sous vide discussion

[chefjlin]

Does anyone here use sous vide? If so, what brand do you use? What are some things you sous vide?

I use my Polyscience practically almost everyday for service and hasn't had any problems so far. It really makes serving proteins very consistent and changes the textures of cheap cuts of meat into something soft and juicy. I generally like using it for pork belly and fried chicken.

 

[lizzief79]

Even though I have worked in catering, at that time sous vide wasn't a well-known method of cooking in the way it is now. These days, most professional chefs seem to use this method. It is not something I do at home either. I have been watching Masterchef: The Professionals in the UK recently and many young chefs use this method of cooking on that program.