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Is sous vide cooking credited or flame? Thinking about getting one today
Poast new message in this thread
Date: November 20th, 2017 3:09 PM Author: Concupiscible Death Wish Therapy There's some one day deal on amazon for one for about $100.
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Date: November 20th, 2017 3:10 PM Author: bearded orchestra pit They are very CR (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34732918) |
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Date: November 20th, 2017 3:13 PM Author: Concupiscible Death Wish Therapy What do you make with it, brother? (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34732949) |
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Date: November 20th, 2017 3:14 PM Author: bearded orchestra pit Cooked some fish with mine yesterday.
All the online talk seems to revolve around steak... it is pretty credited for that, but IMO some of the most profound results are on stuff like chicken and pork
72 hour short ribs are amazing. You should probably use a vacuum sealer for a longer cook like that though. I just use ziploc bags for short cooks |
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Date: November 20th, 2017 3:15 PM Author: Thriller slate legend Have a dinner party in a few weeks. What should I make?? (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34732964) |
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Date: November 20th, 2017 5:04 PM Author: french buff round eye (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733925) |
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Date: November 20th, 2017 3:21 PM Author: Concupiscible Death Wish Therapy Informative, ty. I think I'm going to pull the trigger and get one. (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733024) |
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Date: November 20th, 2017 3:14 PM Author: very tactful crotch flame (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34732953) |
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Date: November 21st, 2017 8:39 AM Author: henna irate hominid old irish cottage Literally not flame (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34738074) |
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Date: November 20th, 2017 3:14 PM Author: charismatic chartreuse quadroon school They are great (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34732958) |
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Date: November 20th, 2017 3:14 PM Author: flatulent chapel its legit but really not necessary (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34732960) |
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Date: November 20th, 2017 3:18 PM Author: Blue idiot famous landscape painting (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34732990) |
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Date: November 20th, 2017 3:29 PM Author: bearded orchestra pit I sort of agree... but for me, my sous vide rig was a really helpful tool in becoming a better cook.
I never used to really give a shit about cooking at all. But now that I have a SV rig, I have the security of knowing that I can cook damn near any protein to perfection. |
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Date: November 20th, 2017 3:16 PM Author: Curious location I sous vided a pork shoulder overnight and then threw it in the smoker for like three hours instead of the ~16 it would have taken conventionally. It was great.
If you get the sous vide know that you also have to get that food sealer thing too. |
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Date: November 20th, 2017 3:19 PM Author: Blue idiot famous landscape painting Wrong on thr food sealer. For like 99% of stuff ziplock bags work fine. (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34732999) |
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Date: November 20th, 2017 5:01 PM Author: french buff round eye (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733903) |
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Date: November 20th, 2017 3:19 PM Author: french buff round eye (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733005) |
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Date: November 20th, 2017 3:19 PM Author: Blue idiot famous landscape painting Yeah, it works great. But its total hipster bullshit and not necessary. (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34732995) |
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Date: November 20th, 2017 3:20 PM Author: mint arousing skinny woman theatre I don't understand. Does it work great enough to be worth $100 bucks or not? (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733015) |
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Date: November 20th, 2017 3:21 PM Author: Blue idiot famous landscape painting Eh, probably not worth the money imo. But it does work. (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733023) |
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Date: November 20th, 2017 4:03 PM Author: Irradiated boiling water cuckoldry not something that you can necessarily use every day, but worth a $100 if you're not a poor (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733393) |
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Date: November 20th, 2017 3:22 PM Author: Concupiscible Death Wish Therapy What if pretty much all I eat is chicken breasts--would it be good for that? (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733038) |
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Date: November 20th, 2017 3:25 PM Author: Gay provocative toaster mexican If all you eat are chicken breasts then you hate food so why bother? (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733057) |
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Date: November 20th, 2017 3:33 PM Author: Concupiscible Death Wish Therapy Maybe it's not *all* I eat, but I eat it like 3x a week, at least. I'd be a fat fuck if I actually ate what I'd like. More importantly, I've got to keep my wife from plumping up.
