What's your impression of sous vide?

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I sous vide a piece of pork loin yesterday - 144f for 4.5 hrs. then seared the outside in bacon drippings.  Perfectly moist medium edge to edge.  Served with orzo and a nice slaw.  The leftover is getting turned into Cuban sandwiches tomorrow.
 
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My impression?

SV is great technique to have more consistency on certain type of cooking.

For example, to get perfect medium rare seared duck breast, or steak, every time. 

Or getting perfect soft boiled egg, or hard-boiled egg with runny yolk.

I am not saying that those are not possible with traditional cooking, but using SV, that would be easily achievable.

Would you order meals that have been sous vide already that would be quicker to prepare/easy to heat up & eat?

SV is just a technique, and it's just one part of the equation. You still need to do more, like searing the SV'ed steak.

So, it's not just heating-up then eat :)

But, would I order a meal if it is stated has been cooked SV? Absolutely yes. 

Why yes? Because I would expect the done-ness (for example) would be precise, I won't expect overcooked meal!
These are the reasons that I use the sous vide technique, too, plus:

Convenience. Because I live alone, I prefer to cook and freeze multiple individual portions, Sous vide is ideal for this.

I "finish" meats (usually by searing in a cast iron pan), making this a "freshly cooked" meat (as opposed to a frozen dinner).
 
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What's your impression of sous vide? Would you order meals that have been sous vide already that would be quicker to prepare/easy to heat up & eat?
my impression is that at the moment it is what I like to call "hipster chic" that being said I think it certainly has it's place. 
 
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my impression is that at the moment it is what I like to call "hipster chic" that being said I think it certainly has it's place. 
It's been around too long now to be that.  With the price of technique coming way down it's a practical way to make better food.  My current setup is a hot plate and a PID, but I do have a Joule coming my way this spring.
 
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I'd have to agree with Mike9. I was first introduced to it in 1985 while working in a hotel and while the chef wasn't interested I found it intriguing but the equipment we were shown was intended for large production. Price has certainly come down since then. Better availability simply means more people can take advantage. (Including but not limited to hipsters)
 
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    I would also add that sous vide isn't simply a way to prepare consistent meals ahead of time.  You have an opportunity to break down protein like no other method of cooking.  This gives you a variety of flavors and textures that weren't previously at your disposal...the creativity part is up to you.
 
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For instance thick shoulder veal steaks are $2.99/lb this week - perfect for sous vide.  Lots of collagen to render out and some tough muscles to tender up.  This gives the opportunity to put a hard sear on them as opposed to just slow cooking them to death.  Big bonus here is you get pure flavor and collagen from the bag liquid and that is gold.
 
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i have enjoyed this thread immensely, i came into it knowing just the basic understanding of the concept and now other than a list of times and temps im confident that i can sous vide anything 

though the finishing process timing of a few items may be a tricky thing to adjust to 

now to search for the Sous vide Horror story threads 
 
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Just got my cow back from my butcher. The cow was raised on pasture along with a hint of mashed potatoes and gravy. We have our pigs on pasture and there was no way the cow would stand for them getting all the good food. We have a lot of produce processors in our area. We could get a call to pick up tons of broken pallet corn on the cob, french fries and so on. Needless to say the cow got plenty of fat while growing up on the farm. I expect to see some nice marbling in all of the meat. This is a Rump roast that I will Sous Vide on Sunday. The roast looks to be well marbled. I'm looking forward to seeing how to come out. I'll Sous vide the roast at 131 degree for about 14 to 16 hours...

 
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Has anyone experienced using a large scale Sous Vide machine like 150 liters or 250 liters ? 
 
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I'm not sure, but I don't think so. It seems much newer here compared to Europe, which makes sense given it was invented there. For example, I think Europe has a lot more things in the freezer section of the grocery store that has been sous vide (based on what I've read), but the US doesn't really have much. I'm new to sous vide, so just trying to learn more about it. It's an interesting concept, but I wasn't sure how people who don't really know about sous vide would think of it.

Also can you sous vide almost anything and have it taste good (maybe with a bit of searing)? Like vegetables, etc. Can you do rice or pasta or risotto as well? I thought you might know given your experience
 
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