This sounds fascinating. I'm gonna have to run this by my resident coffee expert for an opinion
Might have to try it!
Sous Vide Folks
- Thread starter Dmakkk
- Start date
This sounds fascinating. I'm gonna have to run this by my resident coffee expert for an opinion
Might have to try it!GiantGrilla
Found some matches.
I have 2 Anovas: the Anova One (1st gen) and the Precision w/ Bluetooth (2nd gen). I like them both and would recommend them. The Sansaire also looks promising although I've never used it before. Personally I don't use any of the "smart" BT or wi-fi features or the app. I just set it and forget it.
Here are some sous vide tips for the novice:
- Douglas Baldwin has done all the hard work as far as the science and cook times and temperature. The presentation is a bit dry and technical, but it's a great resource. There is also a ton of other tips and recipes online.
http://www.douglasbaldwin.com/sous-vide.html
http://www.seriouseats.com/sous_vide_101
- A great beginner sous vide cookbook is the Codlo Sous Vide Guide. It's got photos and a small number of recipes and makes a great gift.
https://www.amazon.com/Codlo-Sous-V...id=1480945054&sr=8-2&keywords=codlo+sous+vide
- In the beginning use 1 gallon and 2 gallon Ziplock freezer bags. Get the ones with very secure locking. A leak can ruin the meal. Don't bother with vacuum bags or sealers in the beginning. Water displacement works fine.
- Use a clear plastic food storage tub; 2 gallons or 3 gallons. For cooks over 24 hours or larger amounts of meat I use a 18qt and 33 qt Coleman insulated cooler.
- For searing meat get an Iwatani butane blowtorch. Wear safety goggles.
https://www.amazon.com/Iwatani-Cook...ns&keywords=iwatani&psc=1&smid=A1B7M9EQGNCLQA
Here are some sous vide tips for the novice:
- Douglas Baldwin has done all the hard work as far as the science and cook times and temperature. The presentation is a bit dry and technical, but it's a great resource. There is also a ton of other tips and recipes online.
http://www.douglasbaldwin.com/sous-vide.html
http://www.seriouseats.com/sous_vide_101
- A great beginner sous vide cookbook is the Codlo Sous Vide Guide. It's got photos and a small number of recipes and makes a great gift.
https://www.amazon.com/Codlo-Sous-V...id=1480945054&sr=8-2&keywords=codlo+sous+vide
- In the beginning use 1 gallon and 2 gallon Ziplock freezer bags. Get the ones with very secure locking. A leak can ruin the meal. Don't bother with vacuum bags or sealers in the beginning. Water displacement works fine.
- Use a clear plastic food storage tub; 2 gallons or 3 gallons. For cooks over 24 hours or larger amounts of meat I use a 18qt and 33 qt Coleman insulated cooler.
- For searing meat get an Iwatani butane blowtorch. Wear safety goggles.
https://www.amazon.com/Iwatani-Cook...ns&keywords=iwatani&psc=1&smid=A1B7M9EQGNCLQA
Dr. Trout Bum
is one Smokin' Farker
I use it quite a bit. I cook a high percentage of my steaks this way. In my opinion, it is the way to make the best corn on the cob you will ever have. It will also turn out perfect asparagus.
It is a great way to reheat BBQ, as has been mentioned.
More recently, it is very useful for making homemade ice cream. I have a batch of Chocolate Raspberry Truffle ice cream going for a swim tonight.
It is a great way to reheat BBQ, as has been mentioned.
More recently, it is very useful for making homemade ice cream. I have a batch of Chocolate Raspberry Truffle ice cream going for a swim tonight.
EricD
is Blowin Smoke!
- Joined
- Aug 8, 2014
- Location
- Framingh...
Please explain ice cream SV????