So if it can make chicken breasts taste better I'm in. |
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Date: November 20th, 2017 4:38 PM Author: Citrine Really Tough Guy Tattoo YES. chicken breasts cooked normally taste like sawdust. chicken breasts cooked SV are juicy and delicious. 140F for 1-1.5 hours on the bone. (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733668) |
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Date: November 20th, 2017 4:39 PM Author: Concupiscible Death Wish Therapy sounds good man. ty (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733684) |
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Date: November 20th, 2017 3:23 PM Author: french buff round eye (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733046) |
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Date: November 20th, 2017 3:31 PM Author: bearded orchestra pit The $100 Anova ones work fine & a vac sealer is only really necessary on longer cooks (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733125) |
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Date: November 20th, 2017 3:31 PM Author: Blue idiot famous landscape painting (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733126) |
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Date: November 20th, 2017 3:33 PM Author: Concupiscible Death Wish Therapy That's the kind I'm thinking about buying. Are they good? (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733148) |
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Date: November 20th, 2017 3:40 PM Author: bearded orchestra pit Yea, the Anova bluetooth is what I have. I don't really think the wifi is worth the extra money. I think about the only real advantage to the wifi models is that you can remotely turn them on... there are some people that will do things like leave their food in an ice bath all day, then remotely trigger their SV rig. I personally don't really see the appeal in doing that (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733199) |
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Date: November 20th, 2017 4:38 PM Author: Citrine Really Tough Guy Tattoo the second gen anova wifi has a stronger heating element, 900W instead of 800. helps it hit temp faster. (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733676) |
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Date: November 20th, 2017 4:55 PM Author: french buff round eye (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733865) |
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Date: November 20th, 2017 5:15 PM Author: bearded orchestra pit I don't think the extra wattage really makes that much of a difference for most SV cooks. The hot water coming out of my tap is already like 120. It takes very little time to get up to temp for proteins
Now if you do veggies with it (which require a much higher temp), one trick is to just add some hot water from a stovetop. Gets up to like 180 or whatever a lot faster than waiting for the unit to heat it. |
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Date: November 20th, 2017 5:18 PM Author: french buff round eye (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34734031) |
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Date: November 20th, 2017 5:18 PM Author: Citrine Really Tough Guy Tattoo if you're lazy like me and keep a standing container full of water that you reuse for successive SV cooks, the extra wattage helps (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34734037) |
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Date: November 20th, 2017 5:20 PM Author: french buff round eye (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34734048) |
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Date: November 20th, 2017 5:26 PM Author: bearded orchestra pit I live in an apartment and the building provides the hot water. I'd be throwing money away if i used my own electricity to do that (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34734101) |
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Date: November 20th, 2017 6:11 PM Author: french buff round eye (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34734432) |
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Date: November 20th, 2017 3:43 PM Author: Grizzly bawdyhouse striped hyena It's legit, but make sure you have a decent ice maker in your fridge because you'll need it if you plan on setting up the sous vide to have cooked by the time you come home from work. I used to work close to my house so I'd be able to go home for lunch. I'd throw a bag of meat in the sous vide bath and it'd be ready 3-4 hrs later when my GF would come home. You can't leave meat soaking in the tepid water for hours. (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733232) |
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Date: November 20th, 2017 3:47 PM Author: magical station love of her life Its dumb shit for ppl who can't cook. Get better results using stock, wine etc (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733259) |
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Date: November 20th, 2017 3:48 PM Author: Grizzly bawdyhouse striped hyena Is that why most Michelin star restaurants use them? LJL. (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733263) |
