Post AXc4UdyvPonFyfFIBs by mcsinyx@fe.disroot.org
 (DIR) More posts by mcsinyx@fe.disroot.org
 (DIR) Post #AXc2OAdzNahjLIEr1U by xmoo@ak.vern.cc
       2023-07-12T08:24:02.349153Z
       
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       Is there really a reason for sous vide to exist? I feel like for every food out there, there is a better way to cook it than sous vide.
       
 (DIR) Post #AXc2OBO4cFZFeDner2 by icedquinn@blob.cat
       2023-07-12T08:27:53.460473Z
       
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       @xmoo i mostlly do it to thaw proteins quickly :blobcatpan: nicest parts about sous vide is its a lot gentler at cooking and you can't really burn your food :blobcatgoogly: the lower temps w/ longer times also preserve some of the moisture. its one of the only ways you can get non-dehydrated chicken for instance.
       
 (DIR) Post #AXc2kQKBlAq0LVaWkj by xmoo@ak.vern.cc
       2023-07-12T08:28:59.103370Z
       
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       @icedquinn Ok maybe sous vide does have a reason to exist.
       
 (DIR) Post #AXc2kQybKvAEMqUnk8 by icedquinn@blob.cat
       2023-07-12T08:31:55.146247Z
       
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       @xmoo i really like it. it makes very soft meat.fam doesn't like it because it doesn't have that pan searing though
       
 (DIR) Post #AXc4UdyvPonFyfFIBs by mcsinyx@fe.disroot.org
       2023-07-12T08:51:29.449287Z
       
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       @icedquinn, nothing is preventing you from searing after sous vide@xmoo, i guess sous vide is mostly useful for thicker cuts to be cooked evenly, not that i’ve tried it since the cheapest beef here are sold 2-cm thick slices