cross-posted from: https://lemmy.world/post/11493972
If your friends ask what youre doing, just tell them that youre a French chef.
Condoms doing what they were made for. Keeping the weiner juices in
this post was submitted on 15 Sep 2024
354 points (97.6% liked)
Food Crimes - Offenses against nutrition
2160 readers
1 users here now
Welcome to Food Crimes! This community is here to collect all and any post about cursed food and generally unusual consumables.
Right now, here’s the rules:
- Posts must include an image or video containing food or drink.
- It must be unusual or cursed in some way. a. For example, something like Doritos Milk would be unusual, but normal milk would not.
- No AI posts whatsoever, and any images that were altered (Ex: Photoshop, Gimp) need to be tagged.
How to tag:
To tag your posts, please prepend or append the tag name inside square brackets. For example,[OC] Foo bar baz or foo bar baz [Meta] would be acceptable. Multiple tags will require separate pairs of brackets, like so: [Edited][OC] foo bar baz
Here are the current tags:
- Edited - The image was manipulated with editing software.
- OC - You made this cursed food yourself!
- Meta - Relating to the community itself.
Finished checking out all the posts here? Also checkout [email protected]!
(BTW, I’m looking for someone to help mod here! I myself would not be enough if this community goes beyond a few posts a day.)
founded 1 year ago
MODERATORS
"Sous vide" doesn't mean "enclosed in plastic;" it means "under vacuum." It doesn't fucking work if there's air between the food and the container!
Suck out the air before tying the knot. Got it!
I mean, yes, but usually people would use a ziploc bag and straw instead of a condom.
Another strategy that works without a vacuum pump is to submerge all but the opening of the bag in the water, so that the water pressure forces most of the air out, before sealing it.
Not actually true, you just won't reach your target temperature evenly and it may discolor certain preparations.
The reason you remove air is to make better heat contact, you don't need a vacuum unless you are cooking things that oxidize stupidly easily.
I love traditional French vacuum sealed plastic techniques.
Yum, extra microplastics 🤤
So many people think condoms are made out of plastic. Weird.
A lot of lemmiers (lemmings? Lemmists?) have only meme contact with condoms.
Hypoallergenic condoms are made out of vinyl.
how traditional is something that involves plastic???
It's not traditional. Also it's not similar to the pic. It was invented in the 1970s by a French Chef. The technique involves "vacuum sealed" ingredients, ensuring there is no air between the ingredient and water. Water is kept at a constant temperature, much lower than usual cooking temperature, and the ingredients are cooked for a very long time.
End result is an evenly cooked ingredient with full moisture content. But there won't be any browning (Maillard reaction), which is key in many recipes.
It makes very good food (mostly meat) and due to above observation many sous vide recipes call for a quick sear at the end of cook time.
Ideally it's done with specific bags designed to be used at high temperature, even if the temperatures aren't as high as oven temps.
Don't forget the part where it's held at almost-ready temps for a long time. Having worked a restaurant - but thankfully FoH - I've seen the struggle when a dish is ruined and you're serving 7 plates while the kitchen is crunching to make the redo 8th.
Having something that can be seared and served is likely fantastic.
It’s latex!
As explained by another its kinda shit anyways. But to answer the question, this sort of thing would have been done using leathery parts of animal intestines before plastic was a thing. Just like with sausages.
"Sous vide is high-tech haggis" is not the revelation I expected to have today.
The benefit of sous vide for a restaurant is you can hold multiple steaks at rare and give them a quick sear when ordered. The soaking breaks down the collagen which ultimately makes the steak tender.
However, for a home cook a reverse sear will give a superior steak. It will similarly break down the collagen, but also creates a nice crust that sous vide can't create.
Restaurants don't reverse sear because it's unpredictable and takes too much time.
could also be done with ceramics (like beggar's chicken)
Boiling plastic... Doesn't seem safe
What if I told you that nearly every canned food or sealed tetrapak carton you can buy on the shelves was essentially sealed with plastic and boiled, sometimes under pressure that allows it to get even hotter than regular boiling temp?
Cooked in the can, like sweet grandma Sue used to!
To be fair, it's a ridiculously inert polymer
You're a madman!
Latex, actually.
lol it's not but with how much is EVERYWHERE the little you get from the food is less than what the packaging of the food already put in it.
Cooking hot dogs in condoms? Ok I guess. Seems like a waste of condoms.
ribbed for flavor?
Adds that umami 🤌
dont talk about my mami
thanks, i hate it
Ribbed for her pleasure
Seal in the microplastics
Latex is not plastic, it comes from trees and your body doesn't care.
Otherwise you really screwed up chewing all that bubble gum as a kid (which contains latex).
Jokes aside, when I visited Europe. My host family made a sous vide soup.or something like that for me and I never could figure out what it was actually called. All I know is it was fucking delicious and it was the first time I had ever had boiled bacon. It was amazing.
This used to be how tacobell made their ground beef 2005?