sarth67
Full Fledged Farker
Thank you Order placed. Code applied. Excited to make some egg bites 
Sous Vide Explained for the Masses Thanks to KenInk and Ink Bird. A review...
- Thread starter Happy Hapgood
- Start date
Thank you Order placed. Code applied. Excited to make some egg bites
That's Great! Discount code 50% off. Instructions in post #26 for anyone else interested. :thumb:
Real interested in sous vide bacon, never thought of that
Ninja, I did not do very well with the bacon. The recipe called for pan sear to finish. Well I had gone out and bought a 500,000 BTU weed burner from Harbor Freight. That rig can burn @ 3000*F. It was right out of the box and I did not do a proper burn off before putting it to food. Could have been machining residue mass manufacture.
The Wife was supposed to take pictures but she freaked out and left when I kicked in the afterburnner on this rig so not many pic's. It does sound like an F-16 leaving hot on takeoff.
The bacon looked really pale coming out. We used cheap bacon.
Might have been overkill for thin bacon. Still want to try it on steak next week.
Finished product not my best but only my 2nd Sous Vide attempt. The actual unit performed flawlessly. Held 147* perfectly for 24 hours.
It seems that there is more to a proper sear than meets the eye. Depending on the meat. Reminds me of when I learned that there is more to good smoked BBQ than meets the eye from this forum.
Taste? Passable but when your raised on pan fried it was not close.
If you do it Ninja, Please post some pics and let me know.
Ag76
is Blowin Smoke!
Mine is on the way.
LloydQ
is One Chatty Farker
Looks like an awful lot of trouble for a pound of bacon.
Whisky
is one Smokin' Farker
Yup!
I am not sold on this SV thing yet. I have only done a handful of cooks, but in my limited experience, in the end, it has required more work then cooking in a more traditional way, with about equal results. So far for me, not worth it.
SmokerKing
is One Chatty Farker
if you're hungry and short on time, SV is not your answer
ulc
is one Smokin' Farker
Try sous vide chicken breast. You can cook it something like 144 F for an hour and still be safe with sous vide. The texture is slightly different at that low temperature and the breast will be really juicy.
And poached eggs are really popular sous vide item. Since you can control the temp so well with sous vide, you can get perfect poached eggs every time.
And poached eggs are really popular sous vide item. Since you can control the temp so well with sous vide, you can get perfect poached eggs every time.
It really shines on steaks. Cant wait to try some other items.
Ordered mine last night.
Found this on youtube. This guy has many great videos. Can take you from slow to Pro in no time on Sous Vide!
13 searing methods tested head to head. 10 videos in the series.
https://www.youtube.com/watch?v=Sfx10M0aQkw&list=PLZZVz8U81OzY3jBfti4ajXr8f0hL_7YJi&index=1
Be sure and check out post # 26 for 50% off a Ink Bird Sous Vide unit.
13 searing methods tested head to head. 10 videos in the series.
https://www.youtube.com/watch?v=Sfx10M0aQkw&list=PLZZVz8U81OzY3jBfti4ajXr8f0hL_7YJi&index=1
Be sure and check out post # 26 for 50% off a Ink Bird Sous Vide unit.
My new preferred searing method.