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Date: November 20th, 2017 3:51 PM Author: magical station love of her life ? (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733289) |
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Date: November 20th, 2017 4:56 PM Author: french buff round eye (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733870) |
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Date: November 20th, 2017 5:04 PM Author: magical station love of her life Ljl enjoy your bland boiled meat as i make a nice glaze out of the pan juices sous videfags done here (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733917) |
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Date: November 20th, 2017 5:06 PM Author: french buff round eye (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733939) |
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Date: November 20th, 2017 5:12 PM Author: Citrine Really Tough Guy Tattoo CR. FLW has no idea what he's talking about. (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733983) |
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Date: November 20th, 2017 5:30 PM Author: magical station love of her life Not a patch on an actual glaze though (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34734121) |
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Date: November 20th, 2017 5:32 PM Author: Citrine Really Tough Guy Tattoo you sear meat after SV cooking. you can make the exact same glaze, except you can also use the meat juices from the SV cook to deglaze the pan and make it more flavorful. (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34734134) |
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Date: November 20th, 2017 3:48 PM Author: Glassy Supple Locale Cumskin I think it's flame. I mean, I don't doubt it's a fool proof way to cook meat, but if you know the basics you can cook it great anyway and don't have to hassle with it. In that way it just seems more like a novelty item that I'd end up using a handful of times. (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733268) |
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Date: November 20th, 2017 3:56 PM Author: Grizzly bawdyhouse striped hyena It's not flame. You can't cook meat at the perfect temperature for 12, 24, or 48 hrs. Sous vide cooking allows you to do that in an effortless way. You're right that it's silly to cook fish or steak sous vide all of the time since throwing the meat in a cast iron pan is way easier, but it's a credited kitchen appliance nonetheless. (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733323) |
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Date: November 20th, 2017 3:56 PM Author: Glassy Supple Locale Cumskin Are good steakhouses all using sous vide? Didn't think so. (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733332) |
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Date: November 20th, 2017 4:59 PM Author: french buff round eye (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733889) |
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Date: November 20th, 2017 4:11 PM Author: Floppy poppy set headpube this is retarded and you're a culinary n00b. there are many recipes you can only prepare with a SV. LMFAO at "hey I can already cook steaks and chicken breasts pretty good on my weber grill!" (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733455) |
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Date: November 20th, 2017 4:35 PM Author: flatulent chapel ur embarsing urself itt (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733642) |
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Date: November 20th, 2017 4:57 PM Author: magical station love of her life (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733874) |
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Date: November 20th, 2017 3:49 PM Author: 180 Stead Super CR (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733275) |
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Date: November 20th, 2017 3:50 PM Author: Concupiscible Death Wish Therapy Do I need to get a special container or will just anything that holds water work? could i use an old cooler for example? (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733279) |
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Date: November 20th, 2017 3:58 PM Author: Grizzly bawdyhouse striped hyena Yes. A old cooler will work since it'll retain the heat. You might have to cut out a hole in the top for the cable/top of the sous vide.
https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwiO_Pa8hc7XAhWTwYMKHXY7BzsQjRwIBw&url=https%3A%2F%2Fanovaculinary.com%2Fsous-vide-cooler-guide%2F&psig=AOvVaw02S7I7MFYZWSvwmezxT2-i&ust=1511297881995430 |
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Date: November 20th, 2017 4:09 PM Author: Concupiscible Death Wish Therapy ty (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733433) |
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Date: November 20th, 2017 4:39 PM Author: Citrine Really Tough Guy Tattoo best thing is to get the rubbermaid containers from amazon for ~$20 (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733687) |
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Date: November 20th, 2017 4:36 PM Author: Citrine Really Tough Guy Tattoo credited as fuck. i do about 90% of my cooking with a sous vide.
