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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-27-2015, 07:51 PM   #1
Ron_L
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Default Sous Vide Appreciation Thread!

This sale is over, but there is a lot of good info in this thread so the title has been changed to better reflect the contents.

------


$50 off with the code LUVDAD

http://store.anovaculinary.com/produ...eid=73834c6b22
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Old 05-27-2015, 07:56 PM   #2
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Thanks for the heads-up, Ron.
I think that might be my secret Dad's day gift to my son.
I am certainly enjoying mine.
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Old 05-28-2015, 07:39 AM   #3
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Thanks for the heads up Ron. I've been waiting to get one of these and this discount was enough for me to stop putting it off.
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Old 05-28-2015, 08:13 AM   #4
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Oh man, thanks for the head's up. I'm still trying to decide if this is something I'd want to add to my arsenal, and this may just be what pushes me over.
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Old 05-28-2015, 08:20 AM   #5
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I should get a commission

We're very happy with ours. My wife even asked to use it to do some chicken breasts for chicken salad the other day!
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Old 05-28-2015, 08:30 AM   #6
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Thanks Ron! I have the original version that I paid $199 for, and I wouldn't take my money back for it. I've convinced a couple of friends to by the new Precision model, and for $129 with the discount, I just ordered one for myself. Now with two cookers I can cook my steaks rare/med-rare like they're supposed to be, at the same time I'm cooking my wife and daughter's to medium.
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Old 05-28-2015, 08:36 AM   #7
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Damn that's a good price. I just might have to buy one for my own father's day gift.
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Old 05-28-2015, 09:14 AM   #8
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Quote:
Originally Posted by billyc1030 View Post
Thanks Ron! I have the original version that I paid $199 for, and I wouldn't take my money back for it. I've convinced a couple of friends to by the new Precision model, and for $129 with the discount, I just ordered one for myself. Now with two cookers I can cook my steaks rare/med-rare like they're supposed to be, at the same time I'm cooking my wife and daughter's to medium.
I've been cooking my wife's steaks to medium first, and then reheating it during the last part of cooking my steak. It would be nice to have a second one, but that may be pushing things a bit too far
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Old 05-28-2015, 09:49 AM   #9
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I'm just wary of the whole idea I guess.
Tenderness and doneness I get, but with no "char"? What about seasonings?
Seems like it would taste like boiled food......

No?


I mean I know Ron isn't gonna eat boiled steak. I just don't see it. Help me out here....
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Old 05-28-2015, 09:55 AM   #10
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Quote:
Originally Posted by Ron_L View Post
I should get a commission

We're very happy with ours. My wife even asked to use it to do some chicken breasts for chicken salad the other day!
We use it for that all the time.
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Old 05-28-2015, 09:56 AM   #11
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Season either before the sous vide cook or after, your choice, and then sear in a hot CI pan, on a hot grill or using a torch. Lots of restaurants are doing sous vide steaks and searing to order, so you've probably eaten one and don't know it.
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Old 05-28-2015, 09:58 AM   #12
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Quote:
Originally Posted by Wampus View Post
I'm just wary of the whole idea I guess.
Tenderness and doneness I get, but with no "char"? What about seasonings?
Seems like it would taste like boiled food......

No?


I mean I know Ron isn't gonna eat boiled steak. I just don't see it. Help me out here....
No, not boiled food, cause the water never touches the meat, so it can't leach out the flavor.
Seasonings: You can season the meat any way you want before sealing in the bag.
For char, meat is usually seared after the Sous Vide process, either in cast iron pan, or on grill.
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Old 05-28-2015, 10:02 AM   #13
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Here is a filet that was sous vide and then seared on the grill. Would you eat this, Kempis?

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Old 05-28-2015, 11:24 AM   #14
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Sure I would.
It looks great! I've seen that photo before and it look as good now as it did then.

But looks don't account for taste.
I just love a charcoal cooked steak. How does the taste of that compare to one cooked entirely over charcoal?


Not trying to dog sous vide cooking at all.
I know all about restaurants using it to hold steaks at various "doneness" and then grilling them off for color.


.....then again, there aren't many restaurant steaks I care for anymore.
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Old 05-28-2015, 11:24 AM   #15
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Although I bought a PolyScience one for 69$ several days ago, I just bought this one today. I'll be doing side by sides when both of them come in.
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