Sous Vide Cooking
The cluster centers on discussions of sous vide and alternative cooking techniques like pressure cooking, reverse searing, and precise oven methods for steaks and meat to avoid overcooking and improve results.
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Surely there's some sort of sous vide thing that could be done.
A shorter cook time is safer? Do you sear it afterwards or something?
I think it's a technique, not a product, u can do this on your standard electric or gas stove, turn it off earlier, let it sit a few minutes
Have you tried the sous vide mode? That seems novel.
Quick sanity check - are they not finishing the sous vide steaks in the pan/grill?
Get a pressure cooker and cut it down to 30 mins...with bonus that you don't need to watch it because it switches to keep warm after timer
Skip the thaw step and cook those things sous vide.
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Doesn't not overcooking it also prevent overcooking?
Check witecutter’s video on it. They basically say to use a convection oven instead.