Thread: Sous vide
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Old Sun, Oct-11-09, 15:52
Nancy LC's Avatar
Nancy LC Nancy LC is online now
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Plan: DDF
Stats: 202/185.4/179 Female 67
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Progress: 72%
Location: San Diego, CA
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I'm not sure but I think you can overcook the meat. It might get so tender it falls into mush, just depending on what you're cooking. Some of the meats go for 24 hours though, like briskets and roasts. So I'm thinking it's not really 100% a crockpot replacement. You might not want to let a steak cook for 8-10 hours while you're working. But you CAN cook it to doneness, freeze then reheat in the water bath and it shouldn't lose anything as long as it stays vacuum wrapped. It seems like a huge time saver to me.

I did little tiny tomatoes today. I cooked them at 185 for about 20 minutes with butter, salt and marjoram and red pepper flakes. I meant to add garlic powder and onion powder but for them. They taste great! They had a sharper flavor than tomatoes I've cooked on the stove top, more like they taste when they're raw.

I got a bunch of accessories for my Foodsaver today. That thing is really neat!
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