Any Sous Vide chefs here?
I have been using a home built controller with a crock pot for a few years. We really like it. Double cut pork chops come out perfectly and evenly cooked. Never dried out. Thick Cut Sirloin steaks...
Forum Discussion
Pangaea Ron wrote:
I like the concept, and want to try it.
I usually grill my meat on indirect heat until the desired internal temp is reached, and then sear on a very hot grill or with a blow-torch (or both) to get the correct searing.
I do too. With a tender cut not much difference. The cool thing about Sous Vide is you can let your steaks set in there at 133 for 2-4 hours then take them out and finish them.
I have been so frustrated cooking for a group, putting some nice strips on then having something come up and you either can't finish the steaks or over cook them.
With Sous Vide you can let them sit there until everyone is ready.
