?

5/10/2017 7:13:35 PM

I sous vide every few months.

I dont have a dedicated sous vide machine though. I have a really ridiculous electronically controlled homebrew setup that allows me to sous vide if I want. I'd do it much more often if i had a dedicated (smaller) sous vide machine instead of having to fire up my brewery.

5/10/2017 10:18:40 PM

I've considered it, but I try not to mix heat and plastic

5/10/2017 10:34:03 PM

I do fairly regularly. Steaks and fish come out perfectly, so long as it's a decent cut of flesh. Crap steaks and freezer burned fish aren't going to come out great just because they're cooked at a consistent temperature.

5/10/2017 10:49:58 PM

cookware for pretentious nerds.

5/11/2017 12:06:01 AM

Never heard of it

5/11/2017 12:35:16 AM

5/11/2017 12:51:13 AM

I have one and use it like every month or so.

No reason to be pretentious about it though, it's just a cooking technique like any other. It really shines when you want to make a large and cheap cut of meat tender but still just cooked to medium rare or so. Throw a chuck roast in there at like 130 for 48 hours, then sear the outside in cast iron, and you won't believe how good it is.

Individual sized steaks I've tested extensively and I really don't think they are much better sous vide considering how long it takes and the extra steps you have to take.


[Edited on May 11, 2017 at 12:54 AM. Reason : ]

5/11/2017 12:51:45 AM

use it, really like it.

Definitely recommend the "slow cooker" style instead of the "hot stick" style. They're insulated to save juice, and they have fancy timers and stuff.

a la: https://www.amazon.com/Gourmia-GMC650R-Sous-Multi-Cooker/dp/B01M22K4DM/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1494478085&sr=1-6&keywords=sous+vide



My only complaint is you find 2 kinds of recipe online. The low/slow recipes to cook all day I generally have the best luck with. The high/fast recipes for restaurants are much less tolerant of going over the recommended time.


If I can get meat in bulk I individually wrap with herbs/butter/etc then freeze the whole lot in a real vacuum sealed bag (no ziplocks or anything silly.) Then on cook day I put it in the machine, set the timer to start about lunch time (to allow for defrost), and let it run until I get home. Marinates while it cooks.

Take it out of sous vide and hit it on the grill or a screamin' hot cast iron pan and enjoy!

5/11/2017 12:53:59 AM

Quote :

"cookware for pretentious nerds"

That's a pretty dumb take considering how widely it's used in restaurants.

5/11/2017 1:05:38 AM

That's a pretty pretentious nerdy thing to say.

5/11/2017 7:50:08 AM

Is this the same thing as an instant pot?

If so we have one of those things and they're awesome. You can cook a roast in less than an hour.

5/11/2017 9:06:43 AM

Quote :

"Steaks and fish come out perfectly"

Reverse sear ftw on those steaks

5/11/2017 10:05:35 AM

I want to believe. I don't have the cabinet space for one really or the patience if I did but I'd like to try it sometime and see if it lives up to all the hype. Maybe then I'd find a place for one.

5/11/2017 10:09:04 AM

You dont have to buy an entire large machine now. You can just pick up a small attachment that works with any kind of pot. It's the size of a hand mixer basically

5/11/2017 10:41:37 AM

i see those stick ones on sale all the time and consider it often, but have never done it

5/11/2017 1:28:10 PM

You end up searing everything after

5/11/2017 4:07:18 PM

Can we merge this thread with the Pussification of America thread?

5/11/2017 4:56:02 PM

I'm gonna merge your face with my fist instead.

5/11/2017 5:07:19 PM

Dental damn didn't eat anything that wasn't golden fried freshman year

5/11/2017 5:55:39 PM

Quote :

" You end up searing everything after "

You're supposed to sear it... with a torch if youre lucky.

5/11/2017 6:50:01 PM

Ha. Lighten up guys.

It's just a cooking instrument.

