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Is sous vide cheating or a legitimate cooking technique for pros? This prime rib looks delicious but is this how they would do it in a restaurant?

Alex Forbes

16,617 subscribers

64,621 views • 1 year ago •via X (Twitter)

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11 Comments

Critical1 year ago

No! I'm not heating food in plastic. Throw it away.

Alex Forbes1 year ago

What’s wrong with it?

RedDeer.Games IR2 years ago

🔥 Think you can handle the heat? 🔥 "COOKING" will put your skills to the test! 🧑‍🍳 Run the best restaurant in the middle of the city, complete orders, learn new recipes, and improve your cooking skills. 🍳👩‍🍳 #NintendoSwitch Cook it now - here:

The Frugal Mogul 🏡1 year ago

I don’t care if they used black magic on that thing, I want some

Alex Forbes1 year ago

Right. If it’s cooked to perfection, I don’t care how it got there. I don’t discriminate.

Christian Ruf1 year ago

It is a technique that was used by very high end restaurants before it became a easily available consumer tool. There is no “cheating” in cooking- the result is what matters.

Alex Forbes1 year ago

I can agree with that. If the internal temp is spot on, I don’t really care how it got there.

Darren Sager1 year ago

We prefer the reverse sear. Returns better flavor by using a bit of smoke. This one on the new SpiderGrills Huntsman. Epic new charcoal grill.

Alex Forbes1 year ago

Looks great!

Jeff Van Pelt1 year ago

Totally legit. It’s the only way we do whole tenderloins now. Sous vide to 125 then sear on the Yoder grill for a few minutes per side. Perfect every time.

Alex Forbes1 year ago

How long in the sous vide?

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