http://deals.kinja.com/this-100-sous...the-1788326872

apologize in advance if post is too dramatic for some

Bought the Anova BT version early this week on a decent deal online from Target. Picked it up and went to try it last night and the damn thing wouldn't work. Took it back and got an exchange. Now cooking up some chicken breasts and plan on a steak this weekend.

What temp on the chicken?

140 for 1.5 hours. Following recipe from Serious Eats. It's almost ready.

Please report back.


xoxo
lewdog

Well, I made boneless chicken breasts. Nothing elaborate but seasoned with a simple roasted garlic seasoning. After it finished I seared it in a cast iron skillet.

I have to say I am amazed at how it turned out. Breast came out tender, not at all mushy or anything. Probably the juiciest chicken breast i've had.

Overall verdict: Excellent. Tomorrow I am heading to the butcher to get me an inch thick KC Strip. Can't wait!

Chicken and pork are my favorite things to do sous vide. God you enjoyed it!

It won't shine as much on a good steak as it will a cheap steak. Just FYI. Sirloin works really well sous vide.

A nice center cut sirloin sounds good too. :D

I like this as I don't cook as much as I'd like. It's just me and I don't want to cook a huge amount of anything and see it go to waste. So this can be the perfect kitchen appliance for me.

The lean cuts of steak really shine. A nice 2 1/2" tenderloin is also amazing. The whole thing is perfectly cooked, not just the middle.

Gonna have to try sous vide bacon...

http://www.seriouseats.com/2016/11/h...ide-bacon.html

I've wondered about cooking some of the things i buy in the store directly in the bag I purchase it in. There is a local/country meat market that seals up some items that I've tried (to no avail) figure out if I can cook it directly in its packaging. It is a market that specializes in pork products.

I've also thought about taking a store packaged corned beef and cooking it in the bag it comes in, then season when I sear it in the cast iron skillet.

I'd worry a little about BPAs and shit.

I know vacuum seal bags are designed to be able to do sous vide without any kind of leeching and I'm just not sure I'd trust whatever my food came cryo-vac'd in to stand up to the heat the same way.

48-hour sous vide bacon. Was very good! The bacon fat is sublime, just totally melts in your mouth.

http://uploads.tapatalk-cdn.com/2016...b9a5598155.jpg

I want to buy a sous vide and then again I don't. I just can't see myself getting sold on one.

Worth every penny.