Poll of the Day > Sucks that I can go to pretty much any store and buy a Air Fryer, but if I want

(+) Yeah! (+)

a Sous Vide, I have to special order it for store delivery or buy it online. Like it is litterally smaller then a roll of paper towels, you can't keep a few in store, what the hell?

air fryers are more common than a sous vide because air fryers are far more popular than a sous vide

i'm willing to bet a large portion of the population don't even know how to pronounce it, let alone what it is even for

Hard_Light posted...

air fryers are more common than a sous vide because air fryers are far more popular than a sous vide

i'm willing to bet a large portion of the population don't even know how to pronounce it, let alone what it is even for

Like air fryers though, they are becoming way more popular due to YouTube. Just seems odd that stores wouldn't capitalize on that popularity and stock a few since they are priced well enough for impulse buys. I'm just looking forward to taking a slab of meat out of the freezer, throwing it in a bath of water, and in 90 minutes having a perfectly cooked protein.

Air fryers are literally catered to a casual/health conscious audience, of course they're going to be more popular.

Sous vide is a rather niche thing that only appeals to those truly wishing to push the boundaries of their cooking skill.

I do want one but... Mixing some other essentials like a dough mixer.

anyways i've seen them at target, kohls, lowes, and discreplay of all places

In a 4 tier cooking proficiency system( beginner to expert), most people never make it out of tier 2. I would consider sous vide somewhere between 3 and 4.

It's not practical for the average person.

party_animal07 posted...

In a 4 tier cooking proficiency system( beginner to expert), most people never make it out of tier 2. I would consider sous vide somewhere between 3 and 4.

It's not practical for the average person.

Really? Because I would consider it a 1. It is the definition of "impossible to screw up", you literally just set the temperature and cook it for at least the minimum time and you are done. It is really no different than a slow cooker, it almost feels like cheating.

I would put cast iron at somewhere between a 3 and 4, yet those are way more prevalent.

Dikitain posted...

Really? Because I would consider it a 1. It is the definition of "impossible to screw up", you literally just set the temperature and cook it for at least the minimum time and you are done. It is really no different than a slow cooker, it almost feels like cheating.

I would put cast iron at somewhere between a 3 and 4, yet those are way more prevalent.

It's less about proficiency and more about necessity. It's not something you need to know to be a good cook.

Hard_Light posted...

i'm willing to bet a large portion of the population don't even know how to pronounce it, let alone what it is even for

Ironically, I've always known how to pronounce it but never knew how it was spelled. Mostly because I heard a couple of tech hipsters online talking about how much they loved their "suvi".

party_animal07 posted...

It's less about proficiency and more about necessity.

But you said you were rating it specifically through a cooking proficiency system...

I think I can translate this topic

HEY POTD IM A FANCY LAD IM BUYING A SOUS VIDE, GONNA COOK SOME MEAT SLOWLY IN WATER

maybe nobody knows wtf a sous vide is and you already know that? but hey lets make the topic anyway because

VampireCoyote posted...

I think I can translate this topic

HEY POTD IM A FANCY LAD IM BUYING A SOUS VIDE, GONNA COOK SOME MEAT SLOWLY IN WATER

FatalAccident posted...

maybe nobody knows wtf a sous vide is and you already know that?

If you have watched a YouTube cooking video in the last 5 years, you know what a sous vide is. Also if you have worked in a restaurant since literally every restaurant uses them to get consistant results.

Never heard of it. What is it

MrMelodramatic posted...

Never heard of it. What is it

cooking stuff in plastic bags in water. the actual sous vide is the device that heats the water up and keeps it at proper cooking temperature.

Dikitain posted...

Like air fryers though, they are becoming way more popular due to YouTube. Just seems odd that stores wouldn't capitalize on that popularity and stock a few since they are priced well enough for impulse buys. I'm just looking forward to taking a slab of meat out of the freezer, throwing it in a bath of water, and in 90 minutes having a perfectly cooked protein.

I can see that people are still more interested in an air fryer that cooks something somewhat similarly to what they're used to. It's like frying it in a pan without all the work and doesn't use as much oil/fat.

Whereas sous vide involves having a large basin of water that you have to fill up. I know it's not actually 'more' work, but it kinda has the perception of having to have a big tub of water sitting on your counter. For some reason I can see people a bit more intrigued by an air fryer, even though both are pretty damn cool.

It's the large tub of water needed, space to store that tub, the special vacuum bags is another expense and a good sous vide can be expensive.

Also to your average chef it looks like more steps.

I hope none of you are just Sous Viding your food and eating it afterwards. It needs to be flash fried for some texture because steak still looks raw as heck after being in a sous vide.

Anyone looking to be a good chef should master reverse searing first, that's the closest I'll get to sous vide results without one. I guess some safe to eat cookie dough would be nice too.

You know what kitchen appliance I've been wanting forever that actually has a lot of useful applications is a dehydrator.

Not only can you preserve tons of fruits, but you can make your own spices by dehydrating whole ones (this will save so much money on something like ginger powder). Take out those fruits you preserved and add them to yogurt+granola, pancakes and cereals without adding extra moisture.

Also I think it's essential for things like pizza toppings. I see it as a huge problem in the pizza industry when somebody makes a veggie pizza, they don't remove any of the excess moisture from the veggies. So when they baked the pizza in the oven all the water comes out all over the pizza makes it too soggy.

ReturnOfFa posted...

cooking stuff in plastic bags in water. the actual sous vide is the device that heats the water up and keeps it at proper cooking temperature.

"Sous vide" is just French for "under vacuum," so the term refers more to the vacuum sealing step than the water bath. The device that heats the water is an immersion circulator, but that doesn't really roll off the tongue.

dioxxys posted...

You know what kitchen appliance I've been wanting forever that actually has a lot of useful applications is a dehydrator.

I haven't used it as one, but in theory my air fryer can be used to dehydrate things. It's probably not as effective as a dedicated one, but it can cover the basic requirements of low heat and constant air flow needed for dehydration.

Dikitain posted...

If you have watched a YouTube cooking video in the last 5 years, you know what a sous vide is. Also if you have worked in a restaurant since literally every restaurant uses them to get consistant results.

Ive watched a YouTube cooking video in the past five years and have no idea what it is. So we both know thats bs but keep digging I guess?

yknow, now that you mention that i can't remember seeing any in any cooking video i've watched in the past few years either

Hard_Light posted...

i'm willing to bet a large portion of the population don't even know how to pronounce it, let alone what it is even for

This. I didn't know what it was. After looking up pictures, I still don't know...

Dikitain posted...

Just seems odd that stores wouldn't capitalize on that popularity and stock a few since they are priced well enough for impulse buys.

People would probably need to know about them to impulse buy them, I would think... It may be becoming more popular. But they probably won't stock them in more places until it becomes popular enough that lots of people want them...

Dikitain posted...

If you have watched a YouTube cooking video in the last 5 years, you know what a sous vide is. Also if you have worked in a restaurant since literally every restaurant uses them to get consistant results.

Not true about the youtube video. While I don't watch a lot, I do see them every now and then... And unless I somehow missed it, I've never seen anyone use a Sous Vide... Or say it, AFAIK...

I live on cooking YouTube and no one ever uses one unless they getting fancy or they are GugaFoods/SousVideEverything