I saw this yesterday, it looks amazing and I want that sear machine.
What does cooking in the butter do? I prefer to oven, sear, butter baste.
Poaching in fat (butter, ghee, olive oil, duck fat…etc) at low temperature for a long time is actually called confit. It’s a very established french cooking technique.
I olive oil poached fish once (in the oven) and it was one of the best pieces of fish I’ve ever had. Cooked to perfection.
OMG I can feel the butter running down my chin!
I put butter in with my Sous Vide ribeyes. It’s amazing
One of our favorite restaurants does Sous Vide beef ribs as an appetizer. Absolutely incredible. I think I am just going to get a few of them next time as a meal.
So, how would this compare to vacuum sealing a stick of butter with my 2day sous vide chuck roast?
Very interesting question. I have to admit that the same thought crossed my mind, too.
Tried it I did not notice as much a change, but my non-keto kids insisted on eating the fat pieces (always cut and discarded before) because they tasted so “buttery” and yummy.
Can you do this in a slow cooker?
I’m sure it’s delicious but to be fair that was a pretty damn good steak to begin with. I have to think butter in the sous vide bag would produce a similar result.