Forums
New posts
Search forums
What's new
Articles
Latest reviews
Author list
Classifieds
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Chatting and General Stuff
Cooks' Corner
OK you sous vide nerds, educate us
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="P7M13" data-source="post: 2812029" data-attributes="member: 94154"><p>I understand sous vide to be a method of cooking for a long time at a low temperature. </p><p>I I will braise or use a pressure cooker to cook meat - braising for the cuts that aren't too tough, pressure cooker for tougher cuts.</p><p>Then I'll assemble whatever meals, vacuum seal and freeze. Makes food quick and easy during the rest of the week.</p><p>I could see using sous vide for reheating sauteed mushrooms with a marsala sauce. For things like that, they're already cooked to perfection, so I'll pull out to that that morning and quickly pan fry just before eating.</p><p>I have a 3lb chateaubriand marinating in the fridge. I'll pull it out in a morning or three, put it in a Dutch oven, add potatoes carrots, green onions, garlic and spices, and come home to delicious smells.</p></blockquote><p></p>
[QUOTE="P7M13, post: 2812029, member: 94154"] I understand sous vide to be a method of cooking for a long time at a low temperature. I I will braise or use a pressure cooker to cook meat - braising for the cuts that aren't too tough, pressure cooker for tougher cuts. Then I'll assemble whatever meals, vacuum seal and freeze. Makes food quick and easy during the rest of the week. I could see using sous vide for reheating sauteed mushrooms with a marsala sauce. For things like that, they're already cooked to perfection, so I'll pull out to that that morning and quickly pan fry just before eating. I have a 3lb chateaubriand marinating in the fridge. I'll pull it out in a morning or three, put it in a Dutch oven, add potatoes carrots, green onions, garlic and spices, and come home to delicious smells. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Chatting and General Stuff
Cooks' Corner
OK you sous vide nerds, educate us
Top