Food and Drink New cooking methods ... sous vide - Page 47

**Fire Me Boy!** · 03-26-2011, 05:28 PM

So I took the plunge (pun not intended) and purchased a personal sous vide machine.

I've made a wonderful roasted garlic and herb compound butter and I'm about to put a couple of thick cut KC strips in the bath, set it for 134 degrees and in a couple hours I should have perfectly medium rare steak to throw in a screaming hot skillet to sear. Then it's eatin' time.

Will post pics.

Anyone worked with sous vide before? Any tips, tasty things to try?

**mikeyis4dcats.** · 11-07-2016, 01:52 PM

Quote:

Originally Posted by Fire Me Boy!

The issue is the lid. I did 48-hour bacon the other day and it was pretty remarkable how quickly my water was evaporating.

I have a lid, it was like $2. Just cut a hole for the Anova. I avoid using it as much as possible due to the reported concerns over steam concentration and the Anova flaking out.

**Fire Me Boy!** · 11-07-2016, 01:53 PM

Quote:

Originally Posted by mikeyis4dcats.

I have a lid, it was like $2. Just cut a hole for the Anova. I avoid using it as much as possible due to the reported concerns over steam concentration and the Anova flaking out.

Link?

**mikeyis4dcats.** · 11-07-2016, 01:54 PM

also on the vacuum sealer, keep an eye on meh.com, they run the Foodsaver V2222 often for $35.

**mikeyis4dcats.** · 11-07-2016, 01:55 PM

Quote:

Originally Posted by Fire Me Boy!

Link?

https://www.reddit.com/r/sousvide/se...restrict_sr=on

**Fire Me Boy!** · 11-07-2016, 01:56 PM

Quote:

Originally Posted by mikeyis4dcats.

also on the vacuum sealer, keep an eye on meh.com, they run the Foodsaver V2222 often for $35.

The sealer I linked in the other thread is by far the best sealer I've used. It pulls a tighter vacuum and since the sealer bar is slightly larger, it provides a better seal. Also, it has a pulse, which I really, really like - means you don't have to push it to full vacuum, which can sometimes squish food too much.

**Fire Me Boy!** · 11-07-2016, 01:59 PM

Quote:

Originally Posted by mikeyis4dcats.

https://www.reddit.com/r/sousvide/se...restrict_sr=on

Interesting. Thanks.

I may wrap a tea towel around the lid hole.

**mikeyis4dcats.** · 11-07-2016, 02:10 PM

Quote:

Originally Posted by Fire Me Boy!

The sealer I linked in the other thread is by far the best sealer I've used. It pulls a tighter vacuum and since the sealer bar is slightly larger, it provides a better seal. Also, it has a pulse, which I really, really like - means you don't have to push it to full vacuum, which can sometimes squish food too much.

I've never had a issue with a tight vaccum on the V222, it pulls hard enough it deforms things. And if I want to be gentle I just hit the seal button before it's finished. Saves me $115

**Fire Me Boy!** · 11-07-2016, 02:12 PM

Quote:

Originally Posted by mikeyis4dcats.

I've never had a issue with a tight vaccum on the V222, it pulls hard enough it deforms things. And if I want to be gentle I just hit the seal button before it's finished. Saves me $115

One of the issues I've had with all three of the FSes I've had (including the most recent FS that was one of the top end models) is the seal holding. A lot (maybe 1/4?) lose the seal in the freezer after a couple months. Hasn't been a problem with the new one. I attribute that at least partly to a wider seal.

DJ's left nut · 11-07-2016, 02:22 PM

Quote:

Originally Posted by Fire Me Boy!

The issue is the lid. I did 48-hour bacon the other day and it was pretty remarkable how quickly my water was evaporating.

Fishtank, large grate, saran wrap and a towel.

I just put that grate on top, throw saran wrap over it for moisture and a towel for heat retention. Works great and I'm inclined to believe the thick glass sides do a better job retaining heat than the lexan does, though I could be way off there.

DJ's left nut · 11-07-2016, 02:25 PM

Quote:

Originally Posted by Fire Me Boy!

One of the issues I've had with all three of the FSes I've had (including the most recent FS that was one of the top end models) is the seal holding. A lot (maybe 1/4?) lose the seal in the freezer after a couple months. Hasn't been a problem with the new one. I attribute that at least partly to a wider seal.

My sealer is okay; nothing amazing. It is the model from about 4 years ago; the tall one with the small footprint and the extendable cord that you use for the marinade jar and stuff.

The biggest problem I've had with it was when I was trying to get lobster tails ready for a tailgate the next morning and the 'drip tray full' light wouldn't shut off so the thing wouldn't run. I took it apart, found the relay for the drip tray sensor and just bypassed it. Now it doesn't have a drip tray sensor but I don't suppose I really care that much. I just check it every now and then.

I'm pretty positive that the 'moist' setting for wet foods doesn't actually do anything and I don't think it pulls quite as hard as my last one did, but it does the job.

**Fire Me Boy!** · 11-07-2016, 02:26 PM

Quote:

Originally Posted by DJ's left nut

Fishtank, large grate, saran wrap and a towel.

I just put that grate on top, throw saran wrap over it for moisture and a towel for heat retention. Works great and I'm inclined to believe the thick glass sides do a better job retaining heat than the lexan does, though I could be way off there.

I hope you take the fish out.

Unless you're planning poached guppy.

**mikeyis4dcats.** · 11-07-2016, 02:28 PM

Quote:

Originally Posted by Fire Me Boy!

One of the issues I've had with all three of the FSes I've had (including the most recent FS that was one of the top end models) is the seal holding. A lot (maybe 1/4?) lose the seal in the freezer after a couple months. Hasn't been a problem with the new one. I attribute that at least partly to a wider seal.

you use generic bags? I've had issues with them, but not to speak of with FS bags. I do often double seal bags I know will be very long term storage.

**Fire Me Boy!** · 11-07-2016, 02:30 PM

Quote:

Originally Posted by mikeyis4dcats.

you use generic bags? I've had issues with them, but not to speak of with FS bags. I do often double seal bags I know will be very long term storage.

Used to, but it happened even with the brand bags. I resorted to double sealing, which pisses me off on principle, but even that didn't always work.

DJ's left nut · 11-07-2016, 02:31 PM

Quote:

Originally Posted by Fire Me Boy!

I hope you take the fish out.

Unless you're planning poached guppy.

So that's why they keep dying?

The guy told me they were tropical fish, dammit. Surely a little heat shouldn't kill them...

In58men · 11-08-2016, 08:21 PM

Should I get this too?

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03-26-2011, 05:28 PM
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	New cooking methods ... sous vide So I took the plunge (pun not intended) and purchased a personal sous vide machine. I've made a wonderful roasted garlic and herb compound butter and I'm about to put a couple of thick cut KC strips in the bath, set it for 134 degrees and in a couple hours I should have perfectly medium rare steak to throw in a screaming hot skillet to sear. Then it's eatin' time. Will post pics. Anyone worked with sous vide before? Any tips, tasty things to try?
Posts: 35,253

11-07-2016, 01:54 PM	#693
mikeyis4dcats. Scarlett Johansson's boytoy Join Date: Nov 2006 Casino cash: $9555998	also on the vacuum sealer, keep an eye on meh.com, they run the Foodsaver V2222 often for $35. __________________
Posts: 12,526

11-08-2016, 08:21 PM	#705
In58men I didn’t say mud, I said crud. Join Date: Jan 2012 Casino cash: $-1361974	Should I get this too? Sent from my iPhone using Tapatalk __________________ Attendance Chief record 11-9
Posts: 30,789