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Started By
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Sous Vide- fad or legit weapon in the kitchen arsenal?
Posted on 6/23/18 at 8:31 am
Posted on 6/23/18 at 8:31 am
Spurred by Woot today. They have a chefman sous vide cooler for $53 today. I’ve cunsidered getting one in the past to find out why the fuss is all about. But I hate to spend the money just tonhabe another kitchen gadget that never gets used.
Those of you who have one (or have used one in the past)- what is your verdict?
Those of you who have one (or have used one in the past)- what is your verdict?
14
Posted on 6/23/18 at 8:36 am to BR Tiger
Had one for several years. Use it all the time. Does it work for everything? No. Does it work great for some things? Yes.
Posted on 6/23/18 at 9:04 am to BottomlandBrew
Scotch Eggs may be my favorite thing to (partially) make with a sous vide.
Posted on 6/23/18 at 9:06 am to BottomlandBrew
I think 12 hour sous vide ribs are great
Posted on 6/23/18 at 9:27 am to Paul Allen
If given the option, I will never cook a steak without SV again. (Of course I will grill them if necessary)
Chicken cooked with SV will change the way you live.
I have not had success with the long cooks that others claim (briskets/chuck roasts/ribs). The results were not bad but I prefer traditional preparations.
If mine broke this morning, I would order one from Amazon this afternoon.
Chicken cooked with SV will change the way you live.
I have not had success with the long cooks that others claim (briskets/chuck roasts/ribs). The results were not bad but I prefer traditional preparations.
If mine broke this morning, I would order one from Amazon this afternoon.
Posted on 6/23/18 at 9:53 am to Jibbajabba
quote:
I will never cook a steak without SV again
Ehhh, while they do come out perfectly cooked, the taste is different than being cooked over charcoal. It's a preference thing really.
I find SV good for bigger steaks that are tougher to grill (looking at you, porterhouse). Plus I love searing the fat cap on NY Strips after.
Posted on 6/23/18 at 10:05 am to BR Tiger
I usually put a pack of Pop Tarts in before bed so they're ready for my daughter for breakfast.
Posted on 6/23/18 at 10:07 am to BlackCoffeeKid
quote:
Ehhh, while they do come out perfectly cooked, the taste is different than being cooked over charcoal. It's a preference thing really.
Finish over charcoal? Thats what i do.
if i have the time, all my steaks get sv. I love the texture and consistency.
Posted on 6/23/18 at 11:20 am to BR Tiger
Ive had mine for about 2 years and use it at least 3-4x a week
Posted on 6/23/18 at 11:25 am to SLafourche07
Posted on 6/23/18 at 11:57 am to Jibbajabba
quote:
If mine broke this morning, I would order one from Amazon this afternoon.
Posted on 6/23/18 at 12:10 pm to BR Tiger
Better than a slow cooker for braises. Meat, sauce, & condiment all cooked together in a convenient little pouch.
Makes meal plan & prep a lot easier.
Makes meal plan & prep a lot easier.
Posted on 6/23/18 at 12:12 pm to BR Tiger
The best pork tenderloin I ever cooked was SV with salt, pepper, garlic cloves and sliced apple, then seared after hitting temp. Never had it so juicy and flavorful.
Steaks are great too. I use mine at least once a week, usually more. Legit tool, IMO.
Steaks are great too. I use mine at least once a week, usually more. Legit tool, IMO.
Posted on 6/23/18 at 12:27 pm to BR Tiger
1.5" thick pork chops using sous vide are fantastic. You can cook to a beautiful, juicy light pink inside, but it's cooked, not raw. Then finish them in a hot cast iron skillet with butter, garlic, shallots and rosemary.
Steaks? I won't say never, but I will likely always sous vide my steaks before finishing on a hot grill, cast iron skillet or using a torch. Perfect medium rare.
Steaks? I won't say never, but I will likely always sous vide my steaks before finishing on a hot grill, cast iron skillet or using a torch. Perfect medium rare.
Posted on 6/23/18 at 1:17 pm to BlackCoffeeKid
quote:
Ehhh, while they do come out perfectly cooked, the taste is different than being cooked over charcoal. It's a preference thing really.
Then finish it over charcoal. Do you just SV and eat it without searing?
quote:
Plus I love searing the fat cap on NY Strips after.
You can still do that with SV....
Posted on 6/23/18 at 1:33 pm to BR Tiger
Legit weapon, but you have to know when it's useful.
For instance, using it for Pop-Tarts is something only an idiot or a troll would suggest.
For instance, using it for Pop-Tarts is something only an idiot or a troll would suggest.
This post was edited on 6/23/18 at 1:51 pm
Posted on 6/23/18 at 1:46 pm to SLafourche07
quote:
usually put a pack of Pop Tarts in before bed so they're ready for my daughter for breakfast.
Yup. Eggo waffles are the bomb when done SV. Pop them puppies in at 7pm, good and ready 7am the next morning. So perfect and melt in your mouth.
Posted on 6/23/18 at 3:20 pm to ragincajun03
While the regular pop tarts are incredible with the sous vide, I find that the frosted ones get a little messy with this technique.
You can really ramp up an inexpensive food club pop tart the the sous vide.
Legit weapon in the kitchen.
You can really ramp up an inexpensive food club pop tart the the sous vide.
Legit weapon in the kitchen.
This post was edited on 6/23/18 at 3:21 pm
Posted on 6/23/18 at 3:45 pm to ruzil
Best crawfish I ever had were sous vide.
Took them things almost a full hour to stop wiggling.
Took them things almost a full hour to stop wiggling.
This post was edited on 6/23/18 at 3:55 pm
Posted on 6/23/18 at 3:49 pm to BR Tiger
I tried it once and sent it back.
Fad for me, but if someone wants to cook for me and that's how they want to do it I am not saying anything.
Fad for me, but if someone wants to cook for me and that's how they want to do it I am not saying anything.
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