Chicken, salmon and pork are all great. I made a corned beef that was awesome, it takes a little while though. Look at the Serious Eats website, they have a ton of great recipes with good pics that help you decide what time and temp works for you.

https://www.seriouseats.com/recipes/...in-recipe.html

You can try veggies as well. Throw in some baby carrots with honey, ginger and butter. cook at 183 for 45 minutes and they're really good.

Pork chops or ribs can be great. I will add a little butter or fat with pork chops because those cuts are frequently really lean. Cook at 140 for about an hour or so.

Chicken can be really tender, which is nice for white meat, but it can be hard to get the skin crispy. If I want really crispy skin, I use the techniques found here:

https://www.seriouseats.com/2015/07/...ken-thigh.html

One thing that works really well is to sous vide fried chicken. season your fried chicken, seal and sous vide. I like 150 for 1-1.5 hours. Save the juices. Use a standard 3 place breading: seasoned flour, buttermilk and then panko or other crumbs. Put on a rack to dry for a few minutes while the oil heats up. You can pan fry easily, which doesn't require as much oil. Once oil has reached temperature, put in 3-4 thighs and fry for about 1.5-2 minutes and then flip. Fry for another minute or so. Drain on a rack while you fry any remaining thighs. The outside is really crispy and warm while the inside is cooked perfectly. No more raw inside/brown outside or black outside/done inside.

I tried this a week ago w thighs. I used flour > buttermilk > Panko for half and just double flour w buttermilk in between for the other half. It was so damn good. Panko was better (Crispier). Definitely use the methods to dry out the skin or it’s a weird texture and ruins the batch.

I also cooked chicken thighs sous vide the same method as for frying then grilled for 2-3 mins w bbq sauce brushed on. Came out really good.


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Serious eats is a great site. I like my meat on the reddish pink side. Making sure pork is perfectly cooked on the inside so you can finish it on the grill while leaving it pink but knowing it is safe to eat is a added bonus.

36hr chuck roast is great. SV bacon is really good too you still crisp it but the rest just melts in your mouth. .

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So tried something new, not by choice. Was smoking ribs and not able to finish them. They were 3 hours in, at this point I would wrap them for 2 more hours. I pulled them and vacuum sealed them. Last night I was thinking about the best way to finish them. I decided 2 hrs in the water at 195 then 10 mins under the broiler should do it. They came out really good. Not sure I'd repeat that as it seems like a hassle but it worked for what I needed.

So I’m ready to jump in I think.

What’s the consensus on the equipment? Annie’s is running a sale at the moment but I’m just after the best unit. I don’t necessarily need the cheapest available option. A few bucks over the life the machine won’t buy much inconvenience.

What kind of container do I need to procure?

The reason I’m ready to jump in is over Christmas mom bought and I cooked a prime rib that I knocked out of the park. Legitimately the best food I’ve ever produced. Mom, bless her soul gave me the leftovers so I vacuum sealed them with the intention of Sous vide-ing they back to life and onto my plate.

Has anyone ever done this? Any tips?

Present

I believe Anova is the go to sous vide brand.

https://www.amazon.com/EVERIE-Collap...xpY2s9dHJ1ZQ==

https://www.amazon.com/Anova-Culinar...s%2C244&sr=8-3

The container I use has the folding hinge lid. I have a vacuum seal, but use gallon ziplock bags most of the time.

I ****ing love Sous Vide. My instant pot does it and just had awesome tri tip steaks cooked last night in it.

Expound.

How does the instant pot circulate the water to ensure uniform temp?

I don't use mine nearly as much as I used to. I've just found enough other uses for meats I would otherwise sous vide. Roasts and such I just boil, shred and fry for thinks like Vaca Frita or Carnitas. Pork chops and good steaks just don't need it and the texture isn't quite perfect. Anything I might braise like short ribs can just be done on the induction top and/or oven in a good dutch oven.

I still use it for fish and occasionally for large batches of stuff like Chicken wings that I want to finish at a tailgate when I have like 10 lbs of them and don't have the space to cook them indirect for as long as it would take.

But I've gotten away from using my Joule as much as I used to.

I went with the Joule over the Anova because it just takes up less space.

Nothing keeps a kitchen gadget from being used like being out of sight, out of mind. Whereas my Joule just sits next to my silverware because it's about the size of a large flashlight.

The Anova's have actual manual controls instead of being controlled exclusively by an app, so that's what I got my dad. He'd never figure out how the app works. If not wanting to use your phone is a key consideration, go with the Anova. But if you've used any sort of basic aps on a smartphone, the Joule app is really simple and the streamline shape/size of the Joule just works better for my purposes.

Right on.

Is this the one you have?
https://www.amazon.com/dp/B0727R431B...kequipchart-20

https://m.media-amazon.com/images/I/...AC_SL1500_.jpg

I looked on America's Test Kitchen and that was the "winner", but it's pretty expensive, comparatively. The ATK article was fussy about the Anova one because it was a degree off and you can't set anything finer than 5 minutes, so they had a hard time cooking eggs (which I will not do), and they said the app was wonky.

Ultimately, I'd like to prepare protein (maybe veg too) and then start it at a specified time and sear it when I get home.

I'm guessing this is the one Lewdog was using?

https://www.amazon.com/dp/B07898VZN9...kequipchart-20

Yeah, that’s the one I have.