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Sous Vide

How to avoid sous vide?


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General Discussion 53

How to avoid sous vide?

cayuga | Nov 22, 2008 03:03 PM

We had dinner at Blue Hill At Stone Barns the other night. What an amazing place, and yet they keep the dining room so dim that we have to have flashlights to see our food! And the flashlights are so dim they are no help reading the menu. But, then, you have no choices so why do they give you a menu anyway?

We ate there before, just over a year ago, and I liked it - except for the darkness, I wrote the restaurant about that, but received no response - but, I just realized the other night that almost everything is "cooked" sous vide.

I don't like sous vide. Everything feels the same in your mouth. It is too perfect looking and uniform feeling. I am not confident with the health safety issues. I think it is icky. And I strongly believe that if a restaurant is going to serve you sous vide food you should be told (warned) in advance.

The first time that I was aware of having sous vide was at The French Laundry. We were so looking forward to the lamb dish! And it arrived, perfect, uniform, blah. We were shocked. I did not realize that it was sous vide until later. I called the restaurant a few weeks after we dined there and they confirmed it was a sous vide preperation.

When you go to a restaurant they tell you if your meat or seafood is grilled or steamed or baked - sometimes they even give you a choice - but sous vide is kept secret until you ask "how did you cook this?"

Life is messy. So should be food. I don't like sous vide. I don't want to eat it. Is it taking over? Is there anyway - other than letters that will be ignored - of letting the restaurants know that not everyone is taken in by this emperor's new clothes of cooking?

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