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David Codey (61)
You know you can add herbs/spices/sauces before sealing the bag?
nothing better than cooking fish or duck in the bag,then finishing it off in the pan to crisp the skin or render the fat.Yep, I have eaten plenty of the stuff (unfortunately) it is a blight of the modern restaurants (I would eat out at least 50 times a year at decent restaurants) Restaurants like it because it maximises yield and gives the kitchen more control.
Let me have a piece of meat pan fried/roasted while being properly basted in plenty of butter any day
Yep, I have eaten plenty of the stuff (unfortunately) it is a blight of the modern restaurants (I would eat out at least 50 times a year at decent restaurants) Restaurants like it because it maximises yield and gives the kitchen more control.
Let me have a piece of meat pan fried/roasted while being properly basted in plenty of butter any day
I agree with you completely. I have tried putting a decent cut of steak in and the result was dissapointing. It is better to cook your good cuts in a pan or a grill. BUT, take a cheaper cut and put it in the sous vide for a lengthy time and you will have the most the most delicious piece of meat that you have ever tasted. Restaurants use them to make it easy to prepare meals and its wrong.