Zombie James
Banned
i don't understand this at all..
what does this thing do exactly? do i still need to cook normally?
Let's say you want to make a steak. You put the steak in a vacuum sealed bag. You set the temperature of the water to the temperature you want it to be at. If you like your steak to be exactly 135 degrees you can do that and it'll be at that temperature all the way through the meat, plus you can be sure all bacteria will be killed no matter what temperature you prefer. The steak also won't ever overcook (though the texture can change the longer you leave it in there).
After it's done cooking (time depends on temperature, usually the lower the temperature the more time it takes), you sear it in a super-hot pan for maybe 30 seconds per side to caramelize the outside of the meat. Of you can blowtorch it.
Sous vide is a godsend for food like pork or chicken which many people overcook over fear of eating it undercooked. With sous vide you pick the perfect temperature and never worry about it.
It creates a temperature controlled water bath that cooks food slowly and evenly. It can make the most delicious and tender steak you've every had.
It does fail to mention that you also need a vacuum sealer for this to work since you have to seal the food in, before you put it in the water bath.
There are other ways to get the air out of bag so a vacuum sealer isn't exactly required, but it's the best way. I've done all of my sous vide cooking without a vacuum sealer and I've still gotten great results.