Sous Vide cooking, What are the Pros and Cons?
- Thread starter grengadgy
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- Jun 11, 2014
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texture? It's my understanding the texture is controlled by how long you cook it. I have only cooked 2 tough ass london broils. One for 16 hours and the other for 24 hours both at 140 degrees. Both were a nice medium and the 24 was more tender. I've read that cooking too long will make it too tender?
- Jun 19, 2014
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- Jul 18, 2018
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Yeah I’ve had a problem with the meat being too soft for my liking...and the texture slightly off...but I like my roasts and most meat more of a sirloin type texture than a filet
- Jul 24, 2020
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I’m intrigued but not enough to try it because of the upfront cost to find out it’s possibly not for me. Already invested in other things like the ninja foodi and several pressure cookers. I’d like to hear more though about how it’s done.
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- Jun 11, 2014
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No to sous vide, having watched the process it seems to clinical for my taste. Have an instapot and have used it to do chicken and a pork roast a couple of times. Not a huge fan.
- Jun 30, 2014
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I was given an instapot as a gift a few years back. I only used it a couple of times. Same with crackpots... and food processors ... and juicers ... and ... lol.
Grill, smoke, airfry, bake ... I leave the appliances in storage.
Grill, smoke, airfry, bake ... I leave the appliances in storage.
- Jul 24, 2020
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One concern that I had about sous vide is the thought of cooking in plastic. Trying to become more aware of not heating things in the microwave in plastic too. We still use ziploc bags and plastic water bottles but always wondered if there was an issue with plastic leaching chemicals. You can drive yourself crazy going overboard with those questions and concerns. Just a thought.
- Jul 18, 2018
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I need to get one because my wife loves tater tots n we need to cut down the fried foods
- Jul 24, 2020
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- Jun 11, 2014
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After reviewing the considerable amount of research that’s been done, we believe the answer is: It’s safe. Although some types of plastic have been found to release undesirable chemicals into food, especially under high heat or acidic conditions, the bags that we use for sous vide cooking are not among those plastics.
High-density polyethylene, low-density polyethylene, and polypropylene are considered the safest plastics. Many name-brand plastic bags are made with polyethylene and polypropylene. These types of plastic are resistant to the sub-boiling temperatures involved in sous vide cooking, and they are also considered safe in and of themselves: Even if you cut up and ate a polyethylene bag, there’s no toxicity risk.
High-density polyethylene, low-density polyethylene, and polypropylene are considered the safest plastics. Many name-brand plastic bags are made with polyethylene and polypropylene. These types of plastic are resistant to the sub-boiling temperatures involved in sous vide cooking, and they are also considered safe in and of themselves: Even if you cut up and ate a polyethylene bag, there’s no toxicity risk.
- Jun 11, 2014
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