Yes, You Are
Bill Quick

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MCARDLE AND TARANTO REJOICE: 2014 Is Going To Be The Best Year Yet For Home Sous Vide.

Do you eat sous vide?

You’re part of the Ruling Class.  In fact, you might as well just call it Ruling Class Cooking and be done with it.

Bill Quick

About Bill Quick

I am a small-l libertarian. My primary concern is to increase individual liberty as much as possible in the face of statist efforts to restrict it from both the right and the left. If I had to sum up my beliefs as concisely as possible, I would say, "Stay out of my wallet and my bedroom," "your liberty stops at my nose," and "don't tread on me." I will believe that things are taking a turn for the better in America when married gays are able to, and do, maintain large arsenals of automatic weapons, and tax collectors are, and do, not.

Comments

Yes, You Are — 10 Comments

  1. I dunno. Michael Eades is a big fan. It looks like a tool in the whole low carb arsenal.

    I did buy one of those thermostat thingies to try it in my crockpot. Poor man’s Sous Vide. DorkFood DSV via Amazon (and Bill’s link).

    Results so far are not impressive, but I haven’t given it a fair shake. Sous Vide, I mean. The device works just fine.

  2. Well… properly-(smoke/relatively-low-temp-)cooked genuine barbecue (Think: Beef brisket; pulled, whole-hog cooked pork; pork/beef ribs…sometimes also turkey/chicken/other meats, like venison. ) takes roughly 12 to 14 hours (sometimes more) to do completely. In smoke-cooking, only smoke-curing of hams, bacon, etc. ordinarily takes longer…but that’s generally done to ensure long-term storage with little-to-no spoilage.

    Sous vide, from my understanding, depends upon low-and-slow cooking in the absence or near-absence of air/oxygen – whereas, proper barbecue/smoke-curing depends upon limited presence of air/oxygen, so the low-heat smoke will penetrate deeply, cooking thoroughly while imparting great flavor. Kinda figures that sous vide, in those terms, will be pretty bland without some additional browning or fairly extensive seasoning, before or after cooking…

    I think I’ll stick with “traditional” barbecue cooking – 12 to 14 (or maybe even 16 to 18) hours is long enough to have to wait, for me.

    As you no doubt can tell, I’m no kind of “vegan”, and not likely to become one unless absolutely necessary for survival. Even then, it’d likely be mostly beans, rice, onions and the like – carrots and ‘taters and such are o.k., but not by far my preferred main course.

  3. …it better have taste to match.

    Trust a True Son Of The South*, and a Tarheel-by-choice-not-chance – barbecue, real ‘cue, is all about The Flavor. With ‘cue, if you ain’t grinnin’, you ain’t winnin’ – and if it doesn’t have The Flavor, big-time, you (or whoever’s cooking) ain’t doin’ it right.

    (*O-riginal home of All Things Best In Barbecue – no matter what anyone else, even those Texans, try to tell you…)

    • Heh, I’m a Tarheel by chance and then choice. I really love Texas barbecue. But there ain’t nothing like eastern NC Barbecue. I have, on many occasions when out of town during basketball season, purchased an “8 pack” of cue, sat in the hotel room and watched the Heels whip whoever, and eat it all at one sitting.