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re: Sous Vide Ribeyes
Posted on 7/22/15 at 1:23 pm to BottomlandBrew
Posted on 7/22/15 at 1:23 pm to BottomlandBrew
Sounds like a pain in the arse and you still would have inconsistencies
Rather just buy a sous vide
Rather just buy a sous vide
2
Posted on 7/22/15 at 1:36 pm to GynoSandberg
Yea he just heated the water on the stove and poured it into an ice chest and it held temperature for the 2 hours that he cooked the ribeyes. I wasn't thinking about cooking stuff for much longer periods in my other post, obv it wouldn't work if you were going that route.
Posted on 7/22/15 at 4:16 pm to GynoSandberg
I agree with the inconsistencies being a possible issue. I got my Anova for $149 when it was posted for Father's Day.
For just myself and wife a large 20 quart pot is plenty big enough. I also just use ziploc bags and haven't gone with the vacuum sealer yet.
I still really like the taste of food prepared on the grill but this is pretty close. It's a tough choice between the charcoal flavor and the perfect sous vide texture/temp.
It's also a no brainer for cooking during the week or any time I don't want the hassle or have the time for the grill. Pop a steak or pork tenderloin in the bag for a couple of hours before I want to eat and walk away. Quick sear and we're good to go.
For just myself and wife a large 20 quart pot is plenty big enough. I also just use ziploc bags and haven't gone with the vacuum sealer yet.
I still really like the taste of food prepared on the grill but this is pretty close. It's a tough choice between the charcoal flavor and the perfect sous vide texture/temp.
It's also a no brainer for cooking during the week or any time I don't want the hassle or have the time for the grill. Pop a steak or pork tenderloin in the bag for a couple of hours before I want to eat and walk away. Quick sear and we're good to go.
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