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Ordered a sous vide last night
Posted on 11/19/19 at 1:00 pm
Posted on 11/19/19 at 1:00 pm
I know this is everyone's favorite topic on here. 
Won the under on last nights NFL game so decided to just give in and order it. What is the first thing I should cook?
Steak? Chicken? fish? etc?
and do I need to vacuum seal everything or will a zip-lock bag do as long as I get the air out of it?
:Inb4poptartsandpancakes:
Won the under on last nights NFL game so decided to just give in and order it. What is the first thing I should cook?
Steak? Chicken? fish? etc?
and do I need to vacuum seal everything or will a zip-lock bag do as long as I get the air out of it?
:Inb4poptartsandpancakes:
This post was edited on 11/19/19 at 1:03 pm
7
Posted on 11/19/19 at 1:04 pm to CP3LSU25
A thick pork chop to 145F. Pat dry and sear.
Posted on 11/19/19 at 1:10 pm to Btrtigerfan
I did a steak first. No Regerts
Posted on 11/19/19 at 1:16 pm to CP3LSU25
Pork tenderloin
Posted on 11/19/19 at 1:18 pm to CP3LSU25
Do a steak first, but my favorite application is a thick, bone in pork chop.
Also “sous vide” is the method of cooking, not the tool. Just FYI.
Also “sous vide” is the method of cooking, not the tool. Just FYI.
Posted on 11/19/19 at 1:29 pm to CP3LSU25
The tri-tip from Sam's. It's already seasoned and in an appropriate bag. fantastic every time.
Posted on 11/19/19 at 1:33 pm to Salmon
quote:
Also “sous vide” is the method of cooking, not the tool. Just FYI.
my bad. What is the actual tool called?
isn't sous vide french for vaccum!
Posted on 11/19/19 at 1:36 pm to CP3LSU25
Immersion circulator.
Posted on 11/19/19 at 1:38 pm to CP3LSU25
It’s not a big deal, just didn’t want you to be saying the wrong thing.
And it’s simply a precision cooker or circulator.
And yes, “sous vide” means “under vacuum” in French.
And to answer your original question, you do not have to vac seal everything, but simply use the water seal method with freezer bags.
And it’s simply a precision cooker or circulator.
And yes, “sous vide” means “under vacuum” in French.
And to answer your original question, you do not have to vac seal everything, but simply use the water seal method with freezer bags.
This post was edited on 11/19/19 at 1:41 pm
Posted on 11/19/19 at 1:45 pm to Salmon
quote:
And to answer your original question, you do not have to vac seal everything, but simply use the water seal method with freezer bags.
Posted on 11/19/19 at 3:20 pm to AlxTgr
quote:
AlxTgr
quote:
The tri-tip from Sam's.
Time and temp?
Posted on 11/19/19 at 3:56 pm to CP3LSU25
I’d never buy one of these, but if I did I would be excited to make eggs in them.
Posted on 11/19/19 at 6:30 pm to The Last Coco
I keep mine as close to 130 as possible-I don't have a real sous vide machine. Time really doesn't matter after a couple hours. I can't link it right now, but look for sousvideguy and tritip for what temps for your preferred doneness. He says 7 hours. I never go that long.
Posted on 11/19/19 at 6:34 pm to CP3LSU25
Posted on 11/19/19 at 6:58 pm to AlxTgr
This board has a seriously butthurt individual
Posted on 11/19/19 at 7:40 pm to CP3LSU25
I’d suggest steak for your first meal!
But try this after a while:
Creme Brulee
But try this after a while:
Creme Brulee
This post was edited on 11/19/19 at 7:42 pm
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