Quote:
Originally Posted by Vermilion Villager
Hate to burst everyone's bubble about steak houses and restaurants cooking steaks. They actually put them in a baggie and put the baggie in boiling water. They put a meat thermometer in the steak, and once it reaches the temperature desired for the level of doneness the customer wants they pull it out and sear it in a frying pan. You're basically eating boiled meat for $40 a plate.
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1. Vacuum sealed. Not a "baggie".
2. Warm water. Not boiling.
3. Sous Vide cooking procedures usually take longer and require a bit more work then just frying or grilling.