Posting same message in multiple threads (spamming).

Reported.

Not the same post. Check yourself. I added a comment about sauce in the other one. :D

I often post in both because of separate audiences.

Dude, he confused the **** out of me. I was like, "did I quote the wrong message"?

Sous vide 3-inch thick KC strips. Cooked to 128, then grilled. Served with green beans and toasted pecans, and a homemade steak sauce.

http://uploads.tapatalk-cdn.com/2016...0f50024b03.jpg

So what's the most efficient but cheap way for someone to get started in this (I'm part Jewish)? What would it realistically cost? Does something like this work well enough (in link)? What else would I need?


https://www.amazon.com/dp/B00UKPBXM4...77402741770316

Anova is the one I used today, yes it's good. Do you have a large stockpot?

Otherwise, it's best if you have a vacuum sealer, but you can get by with just ziplocks using the submersion method.

Pretty sure we have a large stock pot that my wife makes her spaghetti sauce in. Not sure how big it is but it's pretty deep. Why would I need a vacuum sealer if I don't have a large stockpot? Unless you were meaning something else.

New cooking methods ... sous vide
 

The sous vide machine is a precise temperature control for a water bath. So food goes in the bags and vacuumed (or just in a ziplock and all the air pushed out by slowly submerging the food in water, then sealing). Bagged food goes in the stockpot full of water, where it cooks. You only want plastic bag between the water and the food, which is why a vacuum is better, it not necessary.

You're not cooking the food directly in the water, not poaching.

As for the stock pot, anything that holds water and will accommodate the food and the sous vide is fine.

If I get the jest of this, it's for meat, put it in warm water until rare and warm, then cook it off anyway you want? It's a no fail when you season in the bag?

Basically. But you can do a lot more than steak.

Best creme brûlée I've made is sous vide, it makes amazing dulce de leche, and veggies and eggs are super good.

It is pretty fool proof since you set the final temp.

Is there a list of food that works well this way? What makes meat standout cooking this way?

Not that I'm aware of. For me, part of the fun has been playing and finding out what I like to use it for. Not everything is a winner.

I think it really shines on chicken, pork, and fish. One of the things you need to understand is that FDA safe temps are for pasteurizing in 1 second. So chicken is safe the second it hits 165. But any food can be pasteurized at 130 degrees given enough time. Which means you could eat medium rare chicken (I don't recommend it) or pork. Chicken at 145 is sublime, and pork at 140 is perfect. Best fish I ever made was some salmon at 125 in the sous vide.

It's also really good on long cooks like roast, pork belly, and short ribs.

One of its best features is that you can perfectly cook whatever it is you're making. Since you're dialing in the exact temperature you want to serve it, it will never overcook.

For a cheaper option you could look at something like this with a crockpot.

https://www.amazon.com/Inkbird-Pre-W...711771&sr=8-17

This is similar to what I have, the downside to this is that it doesn't circulate the water so the temp isn't as even. It works but I want to upgrade to an anova. To check if this will work with your crockpot, plug the crockpot in, set to high, then unplug it and plug it back in. If it starts heating on high again then this will work.

Tuna steaks are also amazing at 120.

I can't get into tuna. Just not for me, I guess. I like almost all others.