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/ck/ - Food & Cooking

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13258638 No.13258638 [Reply] [Original]

Got a sous vide for my b day, wish me luck fellas, any experience with one? Good to get some ideas

>> No.13258649

>>13258638
>Eating boil in the bag

ISHYGDDT

>> No.13258698

Such a dumb tool, you will use it once maybe twice and then let it collect dust.

>> No.13258745

I use mine to make a refreshing glass of 140F water...nothing like it

plus. I can soak my feet in the warm bucket later

>> No.13260071

I understand why so many restaurants I've worked at are all over these things but I don't understand why anyone would by one for personal use really.

>> No.13260082

>>13260071
You've never worked at a restaurant that uses sous vide.

>> No.13260171

>>13260082
I worked at one that would smoke brisket for 8 hours with no heat other than the smoke then put it in an immersion circulator for 30 hours at 150 degrees. Many brunch places I've worked at use them for eggs. I have also seen them used for tritip steaks and other tougher cuts of meat.

Besides eggs, they are primarily used for long slow cooks, and then used to hold the meat at that temp during service, usually throwing meat on a grill for quick marks and sears before plating and serving.

I have seen some weirder shit at the more fine dining places I've worked. The French restaurant I currently work at uses immersion circulators for foie gras and chicken liver mousse.

>> No.13260216

Ask for the receipt

>> No.13260250

>>13258638
I have a cheapo one and it's pretty cool. I pretty much did what https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw does but i sear in a pan afterwards.
>>13260071
>but I don't understand why anyone would by one for personal use really.
Not sure why people think sous vide are worthless. I can put my meal on and literally walk away without giving a single shit and know it'll come out perfect. Even better for roasts and what not you can prepare it in the morning, put it on, and by the time you get home from work it's good to go.

Seems like everyone on this board is some 12 year old kid with a cast iron who thinks everything must be made by hand on the fly. Hell 90% of this board clearly doesn't even cook and just talks about fast food. The people who do cook and post it get ridiculed constantly by fastfood niggers.

>> No.13260262

>>13260250
Fuck you, if you want the perfect roast just go to Arby's. Now just $7.99 for the ultimate butter burger(tm)!

>> No.13260295

>>13260250
Wasn't trying to say they are useless, with all the tools available in my kitchen I don't know why I would by one. Have things for roasts and slow cooked dishes, if I'm cooking steaks, I'm not gonna turn a 12 minute process into a 90 minute one, eggs are easy enough, have a steamer for vegetables, etc. I just don't see what I would really bring to the table if you already have a well equipped kitchen.

>> No.13260428
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13260428

>>13258649
>boil

>> No.13260432

>>13260250
>Not sure why people think sous vide are worthless. I can put my meal on and literally walk away without giving a single shit and know it'll come out perfect. Even better for roasts and what not you can prepare it in the morning, put it on, and by the time you get home from work it's good to go.
>Seems like everyone on this board is some 12 year old kid with a cast iron who thinks everything must be made by hand on the fly. Hell 90% of this board clearly doesn't even cook and just talks about fast food. The people who do cook and post it get ridiculed constantly by fastfood niggers.
You just described a Crock Pot.
Except i can get a Crock Pot for $5 from the local second-hand store.

Sous Vide:
>$120 wand
>$40 pot
>$20 cover
>$3,500 in vacuum bags a year
>$120 vacuum sealer

All of that to have poached-in-plastic-bags food.

So yeah, no thanks, Device Addict.

>> No.13260434
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13260434

>>13258745
i dont know if you are joking or not but soaking your feet in this is absolutely genius
ill have to try this soon

>> No.13260462
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13260462

>>13258745
>>13260434
No joke, works wonders.
You really want to start with about 115F, and work your way up. Then binge-watch or play vidya for a couple of hours while your feet soak and relax in that gorgeous salt.
You'll see

>> No.13261326

>>13260432
You don't need a vacuum sealer. You can very well use gallon bags and slowly lower them into water with the corner open, sealing it just before it is fully submerged.

>> No.13261385

They're based. Makes things like chicken breast taste way better and not dry. Just sear the outsides of meat.

>> No.13261390

>>13261326
>you can use ziploc bags
>company had to release a warning telling people not to
enjoy your estrogen

>> No.13262649

>>13261390
How I've seen it done in restaurants. Chefs always say the vacuum sealer takes too long and speed is everything etc. Maybe they can get away with it because they are special food industry ones? Health inspector only cares that the bags are labelled and dated in military time because after 72 hours of circulation there is a risk of botulism.

>> No.13262653

>>13258638
just put the bags in your dishwasher and run it on the hot cycle

>> No.13262736

Garbage for cooklets