5/11/2017 7:13:41 PM

just let me insult you without any negative response

5/11/2017 7:31:53 PM

Just made these individual sized cheesecakes in mason jars with mine for Mothers Day last night.

https://www.chefsteps.com/activities/the-quickest-simplest-way-to-make-bomb-cheesecake

5/14/2017 2:31:33 PM

never heard of this but dont think i want to have to cook something after i cooked it

5/14/2017 6:37:34 PM

Bet you're pissed when you're mixing the powdered cheese in the food Lion Brand elbow macaroni

5/14/2017 7:48:54 PM

^^

It's <4 minutes of searing to trigger maillard Rxn

https://en.m.wikipedia.org/wiki/Maillard_reaction

5/14/2017 11:49:13 PM

It's like baking but for meat.

5/15/2017 9:16:40 AM

http://anovaculinary.us7.list-manage1.com/track/click?u=72f115d810b617d748ce4cf45&id=b7e58c55be&e=40b9d84dfd

Anova releasing a smaller version of their precision cooker for $100, but $70 if you order it within the next 10 hours.

6/8/2017 12:25:06 AM

Did I read the link correctly? They don't appear to be shipping the Nanos until October?

6/12/2017 8:35:45 AM

Correct. Decent discount for pre-orders, though.

6/12/2017 8:48:49 AM

They're having a 40 off fathers day sale for the pro version, it's 109

6/12/2017 9:25:43 AM

If you already have a crock pot, you can build a controller for it for cheap.

[Edited on June 12, 2017 at 9:55 AM. Reason : There are even plug and play options for $40 or less]

6/12/2017 9:38:37 AM

What is this, 2008?

6/12/2017 4:14:09 PM

i decided to get one of these to do crock pot sous vide. with only water in there and a setpoint of 130, it held 129-131. good enough.

https://www.amazon.com/gp/product/B01486LZ50/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

6/19/2017 7:46:18 PM

Any additional recommendations?

4/20/2019 5:16:18 PM

So I bought one for fish because I've never been great at cooking fish and I hate the way cooking fish makes the whole house stink and this solves both of those problems perfectly. I can effortlessly cook fish to perfection, not dry or overcooked like I sometimes do, and there is almost no odor since it's all sealed up

I have an anova, it seems to work but I'm hardly experienced enough to say if it's any better or worse than other ones. So far I'm happy, I like being able to set it and check on it from my phone.

[Edited on April 20, 2019 at 5:33 PM. Reason : .]

4/20/2019 5:30:01 PM

IDK but I saw the leprechaun

4/20/2019 5:57:52 PM

still using the cheapo crock pot setup. it kicks ass. no idea why anyone would go with a dedicated machine unless you need the volume.

4/22/2019 10:52:24 PM

We love our Anova sous vide. Got it last year on Prime Day

4/23/2019 8:46:06 AM

You people?

4/23/2019 9:02:29 AM

^^^ for me, because i have limited counter and cabinet space and don't want to have to unearth the crock pot every time i want to sous vide.

4/23/2019 12:10:05 PM

You can get a basic sous vide immersion heater-circulator for about the same price as a temp controller for a crock pot that will be a lot easier than digging out the crock pot and setting up the thermometer

4/23/2019 1:04:44 PM

my temp controller was like $40. i literally just plug it into the wall, plug the crock pot into it, drop the temp probe in the water, and set the temp. you don't have any idea what you're talking about.

[Edited on April 23, 2019 at 8:24 PM. Reason : it's $30 on amazon right now]

[Edited on April 23, 2019 at 8:25 PM. Reason : show me the $30 sous vide heater and i'll order one immediately]

4/23/2019 8:20:44 PM

Includes agitation my bro. Convective heat xfer

4/23/2019 9:02:23 PM

^^ step 1, get the heavy crockpot out. The crockpot doesnt circulate the water and is lower wattage, it cant be as precise.

Lots or examples in the $29.99-$39.99 price range

4/24/2019 6:00:17 AM

You can taste the precision

4/24/2019 7:03:52 AM

If I ever get to the point that I ever describe a crock pot as "heavy", I hope somebody puts my candy ass out of my misery

4/24/2019 8:13:54 AM

To anyone who has used sous vide to cook fish, how are you cooking it? Are you cooking it in the water with butter and herbs or are you pan-searing it in butter and herbs after it's been removed from the water?

4/24/2019 8:57:12 AM

throw it all in the bag, immerse in water to remove air and seal

if you are pan searing the fish will already be cooked and seasoned before you throw it on the hot pan to sear the skin

4/24/2019 9:52:34 AM