once you learn how to SV stuff correctly it turns out better than other cooking methods and 100% perfect every time with minimal kitchen work. put the food in and ignore it for a while. no need to monitor, stir, flip, whatever. |
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Date: November 20th, 2017 4:40 PM Author: Concupiscible Death Wish Therapy that's ideal. we've got a distracting 3 y/o running around so it's difficult to do anything too complicated in the kitchen. (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733699) |
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Date: November 20th, 2017 5:09 PM Author: french buff round eye (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733959) |
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Date: November 20th, 2017 5:11 PM Author: Citrine Really Tough Guy Tattoo me too.
which vac sealer do you have? i have a vacmaster vp210 or 215 - the no-oil, no-maintenance one. i forget which is which. |
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Date: November 20th, 2017 5:13 PM Author: french buff round eye (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34734000) |
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Date: November 20th, 2017 5:16 PM Author: Citrine Really Tough Guy Tattoo john ruskin: you want to cop the anova 2d gen or nomiku (i think anova works slightly better for most cases) on friday when it's on sale and a rubbermaid 12 qt commercial food container with lid from amazon.
then buy bone in, skin on chicken breasts. cook for 1-1.5 hrs at 140F with a little olive oil in the bag. take out, salt, sear in hot pan to crisp skin. |
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Date: November 20th, 2017 5:19 PM Author: french buff round eye (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34734042) |
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Date: November 20th, 2017 5:22 PM Author: Citrine Really Tough Guy Tattoo i usually cop the 2 pack of organic whole chickens from costco
steam bake the leg quarters in my cuisinart c300 steam oven, which is also 180
cut the breast from the back and wings, SV the whole breast before slicing off each breast half
then make soup/stock from the wings and back |
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Date: November 20th, 2017 9:55 PM Author: histrionic orange parlour half-breed Where my Sansaire bros at? (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34735944) |
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Date: November 21st, 2017 8:48 AM Author: Concupiscible Death Wish Therapy thank you for the tips, brother. i wound up buying it before i saw your post about black friday, (paid $95) but if it turn out to be substantially cheaper i think i can cancel the existing order and get the better price.
can't wait to try your chicken breast recipe. i'll report back when i've had a chance to break it in.
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Date: November 20th, 2017 5:27 PM Author: Ultramarine coffee pot shrine Can i cook entire meals? Like if I put chicken, potatoes, some green beans in a vacuum sealed pouch, froze it, threw it in a sous vide bath, will I get good outcome? (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34734105) |
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Date: November 20th, 2017 5:29 PM Author: Citrine Really Tough Guy Tattoo no. they cook at different temperatures. vegetables need 185F. (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34734114) |
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Date: November 20th, 2017 6:10 PM Author: french buff round eye (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34734417) |
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Date: November 20th, 2017 8:42 PM Author: rambunctious whorehouse jew It’s very TCR if you enjoy cooking.
Short ribs are 180.
Two of the more unexpected sous vide delights for me personally are eggs and “garlic confit” |
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Date: November 21st, 2017 8:48 AM Author: Concupiscible Death Wish Therapy stupid question, but how do you cook eggs? scrambled? (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34738109) |
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Date: November 23rd, 2017 8:47 PM Author: rambunctious whorehouse jew http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34758696) |
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Date: November 27th, 2017 12:20 PM Author: Concupiscible Death Wish Therapy ty, brother. (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34781274) |
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Date: November 20th, 2017 8:53 PM Author: vigorous rebellious meetinghouse :_(
I cook a lot, and this all seems like bullshit to me
All you really need to cook is an oven, cast iron skillet, a sauté pan, a pot of some kind and a few baking sheets. I’m sure sous vis work well but I don’t see it replacing any of my far more versatile tools |
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Date: November 20th, 2017 10:06 PM Author: black appetizing senate pozpig this (http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34736041) |
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Date: November 27th, 2017 12:22 PM Author: Concupiscible Death Wish Therapy Update:
Got it in the mail on Wednesday. After entertaining thoughts of cooking a turkey breast in it for Thanksgiving, we wound up breaking it in by cooking salmon with it on Sunday.
Everything turned out really well and I'm excited to try out Chicken breasts this week. |