Progressive's Mission statement

[Efwan]

Tldr

[Pokesan]

getting all huffy and longwinded about specifics does nothing to undermine my point - slow cooking of any variety does a lot more to improve lesser cuts(I'm aware of what a grade is, this isn't a textbook ok). than it does for premium cuts.

you really need to work on your netiquette dude.

[Kevris]

Well, you kind of undermined your point from the get-go by not understanding the "point" of a sous vide cooker.

One of your original contentions was that there was no point in sous vide cooking a good piece of meat, because you keep thinking of the method as "slow cooking."

It's not =) It's a way to make the best graded piece of meat even better.

[Pokesan]

your point is that I used the wrong technical term when describing a 4-6-8-etc hours long process?

[Kevris]

Originally Posted by Pokesan [You must be logged in to view images. Log in or Register.]

your point is that I used the wrong technical term when describing a 4-6-8-etc hours long process?

4-6-8 hours ...for what?

It's 45 minutes to sous vide a steak...if you cook it longer than that, you destroy the texture and it's horrible.

[Seltius]

I actually read his whole post very interesting.