> be me, vacuum chamber enthusiast
> get a bunch of McD's burgers, big brain time
> vacuum seal those bad boys, air = enemy
> fast forward, craving hits
> whip out sous vide machine, it's science time
> gently thaw burgers in warm water bath
> feels like a chef, minus the hat
> perfect thaw, no microwave massacre
> burgers still juicy, flavor level 100
> saved time and cash, McD's trip avoided
> sitting back, enjoying gourmet fast food
> mfw I've hacked the fast-food system
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both of you make me lose hope in humanity, something I didn't think could be even further lost this late into the day.
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if you had a vacuum chamber, you would understand
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My problem isn't that you did this. It's that you thought this was enough. Like that's it?
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hmm... tbh I don't want to even ask you to try anything I had in mind because I don't know how safe any of this is, and given your obvious display of insanity I'm not gonna risk suggesting anything
..........but, hypothetically, what would happen if you did fried chicken o.o
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the breading would end up soggy and gross
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sous vide until its at a nice temp, then throw it in air fryer for a few minutes, might work
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Maybe, but if you're already dirtying the air fryer there's not really any reason to sous vide it first
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sous vide has the advantage of best heat thermal transfer (aside from deep frying), so it makes quick work from these left overs pulled from the deepest part of the freezer. otherwise youd have to pull the leftovers out like a day in advance
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It's fine if you reheat in the oven.
But if you're doing all that you might as well just buy some frozen nuggies
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Yeah but the question was about using this method
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i'll probably give it a try if i get some fried chicken (and theres left overs). i'm experimenting with anything i can think of that theres left overs of. so far i have:
cooked steak (normie tier)
2 sushi rolls (sus)
curry and rice [sep sealed bags] (sealing rice is sus)
i'll post trip reports for every experiment
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Curious, do u fill it with co2 prior to sealing?
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no, i only have a normie restaurant tier chamber sealer. something like that you need a 10k+ cabinet sealer afaik
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what did I do?? frick off
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