Quicksand Fans

I am considering the purchase of a machine for cooking known as a "sous vide supreme" Its a sort of water tank with a heating element and controls to maintain a constant water temperature. Its apparently for a new way of cooking things like steak so as to virtually guarantee perfect cooking to whatever degree of doneness is desired, subject to finishing on a very hot grill.

I am posting this here to inquire if anyone has tried this method of cooking or the specific device and to ask for feedback if so.

Seems really expensive between the unit itself and the vacuum sealer/bags you have to use with it. You can do the same thing with an electric range using the oven and then pan searing, although to be fair this does have the "Set it and forget it" thing going for it.

The best thing anyone ever taught me about steak is to not cook cold meat. Whatever it is take them out of the fridge, marinate/season/etc., then let them sit for about an hour before grilling/frying/broiling. This helps you get that perfect internal temperature without over cooking the outside.

Its my understanding that a simple ziplock bag is sufficient to use the device for cooking. Apparently the science underlying this approach is that cooking to any level of doneness is strictly the issue of temperature and that time at that temperature is completely irrelevant, with reason. Therefore,ten minutes at 130 degrees or five hours at 130 degrees leads to the same, exact result. The searing can then be done over very high heat for a very short period such as 90 seconds on each side. if this is all correct, and it appears to be, then a steak could, in fact, go into the sous vide frozen solid, stay there four hours, then be seared, and be perfect.

Mynock wrote:Seems really expensive between the unit itself and the vacuum sealer/bags you have to use with it. You can do the same thing with an electric range using the oven and then pan searing, although to be fair this does have the "Set it and forget it" thing going for it.

The best thing anyone ever taught me about steak is to not cook cold meat. Whatever it is take them out of the fridge, marinate/season/etc., then let them sit for about an hour before grilling/frying/broiling. This helps you get that perfect internal temperature without over cooking the outside.

That is kind of a plus, you can toss something frozen in it and come back to it almost ready to eat instead of waiting for it to thaw. Not having to use a vacuum sealer makes it easier too.