Sous-vide at Walter's
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Sous-vide seller vakuovani.cz
vakuovani 11 months ago
you meant even color not tenderness.
punchingpower 1 year ago
Bet your bippy!
MasterxAce 1 year ago
The camera guy needs to stfu the guy who owns the equipment was doing a great job
MasterxAce 1 year ago
I'm sorry, I'm a geek. But the guy with the camera sounds like he is the kind that really got picked on in school...
I can barely watch the video for the annoying voices, but I admit I have made on of these.
madscientist741 1 year ago
@greentomate
I agree
punchingpower 1 year ago
these guys are full of shit.
greentomate 1 year ago
i would eat both of them. and how bout not tellign which is which and asking which is better
bestSVMS 1 year ago
The real reason behind Sous Vide is this:
the fact that this system (I don't use a bubbler) is to avoid over-heating your food WHILE the collagen (etc.) is allowed to break down...the longer the better. I cook a steak (does not need to be a tender cut) for around 20 hours (so, it takes some planning). The result is ALWAYS an incredibly tender steak. NB I do allow for browning (Maillard Reaction) by putting it on my fully heated (~550) barbecue for about half a minute or so each side.
ambiotic1 1 year ago
he should have used a more tougher cut of meat for comparison
That looks like a striploin or something, which is already pretty tender
rabbiteh 2 years ago