture the displaced marinade from the jar

...jar

[Anonymous No.14015345]

>>14013960
This dude be absolutely vibing on his coworkerfags at conferences.

[Anonymous No.14015365]

>>14010494
Smokers are less likely to catch COVID because nobody wants to be near the stench.
Smokers smell like absolute shit and they don't even realize it. Breathe smells terrible, clothes smell terrible, and the smoke stench absorbs into the skin so they just stink like fucking hell.

[Anonymous No.14015374]

>>14010494
it's not the smoke doing the killing m8

[Anonymous No.14015383]

lol Lame white faggots who can't handle flavor inventing contrived ways to boil their flavorless meat.

Why are white people so fucking lame?

[Anonymous No.14015387]

>>14013960
>brings sous vide and searzall on business trip
>shows up to morning client conference with wine and perfect steaks and zero fuckin context
>???
>profit
this is either the most retarded or brilliant thing i've ever heard
Either way, you just made it onto the autismo leader board.
Congratulations

[Anonymous No.14015390]

>>14001717
You remove from bag, pat dry, and sear in a skillet briefly to get a nice crust. Are you honestly that retarded. Watch Guga on the YouTube channel Sous Vide Everything if you honestly have no fucking clue.
https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw

[Anonymous No.14015391]

>bag & boil

>>14001924
i picked one up at Aldi for 50 bucks
absolutely worth it just for when you make a big dinner because it frees up the oven
put your meat in the water bath and use the oven for gratin or something

[Anonymous No.14015393]

>>14015383
>Why are white people so fucking lame?

White people are pussies, especially white beta males. Spices and flavor are too "aggressive" for them.

[Anonymous No.14015402]

>>14013529
Hello, I am a sous vide enthusiast. There are tons of home machines that cost about $100 that, when paired with a vessel to hold the water, do the job wonderfully. Here are some examples:

Anova: https://anovaculinary.com/products/

[Anonymous No.14015526]

>>14015402
this is how i feel about everyone that posts unsolicited youtube links

[Anonymous No.14015914]

>>14001518
You ever notice the balding sous vide guy in youtube? Its because the plastic is leaching fag chemicals into the meat, inturn fucking the endocrine system, why not encase the meat in some sort of natural animal product (bladder) and cooking the meat in that?

[Anonymous No.14016155]

>>14004102
I do not eat anything that's not well done. People who eat anything but well done are subhumans

[Anonymous No.14016391]

>>14016155
Trump supporter, eh?

[Anonymous No.14016423]

>>14016391
No and I am surprised an American eats meat well done. The fact Donald Trump eats meat well done is making me rethink this tradition. Oh right I forgot Donald Trump's family are Russian immigrants.

[Anonymous No.14016472]

>>14016155
Autists are subhumans.

[Anonymous No.14016478]

>>14015383
>>14015393
(You)'re gonna have to do better than that nigger. Seriously did you even try?

[Anonymous No.14016482]

>>14001518
It has its uses but it's not for everything. Used one for a few years and I also make roasts in a regular oven and steaks in a cast iron pan pretty frequently. It's good for tough cuts and if you have a big dinner prep but don't have time to be in the kitchen that evening. Great for braises! A waste of time and pain in the ass if you just want a couple steaks.

The tricky part is searing afterward. The meat will be greasy like an Italian in July once finished which makes searing hard. People say to pay dry but that usually just ruins any sort of rub of structure the meat has. Pre-searing is a waste of time. A non-stick pan won't work and searzalls are garbage. You can use a broiler on your oven for a quick 1-2 minutes or a big cast iron or stainless pan for searing individual servings.

[Anonymous No.14016484]

>>14016423
BWAHAHAHAHAHAHZHAHHHAHAHAHHAHAHAHAHAHHAHAHAHAHAHAHHAHAHAHAHHAHAHAHAHAHHAHAHAHAHHAHAHAHAHHAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAN RENT FREE FOR FUCKING EVER BITCH

[Anonymous No.14016498]

>>14016472
It's true tho. Donald Trump's granddaddy was a Russian immigrant.

[Anonymous No.14016570]

>>14016498
no he wasn't
He owned a brothel in Canada
Have you never seen Dawson City: Frozen Time?

Liberalism is truly a mental illness

[Anonymous No.14016626]

>>14016570
Go and die for Israel

[Anonymous No.14016681]

>>14002803
All plastics produce endocrine disrupters when exposed to heat

[Anonymous No.14016708]

>>14001672

that's why you sear it ya fuck

[Anonymous No.14016875]

>>14013960
Are you using your hard luggage as the sous vide vat?

[Anonymous No.14016945]

>>14012792
> long neck
> big hands
> emotionless expression
Definitely a lizard person

[Anonymous No.14018344]

>>14001692
ask me how i know you're a newfag zoomer when you end your statements with question marks though?

[Anonymous No.14019008]

>>14010880
Huh?

