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minus-squaregrue@lemmy.worldlinkfedilinkarrow-up32arrow-down1·10 days agoSous vide is many things, but fast is not one of them.
minus-squareCallMeAnAI@lemmy.worldlinkfedilinkarrow-up7·edit-210 days ago under 6 hours Sous vide would definitely cook it faster while retaining moisture. 100% do-able in 6 hours.
minus-squaregrue@lemmy.worldlinkfedilinkarrow-up5·10 days agoOkay but cutthroat kitchen requires the contestants to finish the dish in 30 minutes.
minus-squareTexasDrunk@lemmy.worldlinkfedilinkarrow-up2·10 days agoA small flat could be done hot and fast on a smoker in 5 hours and you’ll get crust and some delicious smoke. However, you won’t get as much smoke as you would low and slow.
Sous vide is many things, but fast is not one of them.
Sous vide would definitely cook it faster while retaining moisture. 100% do-able in 6 hours.
Okay but cutthroat kitchen requires the contestants to finish the dish in 30 minutes.
A small flat could be done hot and fast on a smoker in 5 hours and you’ll get crust and some delicious smoke. However, you won’t get as much smoke as you would low and slow.