Anyone here familiar with Sous Vide cooking?
I saw a reference to that in a grill review. I am looking for a small grill to put beside my smoker to "sear" the meat. Smoking meat slow and at low temps make for very tender meats, but I miss the sear flavor on the outside. In one review, one guy mentioned this very thing and then referred to using a high temp small grill for searing sous vide cooked steaks.
(For reference, low temp to me has been cooking/smoking below 200°, searing occurs at 400° or higher and hard to achieve both in the same grill/smoker - unless you get a double grill with one short and one long grill attached together, which I am not partial too. I prefer ones that I can control the temp fairly precisely. )
I started a quick research on "sous vide" and was surprised at the information available and the actual lower temps at which things are actually done/cooked. It did explain somewhat why my low temp chicken breasts and pork were so tasty and tender.
I am very interested in this and my question to you is
1. Have you use this method you do this?,
2. which sous vide cook books you use?,
3. any special tips in getting started or things to avoid?
Thanks.
I saw a reference to that in a grill review. I am looking for a small grill to put beside my smoker to "sear" the meat. Smoking meat slow and at low temps make for very tender meats, but I miss the sear flavor on the outside. In one review, one guy mentioned this very thing and then referred to using a high temp small grill for searing sous vide cooked steaks.
(For reference, low temp to me has been cooking/smoking below 200°, searing occurs at 400° or higher and hard to achieve both in the same grill/smoker - unless you get a double grill with one short and one long grill attached together, which I am not partial too. I prefer ones that I can control the temp fairly precisely. )
I started a quick research on "sous vide" and was surprised at the information available and the actual lower temps at which things are actually done/cooked. It did explain somewhat why my low temp chicken breasts and pork were so tasty and tender.
I am very interested in this and my question to you is
1. Have you use this method you do this?,
2. which sous vide cook books you use?,
3. any special tips in getting started or things to avoid?
Thanks.
Comment