The trend has grown to the point where half ass chef are using it and pushing the dishes. Ok if it’s done right it can be incredible but we have recently been to two separate places (Paso and OC, i know it’s not LA but I trust you guys to tell me if i’m wrong) that served the meat underdone in the middle.
First a large pork chop that had a lot of raw pork in the middle. When asked if that’s how it’s supposed to be they just say sous-vide 5 times and the incredible length of time that takes (to not cook the pork). Then yesterday it was a half chicken… and after a few carving cuts it was obvious that it was pretty red down by the bone, then we reached into the thigh meat and by the bone the blood was still liquid. When asked they tried to explain sous-vide again… yes… we get it… you bought a $160 circulator and just leave the half chicken in a bag for whatever the fuck hours…
So… isn’t the fucking point of sous-vide to provide low temp, long cooking whereby you bring up the temp of the protein so slowly that it evenly warms? Don’t they still have to bring it up to temp in the end to consider it done? Sure, if these animals had a name and came from a hippie commune pasture where they were hand bathed daily I wouldn’t mind but a lot of this under-cooked meat isn’t even pleasant to eat.
Or am I wrong and sous vide does mean med rare chicken and pork? If that’s the answer my stomach being upset disagrees.