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SVTPerformance's Chain of Restaurants
Pics and Videos Buffet
For the Sous Vide fans...
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<blockquote data-quote="Blown 89" data-source="post: 15652254" data-attributes="member: 45161"><p>Pork tenderloin and pork chops using sous vide are to die for. Pork benefits from sous vide more than anything I've ever tried. Bacon is brilliant as well. While steaks are difficult to mess up I prefer them on a smoker. If you prefer to marvel in your doneness and take pictures of your steak sous vide can't be beat, if you value taste there are better methods. </p><p></p><p>I have a searzall but think it's a bit of a waste for most things. Cast iron or chimney are the best methods for the final sear. I toast buns and bread with the Searzall the most. It is good for sausage though. You'll get a nice Browning on them without braking the casing and drying them out.</p></blockquote><p></p>
[QUOTE="Blown 89, post: 15652254, member: 45161"] Pork tenderloin and pork chops using sous vide are to die for. Pork benefits from sous vide more than anything I've ever tried. Bacon is brilliant as well. While steaks are difficult to mess up I prefer them on a smoker. If you prefer to marvel in your doneness and take pictures of your steak sous vide can't be beat, if you value taste there are better methods. I have a searzall but think it's a bit of a waste for most things. Cast iron or chimney are the best methods for the final sear. I toast buns and bread with the Searzall the most. It is good for sausage though. You'll get a nice Browning on them without braking the casing and drying them out. [/QUOTE]
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