Comments on: Burns My Bacon: Sous Vide http://www.endlesssimmer.com/2012/09/27/burns-my-bacon-sous-vide/ - recipes, restaurants, food travel and everything edible Fri, 24 May 2013 17:07:27 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Katt Kasperhttp://www.endlesssimmer.com/2012/09/27/burns-my-bacon-sous-vide/comment-page-1/#comment-98078 Katt Kasper Fri, 28 Sep 2012 19:37:21 +0000 http://www.endlesssimmer.com/?p=38928#comment-98078 My heatfelt appreciation to you, NYC-CHEF for your brief but passionate class on the method behind sous-vide. Perhaps you are new to our wonderful little blog, or maybe you were just having a bad day, but if you really thought that this was a serious rant you might want to reread it. It is written to appear idiotic and uninformed so I’m a little suprised at how you would think that anyone could actually consider sou-vide pasta. A dumb argument? Indeed sir. Dumb is what I do. I really thought that those with an educated background in the culinary arts would have no problem recognizing that anything this preposterous would be anything BUT a joke. I’ll agree not to pick on this method again if you’ll agree to take some time off and get a sense of humor.

PS. I wasn’t kidding when I said that I appreciated your response. I did. Passionate chefs like yourself seem to be in short supply. Don’t let us idiots rattle you.

]]> By: nyc-chefhttp://www.endlesssimmer.com/2012/09/27/burns-my-bacon-sous-vide/comment-page-1/#comment-98072 nyc-chef Fri, 28 Sep 2012 18:16:53 +0000 http://www.endlesssimmer.com/?p=38928#comment-98072 You my friend need to educate yourself a little better before running off on a rant like this. Ignorance is not a substitute for fact. There are many arguments to make against sous-vide, but when you make statements that are totally false it makes your entire argument look stupid. First, sous-vide is translated to “under vacuum” and does not refer to a cooking process. Especially one that takes 72 hours. Only a few things are cooked sous-vide for 72 hours and that is done by personal choice, not by necessity. Like putting a pork shoulder in a smoker for 24 hours. Or a long braise. Do you need to smoke pork for 24 hours? No. But is it delicious? Hell yeah. The only reason to go 72 hours is if you really want to break down collagen in a load bearing cut of meat, like a short rib, rendering the most tender piece of meat you ever had. But since you decided to do zero research on this subject here a quick primer: Fish sous vide…20 minutes. Veg sous vide…15 minutes. Porterhouse steak sous-vide…1 hour. Pasta sous vide…actually anyone who uses sous vide or knows anything about cooking would laugh in your face at this idea. It makes you sound like you’d give a James Beard Award to Applebee’s. And your whole argument of waiting for 72 hours before you can eat a meal is just plain dumb. Do you wait for all your guests to arrive before you start cooking the turkey on Thanksgiving? There are so many arguments to make about sous-vide, but this by far is the dumbest one I have ever seen. Ever.

PS. The 55 degrees is Celsius which is about 131 F. The temp of medium rare. Which yes applies to some meats. But saying it’s the common temperature for everything is…well, you probably get it by now.

]]> By: Katt Kasperhttp://www.endlesssimmer.com/2012/09/27/burns-my-bacon-sous-vide/comment-page-1/#comment-98004 Katt Kasper Thu, 27 Sep 2012 18:01:12 +0000 http://www.endlesssimmer.com/?p=38928#comment-98004 Stop yer wine’n.

]]> By: MLhttp://www.endlesssimmer.com/2012/09/27/burns-my-bacon-sous-vide/comment-page-1/#comment-98002 ML Thu, 27 Sep 2012 17:54:36 +0000 http://www.endlesssimmer.com/?p=38928#comment-98002 “case of wine while we wait”……if that’s happening, I’m going to sous vide everything.

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