51–60 of 266 posts
Sous Vide taught me resting meet was a farce. There's zero rest time when cooking that way, and it causes the meat, especially steak, to come out perfect every single time. There's a reason why it's pretty much banned in most cooking competitions.
This is just a long ad for the predictive thermometer that every two-bit YouTube cook is pedalling at the moment.
Sous Vide taught me resting meet was a farce. There's zero rest time when cooking that way, and it causes the meat, especially steak, to come out perfect every single time. There's a reason why it's pretty much banned in most cooking competitions.
In what competitions is it banned? There’s a lot more to an award winning plate than just a perfectly cooked steak.
If you mean those TV shows, then I would speculate it has more to do with being slow and boring to watch.
Earlier quoted context omitted.
Note that a major point in this article is a pretty serious team of cooks (the Meathead folks are competition BBQ people) arguing against resting (but cooking in such a way that resting doesn't matter).
The resting hysteria in low and slow BBQ has gotten out of control. Many BBQ YouTubers now promote overnight resting, I've even seen some suggesting a two day rest. I'm glad to see some sanity returning.
Sous Vide taught me resting meet was a farce. There's zero rest time when cooking that way, and it causes the meat, especially steak, to come out perfect every single time. There's a reason why it's pretty much banned in most cooking competitions.
What cooking competitions ban sous-vide/low-temp cooking?
Earlier quoted context omitted.
What cooking competitions ban sous-vide/low-temp cooking?
Pretty much all rib cooking competitions ban it.
Earlier quoted context omitted.
Pretty much all rib cooking competitions ban it.
I would be shocked if you could win a rib competition with sous vide ribs. I've done them a bunch of times. They're fine. They're not revelatory.
Sous Vide taught me resting meet was a farce. There's zero rest time when cooking that way, and it causes the meat, especially steak, to come out perfect every single time. There's a reason why it's pretty much banned in most cooking competitions.
What cooking competitions ban sous-vide/low-temp cooking?
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