Any of you home cooks ever tried Sous Vide?

• Sep 10, 2016

• #1

servechilled81

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i'm guessing this is the hot trend now, every recipe vid I watch someone is doing sous vide

I want to try it out but I dn't want to buy a machine for it

 

• Sep 10, 2016

• #2

Thats My Word

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My brother does this with steak sometimes. Just use a crockpot.

 

• Sep 10, 2016

• #3

RustyShackleford

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Sous Vide is

Serious Eats has a guide where you can use a cooler and a ziploc bag to Sous Vide a steak.

 

• Sep 10, 2016

• #4

rexanglorum

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If a cut is lean and tender then sous vide is great. Beef loin, venison loin, leg of lamb and pork loin are all great for sous vide.

The two down sides of sous vide is that you won't get any sort of crust or crispy skin. The other downside is that none of the fat drips away and you want some of the fat to drip away when you are cooking certain cuts like rib roast or spare ribs.

 

• Sep 10, 2016

• #5

cosmiccoffee9

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repped once now, will rep one future post upon successful solo trial and another after first romantic implementation.

 

• Sep 10, 2016

• #6

bjamez20

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Got gifted one a little while back, use it 3-4x a week now.

Perfect for steak, chicken, and eggs. Did a 48 hour tri tip that you could cut with a spoon too 

 

 

• Sep 10, 2016

• #7

lobcity

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400 hundred for the machine ? Can I just throw the food in a zip lock in a Jacuzzi or nah?

 

• Sep 10, 2016

• #8

servechilled81

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nah you can get these little wands that attach to a pot or a big tupper wear type container for around $100-200

 

• Sep 11, 2016

• #9

Master Zik

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I've seen it used but wasn't that interested.

Only if I totally indulged myself would I cop this, a crockpot, a pressure cooker, those near indestructible copper pans and pots, etc.

I really do prefer the idea of smoking some ribs, pork, steak in a smoker but that **** is wild big and crazy expensive The preparation, and just letting it cook is what I'm in to though.

 

• Sep 11, 2016

• #10

mplsdunk

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Rexanglorum said:

If a cut is lean and tender then sous vide is great. Beef loin, venison loin, leg of lamb and pork loin are all great for sous vide.

The two down sides of sous vide is that you won't get any sort of crust or crispy skin. The other downside is that none of the fat drips away and you want some of the fat to drip away when you are cooking certain cuts like rib roast or spare ribs.

Click to expand...

Some foods you have to sear still. Like if you do ribs you have to throw them on the grill still to char them.

Steaks you gotta sear too. I don't know why you'd waste time sous vide cooking steak but people do it.

 

• Sep 11, 2016

• #11

John Wick

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MPLSdunk said:

Some foods you have to sear still. Like if you do ribs you have to throw them on the grill still to char them.

Steaks you gotta sear too. I don't know why you'd waste time sous vide cooking steak but people do it.

Click to expand...

same here on why i didnt buy it 2 years ago. Saw when this first dropped and saw ppl on youtube hitting the steak with a torch just to get the char effect. Just throw the joint in the oven if you still going to try and char it.

better yet use a grill.

But i did look into this and decided to pass.

 

• Sep 11, 2016

• #12

AEA18

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Is the vacuum sealed plastic safe?

 

• Sep 11, 2016

• #13

pontiacg8

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^ yes, as long as you are buying food grade. You will want to stay away from anything that has PVC in it.

I have been using the Anova Sous Vide unit for about a month or so. I purchased mine from Target for $140, during a sale they were having.

I have only been using it for steaks, using the displacement method with zip lock bags. It's nice if you are either cooking for company or making a lot of other dishes to go with your steaks.

When making steaks I will usually put them in the Sous Vide and finish(1-2 minutes each side) them in a cast iron pan on the grill.

 

• Sep 11, 2016

• #14

M

Mark Antony

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Noted.

 

• Sep 11, 2016

• #15

big j 33

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RustyShackleford said:

Sous Vide is

Serious Eats has a guide where you can use a cooler and a ziploc bag to Sous Vide a steak.

Click to expand...

Yep, my first thought was about Serious Eats.. they have a bunch of info on sous vide.

It's interesting and I want to give it a try sometime soon. The results look awesome.