Ever since we switched over from grilling our meat to cooking sous vide, we have been much, much happier. We were a bit skeptical at first, since we have been grilling our meat our whole lives. I mean, cooking meat in water? How weird is that!?
Well, that’s the basic pretense of sous vide cooking. Despite our skepticism, the end result has been absolutely amazing.
The meat that we cook suvee comes out mouth-watering. It’s so tender and juicy. Unlike grilling, sous vide cooking focuses on retaining all of the juice that resides within the meat. Cooking sous vide means that your meat is never going to come out dry.
Now, we aren’t going to be cooking sous vide with all of our meat. We of course love to smoke our meat. However, we can combine the best of both worlds with some smoked dry-aged short-ribs. We spent about 14 hours smoking some ribs last weekend and then cooked them sous vide. Boy oh boy did they come out fantastic.
I have never tasted meat that was so good.
In fact, we had cooked sous vide at our latest BBQ and all of our guests were incredibly happy with the food. We barely had to convince any of our friends to go out and buy sous vide machines.
It kind of makes sense that this cooking style is starting to sweep the nation. It’s a ridiculously easy way of cooking delicious food. I’m actually more surprised that sous vide cooking hasn’t caught on sooner. You’d figure that a lazy style of cooking meat would have already been more popular, especially with millennials.
I really wish I had heard of sous vice cooking when I was in college. It would have been a god-send since we weren’t allowed to have grills within our dorm apartments. However, we did have stoves. Having a sous vide water oven or a sous vide immersion circulator would have been great! We’d be known as the best chefs on campus and people would have flocked to our room. Oh well!