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אַרְיֵה
Picture of V-Tail
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Monoprice is showing $69.99, free shipping, for their 800 watt, no-frills unit: no bluetooth, no wifi, just a plain vanilla sous vide unit. I might need to give this a try.

I do have one question for those of you who have used sous vide: I see references to putting the food in a vacuum sealed bag. Is it really necessary to buy a vacuum seal device for this? Is vacuum sealed actually a requirement? Or can you use a plain old zip-lock bag?



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Posts: 32337 | Location: Central Florida, Orlando area | Registered: January 03, 2010Reply With QuoteReport This Post
safe & sound
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I used regular zip locks to cook the filets I posted. Air is an excellent insulator. I suspect it won’t cook properly if you have a bag full of air.


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Posts: 16072 | Location: St. Charles, MO, USA | Registered: September 22, 2003Reply With QuoteReport This Post
I believe in the
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Picture of JALLEN
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quote:
Originally posted by V-Tail:
Monoprice is showing $69.99, free shipping, for their 800 watt, no-frills unit: no bluetooth, no wifi, just a plain vanilla sous vide unit. I might need to give this a try.

I do have one question for those of you who have used sous vide: I see references to putting the food in a vacuum sealed bag. Is it really necessary to buy a vacuum seal device for this? Is vacuum sealed actually a requirement? Or can you use a plain old zip-lock bag?


My understanding is that freezer baggies are ok, not so the flimsy sandwich baggies. There is a way to get the air out without an actual vacuum device.

Our unit is arriving today, according to tracking.




Luckily, I have enough willpower to control the driving ambition that rages within me.

When you had the votes, we did things your way. Now, we have the votes and you will be doing things our way. This lesson in political reality from Lyndon B. Johnson

"Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." - Justice Janice Rogers Brown
 
Posts: 48369 | Location: Texas hill country | Registered: July 04, 2005Reply With QuoteReport This Post
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quote:
I do have one question for those of you who have used sous vide: I see references to putting the food in a vacuum sealed bag. Is it really necessary to buy a vacuum seal device for this? Is vacuum sealed actually a requirement? Or can you use a plain old zip-lock bag?



https://www.youtube.com/watch?v=XrZPLF0ezw8

It's easy as hell.

I also highly recommend Serious Eats as a fantastic educational resource on Sous vide techinques and recipes. Eventually you'll focus less on "how to cook sous vide" and start focusing on "how do I get a good sear!" Smile


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Posts: 4686 | Location: VA | Registered: April 17, 2003Reply With QuoteReport This Post
I believe in the
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Picture of JALLEN
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quote:
Originally posted by a1abdj:
I used regular zip locks to cook the filets I posted. Air is an excellent insulator. I suspect it won’t cook properly if you have a bag full of air.


Not only that but the bag won’t sink in the water.




Luckily, I have enough willpower to control the driving ambition that rages within me.

When you had the votes, we did things your way. Now, we have the votes and you will be doing things our way. This lesson in political reality from Lyndon B. Johnson

"Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." - Justice Janice Rogers Brown
 
Posts: 48369 | Location: Texas hill country | Registered: July 04, 2005Reply With QuoteReport This Post
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quote:

I love techie stuff but don't need to use an app or timer for something so simple. I like to keep my meats and poultry refrigerated so I really don't even know how I'd put my chicken breast in the pot before work and use the app to remotely fire things up because I can't figure out how to keep chicken refrigerated until cooking time if I'm not personally involved.


I think some people fill the water bath with ice so the meat stays cool until time to cook. Never tried this myself.
Also you can sous vide cook the meat the night before, water bath cool and refrigerate. The next day after work grab the meat and sear, bon appetit.
 
Posts: 441 | Registered: June 12, 2005Reply With QuoteReport This Post
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Our Anova arrived today from Amazon, so I had to give it a try.

I decided to start with chuck steak imitation short ribs. I never have heard of such cuts, but they were cheaper.

Anyway, into some freezer bags they went with salt and pepper, I figured out the button mashing after a little initial muttering, no cursing involved. A bit over an hour later at 130F, I took them out, and popped them in a cast irom pan to sear. That went pretty smoothly.

The meat was beautifully done, that medium rare pink most of us like all throughout, but we’re not talking alchemy here. Sous vide did not turn these lower quality cuts into prime rib no knife needed tender, but these were flavorful. OTOH, I normally would not buy meat like this otherwise.

