re: Sous Vide- fad or legit weapon in the kitchen arsenal?

Not gonna comment or whether or not to get one, but I have successfully done sous vide on the stove many times. Put your food in a vacuum bag or double ziplock using water to get all air out and put pot on stove with thermometer on very small flame. It’s easier than you think to maintain a low temperature. It’ll at least get you a product you can taste to see if it is something you’d like to do.

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Not gonna comment or whether or not to get one, but I have successfully done sous vide on the stove many times. Put your food in a vacuum bag or double ziplock using water to get all air out and put pot on stove with thermometer on very small flame. It’s easier than you think to maintain a low temperature. It’ll at least get you a product you can taste to see if it is something you’d like to do.

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Uhh, the exactness of cooking temp is what makes sous vide a great tool. You’re probably a decent person maybe, but this advice sucks. A few degrees one way or another can create consistent differences in the final product.

Strongly agree with each of these

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If mine broke this morning, I would order one from Amazon this afternoon.


Sous vide pork chops are unbeatable. 131 for 60 min. Sear over hotttt charcoal. Hit it with a lil root beer or bourbon glaze. Steaks are great but so are steaks cooked just over charcoal.


Chicken cooked with SV will change the way you live.

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I did your method tons of times before I bought an anova. The results are the same. I doubt he can tell the different between one that sat at exactly 130 and one that might have moved 2-4 degrees during the cook.

The anova definitely makes it easier though.

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Best crawfish I ever had were sous vide.

Took them things almost a full hour to stop wiggling.

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Do you have a recipe?

Used mine last night for asparagus. Highly recommend it.

I've never been great at cooking a good steak. Just something i've never had a feel for. Sous Vide comes out perfect every time. It may lose popularity at some point, most things do, but that has no bearing on how good it is.

A nice side benefit of SV is how well it brings meat from the fridge back to life. I'm not big on leftovers, but as far as preserving flavor in re-heated meats, it can't be beat.

I have two Anovas (one first generation and one second gen)- great for any low margin of error meat - like say tenderloin of beef or pork. Also nice for burgers if you like your burger med rare or less, but don't want to worry over food safety - just SV the burger for the appropriate time in the lower zone and kill rate is sufficient to not to have to worry about bad bugs. Also great for moist chicken breasts.

I always use a ripping hot grill or cast iron surface for searing after finishing the SV cook. Pretty good way to spend $120-150 bucks for the device, and rigs to cook in are not expensive. No brainer for those who like to cook.