[Anonymous No.14019011]

>>14012792
I’m going to leach chemicals into the ass

[Anonymous No.14019053]

Do AMERICANS really BOIL their meat in literal MELTED PLASTIC?????????????????????

[Anonymous No.14019077]

>>14004557
damn it, who was it that put BURNING HOT water in my pot!?
now my spaghetti is ruined!

[Anonymous No.14019458]

>>14015365
lmao why are you seething so hard?

[Anonymous No.14019460]

>>14019053
americans will do literally whatever the tv tells them to do

[Anonymous No.14019491]

>>14001734
You can put other things in a bag with the meat.
Nothign stopping you putting some liquid smoke in there if you really need the smokiness.

Generally you should be doing a marinade, or garlic butter and herbs which would power through a char anyway

[Anonymous No.14019639]

>>14004141
I think a real gun may be a more viable alternative for him

[Anonymous No.14020132]

>>14015365
I'm sorry that smoker girl you pine over doesn't like you anon.

[Anonymous No.14020359]

>>14004535
You slowly bring meat to desired final temperature, cool, and sear. You get a good crust and perfectly cooked interior.

[Anonymous No.14020375]

>>14008146
The crockpot lacks fine temperature control, so it's very difficult to sous vide with it.

[Anonymous No.14020380]

>>14010759
You likely used the wrong kind of plastic and likely got it too hot.

[Anonymous No.14020384]

>>14019008
Sous vide is NEVER that hot. You usually sous vide to the desired final temperature or just below if you're intending to sear.

[Anonymous No.14020387]

>>14019491
Fuck marinade, do a dry brine.

[Anonymous No.14020408]

>>14020387
>dry brine
Stop being retarded, zoomer, and use the proper word.

[Anonymous No.14020425]

>>14001518
never tried sous vide but I did reverse sear for the first time a few weeks ago and it was the best steak I've ever made

[Anonymous No.14020430]

>>14001924
Got one last xmas and used it twice. Unimpressed.

[Anonymous No.14020439]

>>14007327
I thought this was gonna take a different turn

[Anonymous No.14021202]

>>14019491
That is a shitload of rosemary.

[Anonymous No.14022103]

I thought the entire problem with plastics was BPA?

Well those bags they use for this do not have that..

[Anonymous No.14022130]

sous vide is peak soy. i fry up my steaks on a cast iron skillet because it's quick, easy, and fun. is it perfect every time? no. that's part of the fun. really though who gives a shit as long as it's blue to medium rare?

I don't want to fuck around with condoms and electric heaters and thermometers. that's fucking gay. I've got a friend and he always says "NOOOOOOOOOOOOOOOOOO YOU HAVE TO REVERSE SEAR IT OR SOUS VIDE IT YOU POOR PLEBIAN!!!!!!!!!"

pure soy.

[Anonymous No.14022138]

>>14022103
there are other BP* chemicals in plastics besides BPA that will give you bitch tits. BPA free doesn't mean BPS free, they just slap a sticker on it because only BPA got meme'd by the media.

[Anonymous No.14023169]

>>14001717

[Anonymous No.14023232]

>>14011441

>Cook piece of meat beautifully
>Mountain of ketchup
AMERICA

[Anonymous No.14023247]

>>14001717
with a pressure cooker

[Anonymous No.14023255]

>>14011441
Perfect anon! Sousvidefags btfo into eternity, will never recover.

[Anonymous No.14023260]

>>14007327
>"i dilate my steak, not myself"

[Anonymous No.14023401]

>>14022130
>sous vide is peak soy. i fry up my steaks on a cast iron skillet because it's quick, easy, and fun.
This post is ironic, yeah? Could do with being a bit sharper and more brief in order to signal that better.

[Anonymous No.14023403]

>>14016708
What about the interior of your söylab cooked beef

[Anonymous No.14023520]

cooking shit in a bag sounds very unappetizing

[Anonymous No.14023634]

>>14001518
Sous vide makes a great final product after searing, but there's no joy in it. The process of cooking is actually more pleasurable than the eating for me, so vacuum bags and waiting are just kinda fucking gay compared to the joy of grilling, frying or even oven reverse sear. God for restaruants, no good for me.

[Anonymous No.14023704]

>>14004102
I always order it medium rare, my friend loves blue, he always warns the waitress before hand that he don't give a fuck, make that steak moo

[Anonymous No.14023797]

>>14001717
stupid bait 3/10 made me reply

[Anonymous No.14024190]

>>14020408
That is what Guga calls it, that is what I'll call it. It's rubbing the meat with salt and allowing it to sit in the fridge overnight.

[Anonymous No.14024198]

>>14001518
That shit's the definition of soul vs soulless.

[Anonymous No.14024241]

>>14004102
what's the point of buying a rare steak, you might as well just ask for the uncooked steak and eat it like a caveman.

[Anonymous No.14024718]

Sous vide is for soyboys with hairy vaginas