I’m encouraged to try a sirloin tip next, and maybe a really good cut eventually. So far, so good!




Luckily, I have enough willpower to control the driving ambition that rages within me.

When you had the votes, we did things your way. Now, we have the votes and you will be doing things our way. This lesson in political reality from Lyndon B. Johnson

"Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." - Justice Janice Rogers Brown
 
Posts: 48369 | Location: Texas hill country | Registered: July 04, 2005Reply With QuoteReport This Post
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I tried my Anova out today with a couple of Ribeye's. Came out very well. Just followed one of the ribeye recipes from the Anova site. water bath 3 hours at 130 then sear. Nice MR steaks.

Used the ziplock freezer bags. Put the meat in them and slowly submerged them in a bowl of water to push the air out. Stopped when the water got close to the zipper. Worked well, not a complete vacuum pack but close enough.




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“If in winning a race, you lose the respect of your fellow competitors, then you have won nothing” - Paul Elvstrom "The Great Dane" 1928 - 2016
 
Posts: 3846 | Location: Wichita, Kansas | Registered: March 27, 2011Reply With QuoteReport This Post
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The meat was beautifully done, that medium rare pink most of us like all throughout, but we’re not talking alchemy here. Sous vide did not turn these lower quality cuts into prime rib no knife needed tender, but these were flavorful.


Yep, that's not a strong point for sous vide. It cooks to temperature so you don't over or under cook and you get an even doneness throughout. I guess if you left it in their for an extended time like maybe 12 - 18 hours it might break down some of the connective tissue and render it more tender. Thats where slow cooker, smokers and ceramic cookers shine. Green Egg et al.



Men fight for liberty and win it with hard knocks. Their children, brought up easy, let it slip away again, poor fools. And their grandchildren are once more slaves.

-D.H. Lawrence
 
Posts: 11524 | Location: Fort Worth, Texas | Registered: February 07, 2007Reply With QuoteReport This Post
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quote:
Originally posted by NavyGuy:
quote:
The meat was beautifully done, that medium rare pink most of us like all throughout, but we’re not talking alchemy here. Sous vide did not turn these lower quality cuts into prime rib no knife needed tender, but these were flavorful.


Yep, that's not a strong point for sous vide. It cooks to temperature so you don't over or under cook and you get an even doneness throughout. I guess if you left it in their for an extended time like maybe 12 - 18 hours it might break down some of the connective tissue and render it more tender. Thats where slow cooker, smokers and ceramic cookers shine. Green Egg et al.


Thanks for mentioning that. I used the routine for steak. There is a different regime for chuck, etc, longer times, a bit higher temps. I need to study up on this.




Luckily, I have enough willpower to control the driving ambition that rages within me.

When you had the votes, we did things your way. Now, we have the votes and you will be doing things our way. This lesson in political reality from Lyndon B. Johnson

"Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." - Justice Janice Rogers Brown
 
Posts: 48369 | Location: Texas hill country | Registered: July 04, 2005Reply With QuoteReport This Post
Told cops where to go for over 29 years…
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Yup, edge to edge... that is the power of SV


SV-StripF by Wayne Wilson, on Flickr






What part of "...Shall not be infringed" don't you understand???


 
Posts: 11664 | Location: Western WA state for just a few more years... | Registered: February 17, 2006Reply With QuoteReport This Post
אַרְיֵה
Picture of V-Tail
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Originally posted by 911Boss:
Yup, edge to edge... that is the power of SV
Looks great!

Latkes?



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Posts: 32337 | Location: Central Florida, Orlando area | Registered: January 03, 2010Reply With QuoteReport This Post
Told cops where to go for over 29 years…
Picture of 911Boss
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quote:
Originally posted by V-Tail:
quote:
Originally posted by 911Boss:
Yup, edge to edge... that is the power of SV
Looks great!

Latkes?


Homemade crab-cakes






What part of "...Shall not be infringed" don't you understand???


