▲ 132 ▼ Smart sous vide cooker to start charging $2/month for 10-year-old companion app (arstechnica.com) submitted 2 years ago by Rentlar@lemmy.ca to c/fucksubscriptions@lemmy.world 11 comments fedilink hide all child comments Crosspost from: https://lemmy.world/post/18724475
[–] Linktank@lemmy.today 35 points 2 years ago (1 child) How to get nobody to ever buy your products again 101. permalink fedilink source hideshow 2 child comments replies: [–] Peppycito@sh.itjust.works 0 points 2 years ago (1 child) I had a sous vide steak at a restaurant before I knew that it was French for 'boil in a bag'. Thats how I knew to never buy a sous vide machine. permalink fedilink source parent hideshow 2 child comments replies: [–] tyler@programming.dev 9 points 2 years ago (1 child) Sous vide steaks are the best way to cook a steak. If you get a steak at a high end restaurant, it will be sous vide no matter what. And no, it’s not “boil in a bag”. Smh. permalink fedilink source parent hideshow 2 child comments replies: [–] Peppycito@sh.itjust.works 1 point 2 years ago (2 children) it’s not “boil in a bag” Please explain how putting food in a plastic bag and then immersing it in hot water differs from “boil in a bag” permalink fedilink source parent hideshow 4 child comments replies: [–] TheLadyAugust@lemmy.world 10 points 2 years ago It's a bit more involved. You need to vacuum seal your food so you have a consistent temperature across entirety of the surface. You don't really boil the water either, you have to keep it as an exact temperature and keep it circulating. That way you can cook food in seasonings and marinades to a perfect temperature then pan sear afterward for color with out losing any juices. If you just throw food in a bag and boil it, you'll probably be disappointed with the comparison to actual sous vide cooking. permalink fedilink source parent [–] tyler@programming.dev 1 point 2 years ago Because it’s not boiling? I mean the difference is in the name you gave it!? permalink fedilink source parent
[–] Peppycito@sh.itjust.works 0 points 2 years ago (1 child) I had a sous vide steak at a restaurant before I knew that it was French for 'boil in a bag'. Thats how I knew to never buy a sous vide machine. permalink fedilink source parent hideshow 2 child comments replies: [–] tyler@programming.dev 9 points 2 years ago (1 child) Sous vide steaks are the best way to cook a steak. If you get a steak at a high end restaurant, it will be sous vide no matter what. And no, it’s not “boil in a bag”. Smh. permalink fedilink source parent hideshow 2 child comments replies: [–] Peppycito@sh.itjust.works 1 point 2 years ago (2 children) it’s not “boil in a bag” Please explain how putting food in a plastic bag and then immersing it in hot water differs from “boil in a bag” permalink fedilink source parent hideshow 4 child comments replies: [–] TheLadyAugust@lemmy.world 10 points 2 years ago It's a bit more involved. You need to vacuum seal your food so you have a consistent temperature across entirety of the surface. You don't really boil the water either, you have to keep it as an exact temperature and keep it circulating. That way you can cook food in seasonings and marinades to a perfect temperature then pan sear afterward for color with out losing any juices. If you just throw food in a bag and boil it, you'll probably be disappointed with the comparison to actual sous vide cooking. permalink fedilink source parent [–] tyler@programming.dev 1 point 2 years ago Because it’s not boiling? I mean the difference is in the name you gave it!? permalink fedilink source parent
[–] tyler@programming.dev 9 points 2 years ago (1 child) Sous vide steaks are the best way to cook a steak. If you get a steak at a high end restaurant, it will be sous vide no matter what. And no, it’s not “boil in a bag”. Smh. permalink fedilink source parent hideshow 2 child comments replies: [–] Peppycito@sh.itjust.works 1 point 2 years ago (2 children) it’s not “boil in a bag” Please explain how putting food in a plastic bag and then immersing it in hot water differs from “boil in a bag” permalink fedilink source parent hideshow 4 child comments replies: [–] TheLadyAugust@lemmy.world 10 points 2 years ago It's a bit more involved. You need to vacuum seal your food so you have a consistent temperature across entirety of the surface. You don't really boil the water either, you have to keep it as an exact temperature and keep it circulating. That way you can cook food in seasonings and marinades to a perfect temperature then pan sear afterward for color with out losing any juices. If you just throw food in a bag and boil it, you'll probably be disappointed with the comparison to actual sous vide cooking. permalink fedilink source parent [–] tyler@programming.dev 1 point 2 years ago Because it’s not boiling? I mean the difference is in the name you gave it!? permalink fedilink source parent
[–] Peppycito@sh.itjust.works 1 point 2 years ago (2 children) it’s not “boil in a bag” Please explain how putting food in a plastic bag and then immersing it in hot water differs from “boil in a bag” permalink fedilink source parent hideshow 4 child comments replies: [–] TheLadyAugust@lemmy.world 10 points 2 years ago It's a bit more involved. You need to vacuum seal your food so you have a consistent temperature across entirety of the surface. You don't really boil the water either, you have to keep it as an exact temperature and keep it circulating. That way you can cook food in seasonings and marinades to a perfect temperature then pan sear afterward for color with out losing any juices. If you just throw food in a bag and boil it, you'll probably be disappointed with the comparison to actual sous vide cooking. permalink fedilink source parent [–] tyler@programming.dev 1 point 2 years ago Because it’s not boiling? I mean the difference is in the name you gave it!? permalink fedilink source parent
[–] TheLadyAugust@lemmy.world 10 points 2 years ago It's a bit more involved. You need to vacuum seal your food so you have a consistent temperature across entirety of the surface. You don't really boil the water either, you have to keep it as an exact temperature and keep it circulating. That way you can cook food in seasonings and marinades to a perfect temperature then pan sear afterward for color with out losing any juices. If you just throw food in a bag and boil it, you'll probably be disappointed with the comparison to actual sous vide cooking. permalink fedilink source parent
[–] tyler@programming.dev 1 point 2 years ago Because it’s not boiling? I mean the difference is in the name you gave it!? permalink fedilink source parent