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Sous Vide Questions
Posted on 12/8/18 at 6:41 am
Posted on 12/8/18 at 6:41 am
I’m interested in what one can do with these machines. I know steak is a big selling point but what other things do folks use them for.
Trying to decide who they’d be good for presents based on what they can do.
TIA
Trying to decide who they’d be good for presents based on what they can do.
TIA
8
Posted on 12/8/18 at 7:34 am to Tigertown in ATL
Since this seams to be an open discussion I have a question as well and maybe a dumb one.
Can I use a regular pot as a vessel for a sous vide machine?
Can I use a regular pot as a vessel for a sous vide machine?
Posted on 12/8/18 at 7:38 am to CHEDBALLZ
Yes you can. At least with the ones I’ve seen. There is a brand Avera? Or something like that. Shows just using a regular pot.
Posted on 12/8/18 at 7:39 am to Tigertown in ATL
They excel at piece of meat that are easy to over cook like pork, chicken, lamb, etc.
Cooks salmon and beef very well. And it's great for meal prep(i.e. sous vide chicken breasts for the entire week then sear as needed).
Cooks salmon and beef very well. And it's great for meal prep(i.e. sous vide chicken breasts for the entire week then sear as needed).
Posted on 12/8/18 at 7:45 am to KosmoCramer
So is it mostly a meat item?
And thanks.
And thanks.
Posted on 12/8/18 at 7:56 am to Tigertown in ATL
You can cook meats, seafood, breakfast, desserts, a whole slew of things. You may get a better answer if you say what it is your prospective gift receivers like to cook.
Posted on 12/8/18 at 8:05 am to jmon
Chicken breast. I am not a huge fan of steak in a sous vide. I actually did one last night to remind myself there are better ways to cook a steak.
Posted on 12/8/18 at 8:31 am to jmon
One person it is worth it for the meats.
Others I’d want it to be more diverse or they wouldn’t use it.
Sounds like It is pretty versatile.
Others I’d want it to be more diverse or they wouldn’t use it.
Sounds like It is pretty versatile.
Posted on 12/8/18 at 9:05 am to Janky
quote:
I am not a huge fan of steak in a sous vide. I actually did one last night to remind myself there are better ways to cook a steak.
I would like to hear this explained, as I can't conceive of how steak can be better than sous vide finished on cast iron.
Posted on 12/8/18 at 9:44 am to Tigertown in ATL
On this rainy weekend, this long list of articles from S-V master Kenji Alt should keep you entertained for quite for a while.
This post was edited on 12/8/18 at 9:46 am
Posted on 12/8/18 at 9:45 am to Joshjrn
I think it changes the texture of the steak. It makes it more like a prime rib texture. My opinion only.
Posted on 12/8/18 at 9:47 am to Tigertown in ATL
My favorite is thick cut, bone in pork chops. No better way to cook these.
But you can do far more than just meat, like creme brûlée, pudding, or other desserts.
I’ve also made carrot soufflé.
And eggs are phenomenal.
But you can do far more than just meat, like creme brûlée, pudding, or other desserts.
I’ve also made carrot soufflé.
And eggs are phenomenal.
Posted on 12/8/18 at 9:54 am to Salmon
I cook chicken liver in it for chicken liver mousse.
I use it quite often for meats, and do various vegetables
I use it quite often for meats, and do various vegetables
Posted on 12/8/18 at 10:24 am to Tigertown in ATL
Did you recently watch Storage Wars?
Posted on 12/8/18 at 10:27 am to HoustonGumbeauxGuy
Haha! No.
I have a friend that got one and he’s only cooked steak.
I have a friend that got one and he’s only cooked steak.
Posted on 12/8/18 at 10:45 am to Joshjrn
Reverse sear on the kettle with a chunk of oak or pecan wood beats SV + cast iron, imo. With an instant read thermometer I hit the perfect internal temp 95% of the time and have a better crust plus smoke flavor.
SV ain’t a bad way to cook a steak but it ain’t the best.
SV ain’t a bad way to cook a steak but it ain’t the best.
Posted on 12/8/18 at 10:46 am to DBAG DREW
Exactly.
Posted on 12/8/18 at 10:49 am to DBAG DREW
I don’t think it’s “the best” either as far as flavor goes
But when you factor in convenience, ease, and the guarantee of results, I do think it is “the best” IMO
But when you factor in convenience, ease, and the guarantee of results, I do think it is “the best” IMO
Posted on 12/8/18 at 10:50 am to DBAG DREW
quote:
With an instant read thermometer I hit the perfect internal temp 95% of the time and have a better crust plus smoke flavor.
You hit your temp, but in a smaller percentage of the interior of the steak.
As for the smoke, I imagine that's simply personal preference. I can't stand any marked smoke flavor in a steak. To me, that's a quick way to ruin an expensive piece of meat.
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