Quote:
Originally Posted by Piotrsko
Winco was pushing pork shoulder portions for $1.48 lb in Reno yesterday, a whole brisket for 2.48 but I don't need 20+ lbs even portioned and frozen.
I Don't see the advantage of sous vide over crockpot on pot roast or at least on my induction stove. Could be different for filet, haven't tried that.
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they are really all sous vide in my book if you are cooking low in water for long periods of time. But most machines will do a minimum temp of 170 (besides a crockpot) and that can be too high for a lot of cuts of meat.
Typically the sous vide machines will do a steak at like 130 degrees and itll will be a perfect medium rare. You just take it off and slap it on a grill to crust it up, or blow torch it.