Quote:
Originally Posted by strath44
I don't really understand the sous vide concept, is it meant to keep the nutrients etc in the item being cooked? It seems to look a little unappetizing when it comes out?
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It cooks the entire piece of meat to the exact stage of “doneness.” You have to add some sear to it after it is cooked. If you look at a slice rare of grilled steak, it is only red in the center, then pink, then gray, then seared on the outside. With sous vide it is the same temperature throughout. To get that carmelized flavor on the surface you need to sear it on a very hot grill or a very hot pan for a minute or so.