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Old 01-15-2017, 04:58 PM   #1
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Do you Sous-Vide?

Sous-Vide is a cooking technique where you cook your food in a temperature controlled hot water bath...
In this case, this "Caveman" cut steak was put into a ziplock bag and "cooked" in 130 degree water for about 4 hours. Then it was removed from the bag and seared for 60 seconds a side...
Steak perfection!
Bruce
P.s. We had grilled asparagus and a nice spinach salad too.
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Old 01-15-2017, 05:25 PM   #2
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Yes and it has completely changed the way we prepare meals. More revolutionary to the kitchen than both the crockpot and microwave combined.
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Old 01-15-2017, 05:30 PM   #3
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We've had our Anova Sous-Vide cooker for a year now and the more we use it the more I love it. That steak was the best steak I've ever had!
Amazing...
Bruce
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Old 01-15-2017, 05:37 PM   #4
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Do you Sous-Vide?

We do! Bought the Joule sous vide cooker awhile back and have really enjoyed it. Salmon comes out perfectly !!

My son cooked a cheap chuck roast sous vide overnight, then rolled it in salt pepper and rosemary and baked it for a short time at high heat for a crispy crust. It came out better than prime rib.

He also brined a fresh ham shank for a few days and sous vided it for a couple of days. It was fall off the bone goodness. He is quite the cook.
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Old 01-15-2017, 05:48 PM   #5
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Do you Sous-Vide?

He and a buddy of his are currently fixing up an old food truck to try to make some money in the evenings after classes.
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And messing up my driveway I see...

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Old 01-15-2017, 05:50 PM   #6
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Interesting concept. How do you maintain an accurate 130*F? Special electric appliance?

EDIT: Just saw post 4. Will google "Joule sous vide cooker"
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Old 01-15-2017, 05:50 PM   #7
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Have done before when we got some small marinated rumps that were a cancelled Japanese export order.
They were already cryovaced so made for it.
I just use a pot and thermometer and the results were fantastic.

Electric pressure cooker is my favourite galley appliance.
Awesome curries and pulled pork with black beans.
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Old 01-15-2017, 05:53 PM   #8
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Interesting concept. How do you maintain an accurate 130*F? Special electric appliance?
There are a number of ways to pull this off. This is what we use.
Bruce

https://anovaculinary.com/anova-precision-cooker/
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Old 01-15-2017, 06:00 PM   #9
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https://www.chefsteps.com/joule?gcli...id7BoCf83w_wcB

This is the one we have.
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Old 01-15-2017, 06:12 PM   #10
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We have one of these at home, but frankly I have found it disappointing. It takes so long. However, I guess with better planning ahead, that is not so much of an issue, and the quick high heat sear at the end might add to the appeal. I don't think my wife has been doing that.

Sunbeam Duos Sous Vide and Slow Cooker - MU4000 | Buy Appliances
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Old 01-15-2017, 06:16 PM   #11
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Thanks for the links, guys! That's a big help. Lots of options out there.
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Old 01-15-2017, 06:36 PM   #12
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We have one of these at home, but frankly I have found it disappointing. It takes so long. However, I guess with better planning ahead, that is not so much of an issue, and the quick high heat sear at the end might add to the appeal. I don't thing my wife has been doing that.

Sunbeam Duos Sous Vide and Slow Cooker - MU4000 | Buy Appliances


It takes so long
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Old 01-15-2017, 06:39 PM   #13
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Peter or anybody really, if you're not into advanced meal planning Sous-Vide is NOT for you.

I Frankensteined one together a couple years ago with a relatively cheap $20 temp probe and old crockpot. Some of the newer ones Bluetooth to your smartphone
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Old 01-15-2017, 06:42 PM   #14
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4 hrs is a long time, but for someone like me who's retired and likes to cook, it's no worse than smoking or drying food. I know guys who work through the night smoking a beef brisket.

I like than it cooks only in it's own spices and/or marinade...nothing added, nothing taken away.
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Old 01-15-2017, 06:50 PM   #15
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I cooked a port butt on the egg today for pulled pork for 10 hours. We are comfortable with loooong cook times. The egg bbq makes it easy. Never had to open it to check the meat. Cooked at 250F.
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Old 01-15-2017, 07:04 PM   #16
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More revolutionary to the kitchen than both the crockpot and microwave combined.
I'm having a hard time believing it will ever be more revolutionary than the microwave to the average person. Generally shortening the time to accomplish the same task is revolutionary. Taking longer to accomplish the same task is considered retro. I'm good with slow cooking. Using it to heat up leftovers, a can of soup, or anything else that needs heating, isn't going to happen. But I'm keeping an open mind if you care to expand on your claim.

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Old 01-15-2017, 07:47 PM   #17
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I'm having a hard time believing it will ever be more revolutionary than the microwave to the average person. Generally shortening the time to accomplish the same task is revolutionary. Taking longer to accomplish the same task is considered retro. I'm good with slow cooking. Using it to heat up leftovers, a can of soup, or anything else that needs heating, isn't going to happen. But I'm keeping an open mind if you care to expand on your claim.

Ted
You have to taste a soups-vide slow cooked then seared steak to understand! It is so incredibly tender that it is amazing...
Of course we don't have or want a microwave. We had one on our sailboat but never used it. I guess it depends on your desire or willingness to really cook.
Uh, oh... last time I mentioned the microwave thing I started a riot!
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Old 01-15-2017, 08:03 PM   #18
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I guess it depends on your desire or willingness to really cook.
Who knew that all these years nobody had really been cooking.

BTW, does 130 degrees really kill all the bacteria and stuff on the meat, or are you just trying to drown it in the water?

Really glad you've found this new revolutionary way to cook. Hope I can find a restaurant that does it, so that I can taste it without the 4 to 8 hour time commitment.

Ted
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Old 01-15-2017, 08:12 PM   #19
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BBQ on the stern rail and adult beverage. Nothing better or easier.
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Old 01-15-2017, 08:24 PM   #20
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Who knew that all these years nobody had really been cooking.

BTW, does 130 degrees really kill all the bacteria and stuff on the meat, or are you just trying to drown it in the water?

Really glad you've found this new revolutionary way to cook. Hope I can find a restaurant that does it, so that I can taste it without the 4 to 8 hour time commitment.

Ted
The meat is inside a plastic bag. The idea is that you can't over cook anything if the temperature is kept below finished temp. The time depends on the food being cooked. You are looking to break down the collagens, this is why it is so amazingly tender when finished. The sear is done so that it looks and tastes like steak. One thing it is great for is getting a really thick cut of steak done at a consistent temperature. This way you don't get the edges that are over done and an under done center. The meat is very consistent in finished temp.

Yes, you do have to worry about bacteria. Temperature and time are important!
We just look up recommended temps and times and follow directions.

As for the time to cook, it is a set it up and come back later thing. It doesn't need much tending so it is more of a planning thing. If you can navigate this is a snap!
People use this to cook all kinds of things such as eggs and seafood... some items are quick.
Bruce
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