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Old 03-26-2011, 05:28 PM  
Fire Me Boy! Fire Me Boy! is offline
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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?
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Old 11-06-2016, 09:59 AM   #676
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I want to buy a sous vide and then again I don't. I just can't see myself getting sold on one.


I enjoy mine quite a bit. Both of them. Now is a good time. You can get a perfectly good Anova for like $150, half the $300 Sous Vide Supreme that got me in the game.
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Old 11-06-2016, 10:15 AM   #677
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I enjoy mine quite a bit. Both of them. Now is a good time. You can get a perfectly good Anova for like $150, half the $300 Sous Vide Supreme that got me in the game.

I'm on the fence about it. So every steak I cook will come out perfectly cooked?
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Old 11-06-2016, 10:16 AM   #678
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New cooking methods ... sous vide
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I'm on the fence about it. So every steak I cook will come out perfectly cooked?


Yep. Then quickly sear and you're off!

But I still maintain beef is like the fourth best thing it does behind chicken, pork, and fish (not counting desserts like dulce de leche and custards like creme brûlée).
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Old 11-06-2016, 11:30 AM   #679
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Yep. Then quickly sear and you're off!

But I still maintain beef is like the fourth best thing it does behind chicken, pork, and fish (not counting desserts like dulce de leche and custards like creme brûlée).
Do you sear most of the meat/poultry afterwards?
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Old 11-06-2016, 11:31 AM   #680
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Do you sear most of the meat/poultry afterwards?


Yes. Some say pre-sear, but I never do.
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Old 11-06-2016, 11:35 AM   #681
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Yes. Some say pre-sear, but I never do.
I'm very tempted to buy one. I feel like it's going to be a rice cooker, use it two or three times and stays in the cabinet for years.
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Old 11-06-2016, 11:40 AM   #682
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I'm very tempted to buy one. I feel like it's going to be a rice cooker, use it two or three times and stays in the cabinet for years.
I've had mine about a year and I use is about 2x a month. I'd like to more often but I'm busy enough I don't get a chance so it's usually weekends when I use it. I made some killer beef chuck ribs and some fried chicken using it. The fried chicken was unbelievable. I love pork as well. I keep wanting to make some chicken Parmesan but I just haven't yet. It's on my list to do.
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Old 11-06-2016, 11:41 AM   #683
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I've had mine about a year and I use is about 2x a month. I'd like to more often but I'm busy enough I don't get a chance so it's usually weekends when I use it. I made some killer beef chuck ribs and some fried chicken using it. The fried chicken was unbelievable. I love pork as well. I keep wanting to make some chicken Parmesan but I just haven't yet. It's on my list to do.
Is there recipes or a booklet that comes with one? I don't see how you could do fried chicken.
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Old 11-06-2016, 12:04 PM   #684
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Is there recipes or a booklet that comes with one? I don't see how you could do fried chicken.


Google. And Chef Steps is really good.

With the fried chicken, you cook sous vide, then dredge and fry traditionally, and it's outstanding.
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Old 11-06-2016, 04:18 PM   #685
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Those of you that sous vide, if you don't have a container, I recommend the Lipavi C10 or C20. They also make lids that are cut for the various Anova models, which is pretty nice.

Since I got my Anova, I've just been using a stock pot, but these containers are way better. They're a little pricey for what they are, but they're worth it, IMO.
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Old 11-06-2016, 05:02 PM   #686
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There are some good books on amazon as well. Serious eats is a good site.

The fried chicken was cool. Marinate thighs in buttermilk. rinse off and dry. Cook in sous vide. Check for times and temperature. You can season as you want - lemon, sprig of rosemary or thyme in the sealed package.

When done, remove the chicken and dredge in egg mix then seasoned flour. Or use seasoned beer batter. Fry for 2-4 minutes for the seasoning to brown. Remove from fryer and drain. Chicken is moist but cooked. Batter is done right. Fantastic.
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Old 11-06-2016, 05:51 PM   #687
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Originally Posted by Fire Me Boy! View Post
Those of you that sous vide, if you don't have a container, I recommend the Lipavi C10 or C20. They also make lids that are cut for the various Anova models, which is pretty nice.

Since I got my Anova, I've just been using a stock pot, but these containers are way better. They're a little pricey for what they are, but they're worth it, IMO.
I have a container and it is great, especially for large amounts of food. If it's a small amount then I might use a smaller pot. My lid didn't fit but I got the PolyScience so dimensions may be different.
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Old 11-07-2016, 09:51 AM   #688
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Originally Posted by Fire Me Boy! View Post
Those of you that sous vide, if you don't have a container, I recommend the Lipavi C10 or C20. They also make lids that are cut for the various Anova models, which is pretty nice.

Since I got my Anova, I've just been using a stock pot, but these containers are way better. They're a little pricey for what they are, but they're worth it, IMO.
My rubbermaid works perfect for a lot less

https://www.amazon.com/Rubbermaid-Co...02KS4SXQDYN3WB
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Old 11-07-2016, 09:52 AM   #689
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cross posted, but made the Chef Steps Can't F*** It Up Fried Chicken again. Fantastic. Onyl regret is I wish I could get the juices to run clear on the drumsticks, the pinkness is disconcerting a little.

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Old 11-07-2016, 09:56 AM   #690
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My rubbermaid works perfect for a lot less

https://www.amazon.com/Rubbermaid-Co...02KS4SXQDYN3WB
The issue is the lid. I did 48-hour bacon the other day and it was pretty remarkable how quickly my water was evaporating.
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