Sous Vi or not Sous Vi
I’m quitting using SV any more. The method, for me, was fun to experiment with for a while. But over time I noticed I wasn’t having the fun I used to in my kitchen.
The satisfaction and challenge of preparing juicy, delicious, perfectly cooked dishes using the ‘200 F’ low and slow method was gone.
So I’ve put the SV FIY stuff back in the cupboards. Last night I cooked a whole free range chicken @ 200 F for a couple of hours then ‘finished it’ by cranking up the heat to screaming hot. In a couple of minutes the skin turned a nice golden color. Perfectly cooked throughout. Rested for twenty minutes lightly tented. Succulent, delicious and with a different/ nicer texture than any SV bird I’ve prepared.
Anyone else gone back to the ‘old ways’?