Nancy L Posted April 28, 2020 Report Share Posted April 28, 2020 I have a sous vide and really enjoy the results and ease of cooking with it. However, I wonder what chefs think about this technique. Is it cheating? Is is a common technique in foodservice cooking? I appreciate everyone's feedback. Quote Link to comment Share on other sites More sharing options...
Sprussel Brouts Posted May 1, 2020 Report Share Posted May 1, 2020 I'm not a chef, nor do I play one on TV, but I really like my sous vide device. I can't screw up anything. Chicken stays more moist, but doesn't have the taste of the grill in my opinion, even after searing. Interested to see what the chefs think Quote Link to comment Share on other sites More sharing options...
Robert T Posted May 1, 2020 Report Share Posted May 1, 2020 I guess I never thought about this... As long as it is perfect when it gets to me on the plate, I don't care if they drug it around the parking lot if they had to haha haa. Interested to see what chefs think about this method of cooking as well. Quote Link to comment Share on other sites More sharing options...
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