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mariahwg's avatar

This is where the sous vide comes in. It's about as easy as a microwave, but with stunning results. A lot of restaurants, even middle-end steak places, use sous vide to cook the steak and then sear it at the end. You can get a basic set-up for $50-$100, which is a lot, but if you eat steak at restaurants more than like once, it pays for itself and I find it more consistent. FOr me it was a no-brainer because I love that you have basically no cleanup and the food is good.

But then, I also use mine for a bunch of other things (yogurt, egg bites, lamb, much of my Thanksgiving meal including turkey, etc.). ANd it works really well with a lot of pre-made frozen items you get at like Trader Joes, such as soy-ginger cod or whatever. I literally just leave it i nthe packaging it came with.

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Vi's avatar

Yes, it's rare that "load new comments" actually loads new comments. I usually have to make from 3-5 attempts. le sigh.

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