Sous Vide Folks

[legendaryhog]

Buy one. They are cheap now and they don't take up counter space. You can just chuck it in a drawer when you are done with it.

I use mine for all sorts of things. Don't sleep on the sous vide seafood. You can make the most buttery fish without any fear of overcooking.

As the sweet corn is coming up soon it will be butter poached corn on the cob. Seriously, throw some good sweet corn and a stick of butter in a ziplock bag, sous vide, and change your life. You will eat nothing but corn for dinner.

Next morning....uhh...but worth it.

[OlyQ]

I have 2 of them.

The Anova and Joule. I use them 3-5 times a week if not more.

It has been a game changer for me in the kitchen.

A few weeks ago I did a 10# brisket and a 6# pork shoulder that turned out great.

Getting ready to take a #3 leg of lamb out that has been in the bath for 24 ish hours.

[toys4dlr]

It is a great tool to have into your rotation. I go on kicks with all my cooking toys, so it might fall out of the rotation for a while, but I will see or read something and boom, it is back up to bat Sus Vide eggs if you like poached eggs is a game changer. Never had such silky yokes before.

From your statement, you sound a little like my mom and Dad, well now just like my mom, since dad passed away. Anyways, I have bought them a Vitimix twice and they have returned it twice. Her reasoning is she does not use it enough. I tried to explain, it is a tool. I don't use my hammer or crescent wrench everyday, but it is sure handy to have when I need to fix things. lol Anyway, the price point is so reasonable now, I think everyone should buy one. I have the First Gen Anova and it is great. Have fun.

[Dmakkk]

Thanks All. I appreciate your responses and you opened my eyes to a lot of different ideas. I guess the bottom line is for us cooks/chefs/pitmasters and bbq folks is that it is another tool in the shed.

[EdF]

Originally Posted by EricD

Since you already bought it.....

I have one and unfortunately I don't use it as much as I thought I would. Mostly because my wife doesn't like the "boiled food". (I know, no matter what I say or how the food comes out...it's just her).
But, I'm gonna make it a point to use it this weekend now!

You want to try out big dry scallops once they're in season, or mussels, or even lobster. And other fish.

If you do short ribs the right way, no one will accuse them of being boiled.

And how about a round roast, or piece of "London Broil", or flank steak? Etc Etc.

I've had one since 2010. We go through phases of using a lot and not so much. There are two big things: you can cook things to texture and flavor that you couldn't otherwise (short ribs to medium rare?), and you can treat it like a "cooking Tivo" so you can arrange when you do the active parts of a cook to your convenience.

Don't forget to add smoke to the mix before and/or after the SV part!

[EdF]

Originally Posted by TedW

I make yogurt by the gallon in it

I mostly use for lamb or beef roasts where I want rare inside. So I’ll SV at 125 for many hours. Did maybe 18 hours on a leg of lamb once

Then I reverse sear on BGE at 550 + until crispy outside.

And I'll bet it was the tenderest leg of lamb you ever had!

[Dmakkk]

Plus this should be fun...

https://amazingribs.com/searchresults/sous%20vide

[TedW]

Anyone SV dry beans to rehydrate and par cook for a few hours?

[liv4jpn]

Your comment on cold brew coffee perked my interest. Would you care to expound? We also use anova regularly for all kinds of things ;yogurt and chicken for salads plus throw in a steak for perfect edge to edge med rare with CI or direct fire search.

[BBQ_MAFIA]

I use mine far more then I thought I would.
Just get it and use it. You will love it.

[pmad]

Originally Posted by liv4jpn

Your comment on cold brew coffee perked my interest. Would you care to expound? We also use anova regularly for all kinds of things ;yogurt and chicken for salads plus throw in a steak for perfect edge to edge med rare with CI or direct fire search.

1/2 C Coffee (course ground if you can)
32oz Mason Jar.

Put coffee in Mason Jar.
Fill with cold water (leave an inch at top)
Close fingertip tight
Shake well

Sous vide 150° for 2 hrs

Strain through coffee filter.
Store in mason jar in refrigerator
Should keep about 2 weeks - but I've never made it that far.

[dodis]

Originally Posted by TedW

Anyone SV dry beans to rehydrate and par cook for a few hours?

Haven't tried the SV on dry beans. If I'm in a hurry, 1 hr under pressure in the pressure cooker is about right. From dry to done about 1.5 hrs total (incl. pressure up and down).

Though I still want to try out brining dry beans before cooking, ala Serious Eats...

[TedW]

I wondered if SV at 180F instead of 212F would make any difference. Lower and slower sorta thing.


Probably makes no difference at all...


Pressure cooker sounds intriguing. I'm going to search for other threads on pressure cooking the beans, rather than derail this thread. Thanks for that thought.

[dodis]

As much as I like cooking, though I don't get to do enough of it myself, I do like my cooking toys. Have to coordinate kitchen time with the missus, she likes to cook a lot too (and from a BIG Mexican family, diet is out the window).

But the choice between SV and PC boils down to time. If you have the time go sous-vide. For quick meals, pressure cooking does wonderful too. It's nice to be able to make a real good pot roast in under an hour, or short ribs and/or oxtails just over an hr... And the texture is so much better than regular cooks.

I still need to plan ahead for some 72hr short ribs though!

[Ron_L]

Originally Posted by TedW

I make yogurt by the gallon in it

How are you doing the yogurt? I've been doing it in my Instant Pot.

Originally Posted by pmad

I use mason jars whenever possible - cuts down on vacuum bags.

Hmmm... Tell me more. How are you keeping the food in contact with the water bath?