Afty wrote: ↑
Wed Nov 29, 2017 12:35 am
protagonist wrote: ↑
Tue Nov 28, 2017 11:45 pm
I have to ask the same question that I asked when amateur runners were all buying Five Fingers minimalist running shoes a few years ago, yet I didn't see any of the top runners running in them in the New York marathon. If it is really that great, then why do the majority (if not all) of great steak houses still grill their steaks? Especially if they could just prepare them hours before the crowds came and leave them in water baths, only requiring an instantaneous searing with a torch at dinnertime. I'm questioning the wisdom of my recent purchase.
Sous Vide is widely used at fine restaurants: http://www.vancouversun.com/life/trend+ ... story.html
Thomas Keller of the French Laundry was one of the first chefs to use the technique.
Yes, Thomas Keller is a great proponent and popularizer of sous vide, and wrote the definitive sous vide cookbook, but though I tried, I could not find via google what he cooks with the technique at his restaurants, how much he actually uses the technique at French Laundry or Per Se, nor whether he relies on it completely for some dishes (and which ones), or just in combination with conventional cooking to perform his magic. Chipotle also supposedly uses it (I'm not sure how), and I don't know anybody who has left Chipotle saying "that was the best steak I ever had!" You could also say that conventional cooking produces fantastic results, but everybody is not Thomas Keller, and I don't think a sous vide machine , any more than a great oven, will transform most of us into Thomas Kellers.
And the big question: why are not the majority of fine restaurants using it widely, if one can produce perfect dishes with no time pressure and only the need to sear the food for a minute or so when ordered? It sure is cheaper than a $40000 professional oven and a large staff of highly trained people to monitor when the food is cooked to perfection. The technique has been around since the 1970s. How many of these "100 Best Steakhouses" have eschewed grilling for sous vide? https://www.opentable.com/m/best-steakh ... rica-2016/
? Why would any great steak house (or any restaurant actually) still want to grill their meat so that the inside is less cooked than the outside, when they could make perfect steak every time through and through with machines that can cost as little as $100 ? (Yes, I know they would need more than one,,,,) Here is a contrarian view: http://insidescoopsf.sfgate.com/blog/20 ... sous-vide/
I just bought a Joule, so I will see for myself, and we may become acolytes, but I am skeptical. It's my nature. I hope my sweetie loves it, but failing that, I hope if she doesn't, she at least realizes so before January 31 (beyond which Amazon does not accept returns).