Have a new sous vide circulator? Here's an introductory guide to sous vide cooking.
None! Just kidding. Sous vide–style precision cooking is a technique, another tool in your arsenal, and, as with all techniques, there's a tradeoff. Here are a few of the most immediate:For instance, a traditionally cooked steak goes from fridge to plate in 15 to 20 minutes ; a sous vide steak will take an hour or more. A barbecue pork shoulder on an outdoor smoker or in the oven can take six to eight hours; with sous vide, it can take over a day.
Q: Time ranges in sous vide recipes seem really broad. What happens if I leave food cooking for longer than the maximum time? . You will, however, eventually notice a difference in texture. For best results, I don't recommend cooking any longer than the maximum recommended time for each cut and temperature range. And never cook for longer than four hours if cooking below 130°F.I've seen recipes that recommend adding fat to the bag, though none that offer plausible reasons for doing so.
After repeated testing and blind taste tests, I've found that pre-searing meats—that is, browning a steak before it goes into the sous vide bag, then browning it a second time just before serving—plays at most a very minimal role in improving flavor or texture. In most cases, the difference is imperceptible, and, in fact, pre-searing can sometimes lead to more overcooked meat around the outer edges.
Want to keep things on the cheap? I find that a standard butane gas canister used with a high-intensity torch head, like the Iwatani Torch Burner, does a more than adequate job. It's what I pack in my travel cooking kit. Finishing a steak or chop with nothing but the naked flame of a propane or butane torch can indeed leave an off, gasoline-like aroma on the surface of the meat due to imperfect combustion.
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