I know I'm nuts for putting something up here with a French term in it but the techniques seem a lot the same. Your are precooking whatever you want, steak if it is a reverse sear, and you basically get the same product.
The sous vide method has more instruments to cook with involved. Well maybe not, you have to slow cook for the reverse sear in something. But the sous vide method allows for the introduction of flavors from the start.
I was introduced to this by a doctor buddy while he was single and did a lot of his own cooking. He's is once again happily married but he still does a lot of the cooking.
Anyway, have any of y'all tried the sous vide method. You can cook an assload of different foods with it.
By the way, "sou vide" is French for "with vacuum." This may be up 2th's alley.
I put the following in here because enough of you have mentioned the reverse sear.
https://recipes.anovaculinary.com/re...-time-and-temp
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