> 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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The frick are you using a sous vide machine for?
McDonalds burgers are so thin that you could just fill a pot with hot water from the sink and it'd be to temperature in probably like 5 minutes.
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i know this because i tried to sous vide at 135f for 20 minutes and it was bone cold in the meats. i had to raise it to 165f
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Oh darn, I see now. You're just vacuum sealing the whole burger, bun and all.
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