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Started By
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Anyone here ever use the Sous Vide method of cooking?
Posted on 3/21/17 at 11:33 am
Posted on 3/21/17 at 11:33 am
Thinking about picking one of these up LINK
Anyone here ever use this model (or similar). Does it work like it claims it does? Is it something that I'll buy, use two or 3 times, and then go back to my normal way of cooking?
Anyone here ever use this model (or similar). Does it work like it claims it does? Is it something that I'll buy, use two or 3 times, and then go back to my normal way of cooking?
This post was edited on 3/21/17 at 12:18 pm
15
Posted on 3/21/17 at 11:34 am to JohnnyKilroy
the only thing i'd cook sous vide is a fat steak and i think the oven is decent enough at it to not completely buy new equipment
Posted on 3/21/17 at 11:34 am to JohnnyKilroy
Food board can help you bigly
This post was edited on 3/21/17 at 11:35 am
Posted on 3/21/17 at 11:34 am to SlowFlowPro
You can do it with Ziploc and an ice chest really easily.
Posted on 3/21/17 at 11:35 am to JohnnyKilroy
FBD folks will get boners as soon as you utter those words. Go over there.
Posted on 3/21/17 at 11:36 am to JohnnyKilroy
I sous vide all the time. It's great for chicken, pork and steaks.
Posted on 3/21/17 at 11:36 am to JohnnyKilroy
I use it for crawfish. Works well in conjunction with a Yeti and Tony's.
Posted on 3/21/17 at 11:36 am to JohnnyKilroy
We use ours every time we do steaks. Need to try out some other meats as well.
Posted on 3/21/17 at 11:37 am to JohnnyKilroy
Have the bluetooth Anova... use it a decent amount. Mostly steaks but also have done venison, chicken breasts, and pork loins.
Posted on 3/21/17 at 11:39 am to HoustonChick86
Try duck
Posted on 3/21/17 at 11:42 am to JohnnyKilroy
Mmmm food leached with plastic chemicals
Posted on 3/21/17 at 11:43 am to JohnnyKilroy
I think the only thing I'm concerned about is dropping the hundred of so dollars and then it just becomes another gadget in a drawer that never gets used. Are the results good enough that you'd always make sure to use it when cooking steaks, etc.?
Posted on 3/21/17 at 11:44 am to JohnnyKilroy
food board brah. we talk about this all the time.
Posted on 3/21/17 at 11:45 am to JohnnyKilroy
Uncle of mine owns a catering company in Nola. Great for preparing large amounts of steaks because it lets you not have to keep an eye on each one all the time
Posted on 3/21/17 at 11:46 am to JohnnyKilroy
quote:
I'm concerned about is dropping the hundred of so dollars
que?
$100 Amazon Warehouse. AND YOU'RE DONE.
i have this one and it works fantastic. yes i bought the amazon warehouse version.
Posted on 3/21/17 at 11:46 am to JohnnyKilroy
I have Joule.
I use it at least 5x a week.
I use it at least 5x a week.
Posted on 3/21/17 at 11:47 am to Oilfieldbiology
quote:
Uncle of mine owns a catering company in Nola. Great for preparing large amounts of steaks because it lets you not have to keep an eye on each one all the time
Also works really well for large gatherings... this past Christmas we had 12-15 or so family members over for Christmas dinner and I did four pork loins sous vide. It freed up the oven and the grill, plus I didn't have to worry about timing since they were going to be good whenever I was ready for them.
Posted on 3/21/17 at 11:47 am to SlowFlowPro
It does so much better than the oven. You also don't have to buy any equipment. Stock pot on the stove with a probe thermometer in the water. Use gallon freezer bags for the meat. It takes some babysitting to make sure the temperature doesn't rise/fall too much, but it works. I just bought an anova a month or so ago because it was on sale, but I used the method for 2 years and it was fine.
Posted on 3/21/17 at 11:48 am to CAD703X
quote:
que?
You don't get to OT baller status by pissing away money on useless shite.
Or maybe you do idk
Posted on 3/21/17 at 11:48 am to CAD703X
What the hell has happened to you man? :smh:
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