Quote:
Originally Posted by iggytt
It's pretty disappointing to me that you liked the flavor less. I always thought this would be a good idea for a restaurant, to sous vid steak and only have to sear it before bringing it to a customer. Would be a unique way to increase efficiency and give people something new at the same time. Also, details on how exactly you made it? Vacuum seal + lobster pot full of hot water + thermostat?
It's probably very useful for restaurants. The flavor wasn't bad by any stretch. It just seemed a little less beefy than the pan/oven-roasted, and less smoky than the 100% grilled.
I used a cooler and standard ziploc (sealed by submerging most of the bag to push out all of the air), as described
here.