Got a visit from the FedEx guy today.
I'm gonna get one of those. Using my eHLT to sous vide is a PITA.
Got a visit from the FedEx guy today.
I'm gonna get one of those. Using my eHLT to sous vide is a PITA.
This thing is beyond easy to use. Best part is the water out of my tap in the kitchen is 120F, so I'm most of the way there and actually too hot for most fish.
If I didn't have a gift card to use on Amazon, I would have weighed the options more between Anova and Joule.
Although any product that Apple sees fit to sell in their own stores, is probably a decent quality product.
This thing is beyond easy to use. Best part is the water out of my tap in the kitchen is 120F, so I'm most of the way there and actually too hot for most fish.
If I didn't have a gift card to use on Amazon, I would have weighed the options more between Anova and Joule.
Although any product that Apple sees fit to sell in their own stores, is probably a decent quality product.
I'll be ordering a Joule In 10 or 11 days, I can make due with what I have at the moment
Wife is excited at the prospect of vac-packed meals she just has to toss in a water bath.
Anyone have any words of wisdom?
Not really, but doesn't it take like 4 days to cook something? I guess eventually you'd get really good at meal planning.
Not really, but doesn't it take like 4 days to cook something? I guess eventually you'd get really good at meal planning.
Not sure what you mean by 4 days. I foodsaver pulled pork when I smoke it - I usually have 10#. My kids can take a vac bag and toss in a pot of boiling water and it's done in about 10 minutes. Cut open, pour on a bun, bam. ATM I've got duck, salmon, pork, ribeyes, pasta, and loads of andouille sausage all frozen in vac bags.
[edit: wups, misunderstood, nevermind]
Not knowing what Sous Vide was, I looked it up on Wikipedia and this is what it said:
Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times96 hours or more, in some casesat an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.
https://www.chefsteps.com/classes/cooking-sous-vide-getting-started/landing#/Not knowing what Sous Vide was, I looked it up on Wikipedia and this is what it said:
Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times96 hours or more, in some casesat an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.
Yeah, didn't someone earlier in this thread say they were cooking a roast for a few days?
Anyway, I usually only go for an hour or two, maybe longer if guests are running late. The idea is that you set the water bath to the exact temperature you would want for doneness, ie rare, medium, etc. The food in the bath will gently and evenly warm up to this temp and stay there till you are ready for it.
Hence why a big chunk a meat like a roast would take days, while a fish filet would only need less than an hour.
@thatjonguy, those steaks look awesome! (Damn the new year resolutions)
I sous vide in my 10 gallon BIAB rig and temp control can with a heatstick. I made a lovely 2 pound boneless turkey breast a few days ago in about 3 hours. If you can accurately hold a given temp, you can sous vide. It is an eye opener for sure. I also like to do pork tenderloins and 3 lb bottom? round roast beef.
The sear is really just presentation.
I hate to disagree with a chef but... I disagree there's so much flavor in the milliard reaction, as well as texture
*maillard
Ever have an unseared steak? It's terrible
.
Yes, steak tartare is delicious, do you shun the center of a prime rib?
But then again, tots?
This is a great thread, their used to be a big sous vide thread on here that I would like to read, but can't find it. Thanks to anyone that can put a link on here for it.
Stupid app. mis-posted on the thread, can't edit my own bloody post.
do you shun the center of a prime rib?
I just did a 7+ pound pork tenderloin in mine. It was tender, and more moist than baked, but not that much better. I was unimpressed.
Did you add interesting aromatics, seasonings, or flavor? Tenderloin is pretty dull unless you augment the flavor with something as a marinade or a rub.
Nice cover for your OT, you just wanted to show off.
You still doing this? I haven't taken the plunge yet, but am seriously thinking about it. The vacuum sealer would be nice for bulk hops too.
We do salmon in ours at least once a week. Get the water up to 160, toss in the fish bagged with a pat of butter and dill. By the time you fix your salad and side it's gone from frozen to ready. It does have a softer texture than pan seared but the flavor is great.
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