"Sous vide"
Is it just me?
I find this latest culinary method does "things" to meat which I'd rather it didnt. In my opinion the texture ends up being more like soap than meat fibre and although I am fully aware that you can then briefly pan-fry it to give it a touch of taste of colour, this does not make up for the wonderful results of the Maillard reactions which occur when, for instance, you fry up a good piece of fillet steak. It does make the meat easier to chew and for those of us with hereditary hypodontia, this could be considered beneficial.In my opinion its more like baby food than anything else.
Unfortunately this method is now becoming a lot more commonplace and much like any food fad, I can only see its inexorable rise to popularity. I cant wait until someone at the upper end of the food fraternity finally calls time on this piece of nonsense and we can go back to properly cooked food. Nothing has spoiled my enjoyment of premier cuisine more.

Worst home food moment? Using sweetened chestnut puree in a savoury dish with mushrooms....

On the other hand my best food moment was eating Lobster cooked on a barbecue by our personal chef on a small sand bar in the Indian Ocean. The chef and boat crew did fishing whilst my wife and I enjoyed a meal for 2 as the sun went down. All this for little more than a decent meal in Central London.
(gearanach #wankwankwank, Sat 28 May 2011, 20:31, 16 replies)

It's just you.

( Dr. Shambolic je suis charlie, Sat 28 May 2011, 20:58, closed)

^ This, many times over.

( Pig Bodine., Sun 29 May 2011, 2:08, closed)

Sous vide seems like a good way to incubate microbes.
Projectile vomiting and explosive diarrhea are wonderful ways to end an evening.
(uncle_bud is not the jelly roll king., Sat 28 May 2011, 21:01, closed)

You failed biology, didn't you?

( Dr. Shambolic je suis charlie, Sat 28 May 2011, 21:06, closed)

hmmmm?
Didnt that Heston fella get the navy to use sous vide meals on submarines, save storage space of fresh veggies and fill the space with them instead, so the subs could stay out longer?
If they do make lots of lovely incubated microbes I dread to think what the heads look like after many months at sea :|
(insomniac-surfer oh go on then, just this once, Sat 28 May 2011, 21:10, closed)

Vacuum packing must be the third most common method of preserving food after canning and freezing.
The man is clearly a fucking idiot.

(edit: ... and drying. And maybe salting. Still ... it's definitely up there in the top five or ten. Shut up.)
( Dr. Shambolic je suis charlie, Sat 28 May 2011, 21:14, closed)

aye
the clue is in the word vacuum
(insomniac-surfer oh go on then, just this once, Sat 28 May 2011, 21:16, closed)

just who, are we calling an idiot?
I never called into question the microbiological safety, and trust me on this one, I am THE most picky person regarding chill-chain integrity. Its the texture that is the biggest issue AND the fact that you need expensive equipment (vac packer and water baths) when all I ask is the you have a heat source and a frying pan. Its all a bit "Emperors New Clothes". But... do not misunderstand me; I am very intrigued and entertained by much of molecular gastronomy. I have dabbled with alginate baths, gellan and other stuff. Its just the sous vide thing that has got right up my nose.
(gearanach #wankwankwank, Sat 28 May 2011, 21:26, closed)

I was calling the person worried about germs an idiot.
But now I'm calling you an idiot for not being able to read a straightforward conversation, not knowing where to put the punctuation in a basic sentence, and having an interest in the fucking "chill chain".
( Dr. Shambolic je suis charlie, Sun 29 May 2011, 7:41, closed)

Ooh, hark at Mr Oxford comma picking holes in other people's punctuation

( SteamedCleaner, Sun 29 May 2011, 17:52, closed)

That's Dr. Oxford comma, thanks.

( Dr. Shambolic je suis charlie, Sun 29 May 2011, 18:51, closed)

points
punctuation: Where it matters, I employ others to sort this for me.
Chill chain: You can be as scathing as you like. I just hope I never, ever have the misfortune to go anywhere near any food you have prepared.
conversation thread: I read this more than once - it may be obvious to you but it is 'actually' not clear.
You: take your middle class attitudes and ideals and stuff them right up your pompous arse.
Sous vide: Its still shit.
(gearanach #wankwankwank, Sun 29 May 2011, 19:37, closed)

Don't worry, petal. You never will.

( Dr. Shambolic je suis charlie, Mon 30 May 2011, 11:33, closed)

I am given to understand that the military / NASA favour irradiation
as a means to preserve food. And to make it easier to find in the dark.
( argyleblanket The man on the roof works for me, Sat 28 May 2011, 23:37, closed)

There's some Sushi in Tokyo that is never ever going off.

( Dr. Shambolic je suis charlie, Sun 29 May 2011, 7:56, closed)

And the following morning upon arrival at your destination...
she grabbed a shower whilst you caught up with the events of the world and enjoyed a steaming croissant.
(AndyC4m Eject Eject [><], Wed 1 Jun 2011, 10:23, closed)