 
Posts: 11664 | Location: Western WA state for just a few more years... | Registered: February 17, 2006Reply With QuoteReport This Post
The One True IcePick
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Target having a sale on the 800W BT model

$80 after you add a $1 item to bring the cart to 100 and get 20 off



https://slickdeals.net/f/11023...rc=da_si_v2_26598296




 
Posts: 888 | Location: IL | Registered: September 08, 2004Reply With QuoteReport This Post
The Karmanator
Picture of Chance
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quote:
Originally posted by rsbolo:
JALLEN, I have the DorkFood sous vide apparatus. I've been using it for years now and have no reservations regarding its use/simplicity.

check out www.dorkfood.com

The Dorkfood uses your current slow cooker (Crockpot) and turns it into an excellent and inexpensive sous vide cooker. It is quite simple and a good value.

I just thought of one possible caveat. I use a traditional (non-electronic) slow cooker Mine has an old fashioned low/medium/high selector knob and nothing else. A friend of mine said his fancy electronic slow cooker was not compatible with the DorkFoods adapter.


You mean like a dutch oven? Smile
 
Posts: 3276 | Registered: December 12, 2002Reply With QuoteReport This Post
Too soon old,
too late smart
posted Hide Post
quote:
Originally posted by Chance:
quote:
Originally posted by rsbolo:
JALLEN, I have the DorkFood sous vide apparatus. I've been using it for years now and have no reservations regarding its use/simplicity.

check out www.dorkfood.com

The Dorkfood uses your current slow cooker (Crockpot) and turns it into an excellent and inexpensive sous vide cooker. It is quite simple and a good value.

I just thought of one possible caveat. I use a traditional (non-electronic) slow cooker Mine has an old fashioned low/medium/high selector knob and nothing else. A friend of mine said his fancy electronic slow cooker was not compatible with the DorkFoods adapter.


You mean like a dutch oven? Smile


No, it’s a thermostat that keeps the water at a specific temperature. You can’t use it to cook an Igloo full of steaks, but it’ll turn out a medium sized stack of steaks ready to be seared to perfection.
 
Posts: 4757 | Location: Southern Texas | Registered: May 17, 2005Reply With QuoteReport This Post
The Karmanator
Picture of Chance
posted Hide Post
quote:
Originally posted by Sportshooter:
quote:
Originally posted by Chance:
quote:
Originally posted by rsbolo:
JALLEN, I have the DorkFood sous vide apparatus. I've been using it for years now and have no reservations regarding its use/simplicity.

check out www.dorkfood.com

The Dorkfood uses your current slow cooker (Crockpot) and turns it into an excellent and inexpensive sous vide cooker. It is quite simple and a good value.

I just thought of one possible caveat. I use a traditional (non-electronic) slow cooker Mine has an old fashioned low/medium/high selector knob and nothing else. A friend of mine said his fancy electronic slow cooker was not compatible with the DorkFoods adapter.


You mean like a dutch oven? Smile


No, it’s a thermostat that keeps the water at a specific temperature. You can’t use it to cook an Igloo full of steaks, but it’ll turn out a medium sized stack of steaks ready to be seared to perfection.


You wrote that you use a non-electronic slow cooker. Too me that reads that it is not electric. Smile
 
Posts: 3276 | Registered: December 12, 2002Reply With QuoteReport This Post
Too soon old,
too late smart
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OK, non-programmable. There, you happy now? Big Grin
 
Posts: 4757 | Location: Southern Texas | Registered: May 17, 2005Reply With QuoteReport This Post
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Anova just announced another sale - both devices:

https://us.anovaculinary.com/

Jim, I'd glad your first attempt worked out - I know you skeptical early on (as was I), but I've found that it does work well for some recipes.
 
Posts: 2879 | Location: Northern California | Registered: December 01, 2006Reply With QuoteReport This Post
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Originally posted by SigSAC:
Anova just announced another sale - both devices:

https://us.anovaculinary.com/

Jim, I'd glad your first attempt worked out - I know you skeptical early on (as was I), but I've found that it does work well for some recipes.


The sale is just as was offered on Amazon.com and several others recently.

I tried shrimp last night. Despite following the directions carefully, it wasn't too good. Maybe the shrimp's fault!

I'm doing a sirloin tonight. I'd like to try carrots one of these days, just to try.




Luckily, I have enough willpower to control the driving ambition that rages within me.

When you had the votes, we did things your way. Now, we have the votes and you will be doing things our way. This lesson in political reality from Lyndon B. Johnson

"Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." - Justice Janice Rogers Brown
 
Posts: 48369 | Location: Texas hill country | Registered: July 04, 2005Reply With QuoteReport This Post
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