sous vide

[Anonymous No.8554297]

let's talk about sous vide and what kinds of stuff you have cooked with it

[Anonymous No.8554300]

I made some chicken wings at a perfect 155 degrees and then grilled them

[Anonymous No.8554446]

I've only done carnitas and steak so far

[Anonymous No.8554447]

I've tried putting various beef cuts in and I can't say I find it worth it for anything other than steak. Anything larger or tougher is better just plain potroasted or braised imo.

It's godlike for chicken though.

[Anonymous No.8554456]

I've been eating way too much steak since I got one. So damn easy to just throw in a bag for an hour then seer. Glad I fell for the water dildo meme.

[Anonymous No.8554685]

>mfw sous vide

[Anonymous No.8554900]

>>8554447
Is it really that good for chicken?

I did half of a leg of lamb and then broiled it to finish and it came out great. I've done salmon and a shoulder chop. The salmon was strange having the same texture throughout

[Anonymous No.8556582]

Does it matter how fancy a meme dildo you buy?

There are some remarkably cheap ones but I wonder how safe it is if the temperatures aren't calibrated accurately

Also that whole UL listing business

[Anonymous No.8556745]

I did steak in class once and honestly the texture was gross.

[Anonymous No.8556767]

I've enjoyed playing around with eggs- like the whole raw egg (no bag) for 45 mins at 150 and you get this luscious fudgeyness.

Also good for those stupid pre-cut boneless pork loins that are literally impossibru to cook. They come out nice and moist- just sear em off after.

I did some French cut lamb chops and they came out fine but they are better pan seared.

I've had really good results with frozen fish - all my fish is wild caught by me. But since it's winter, it's all been frozen for a few months. I'm looking forward to trying some fresh fish this spring.

[Anonymous No.8556972]

>>8554297
steak
chicken
ribs
pork chops
carrots
asparagus
brussell sprouts
eggs
pork belly

its pretty nice

[Borneo No.8556997]

I've done duck breast, steak and asparagus in a ghetto DIY setup. Juicy and delicious results everytime, though I wouldn't bother with vegetables. When I save up enough one of the first things im buying is a sous vide machine.

>>8556767
>the whole raw egg (no bag) for 45 mins at 150
So just dump an uncracked egg in?

[Anonymous No.8557218]

I do beer cooler sous vide and it's sort of hit and miss. Steak, chicken, porkchops are all great. Fish was ok. For things you'd crock pot anyway (pulled pork with pork shoulder) it's not worth it.

[Anonymous No.8557442]

Just got an immersion cooker and the best thing I have made so far is sausage.
I work in a butcher shop that makes a bunch of hand-made sausages so I've been trying them out sous-vide style.
They come out perfectly juicy

[Anonymous No.8557540]

>>8556997
yeah uncracked.

This was the quickest recipe that had good results - start with this, then play around with temp and time

>pre-heat water bath to 167F/75C
>lower 4 uncracked raw eggs in with a slotted spoon
>timer for 15 mins
>prepare an ice bath
>DING
>remove eggs from sous vide bath and put them in the ice bath for 2 mins
>peel carefully
>slice in egg half deviled egg style. Should have nicely set white with a fudgey yolk.

[Borneo No.8558848]

>>8557540
75C for 15 mins, got it. Thanks!

[Anonymous No.8558936]

>>8554297
Warning: Sous vide is currently being shilled by sous vide cooker salesmen. There are a handful of single-post blogs writing about how they're absolutely needed to cook sous vide.
Please ignore these greedy fuckers. Buy one of those vaccuum preservers for like $50 and a rice cooker for another $50.

[Anonymous No.8558971]

Nothng, because sous vide is a worthless meme method that takes a very long time for the same result. I can cook a rare steak in a pan in like 10 minutes, there's no point unless you don't know what you're fucking doing.

[Anonymous No.8559619]

>tfw you fell for the chefsteps meme

[Borneo No.8559641]

>>8559619
have you tried it yet?
report back
i kinda want one of those

[Anonymous No.8561439]

>>8559641
not him but i have had the joule for like 5 months now?
i use it a couple times a month to a couple times a week depending on my mood.
Its really simple and easy to use, works well. I have zero complaints about it, except for some of the cheesy writing that Chefsteps does

[Anonymous No.8561471]

>>8554297
For the past few years I've been interested in sous vide; reading all the 'science-y' articles, blogposts, etc. about them even considering getting/asking for an immersion circulator to get really serious about it.

But I've been marathoning Top Chef and it seems like every time I've seen someone do sous vide, people say that the product turns out mealy. Now I'm scared to spend that much money on something that would produce poor results. How do I avoid getting that 'mealy' texture that people seem to have problems with when they sous vide?

[Anonymous No.8561479]

>>8561471
>How do I avoid getting that 'mealy' texture that people seem to have problems with when they sous vide?

The "mealy" crap happens when people cook too hot/too fast. It's a concern on cooking TV shows because they have a time limit and therefore they have to cook hotter/faster than would be ideal. You don't have that problem at home because you don't have a time limit, so don't worry about it.

Also, if you want to experiment with sous vide there are plenty of DIY options which are very cheap compared to buying a special "tool" for it. Check those out.

[Anonymous No.8561484]

>>8561471
>"sous vide in a half hour"
most things are 40 min to 8 hours.
Ive never had something come out bad from my sous vide

[Anonymous No.8561507]

>>8554900
not that anon, but
Holy shit chicken is good for sous vide

http://www.seriouseats.com/recipes/2010/04/sous-vide-chicken-with-sun-dried-tomato-vinaigrette-recipe.html

that link is a lot of info, just scroll through and the pic's alone will show you enough

[Anonymous No.8561519]

>>8561479
>>8561484
Well, it wasn't just Top Chef that I saw the mealy complaint, I even read about it in some reviews for the machines. So I should just chalk it up to user error and poor method for TV in general? Part of the reason I wanted to get into it is that it seemed foolproof, and I'm already pretty good at braising dishes, but I wanted to try something less labor intensive and less reliant on the whims of my old gas oven. Could it also be that sous vide is better for smaller portions instead of the huge amounts that the Top Chefs would be doing?

[Anonymous No.8561524]

>>8561519
yeah.
Ive made >>8556972
all of that multiple times and never had a single bad thing.

[Anonymous No.8561537]

>>8561519

Sous vide is indeed foolproof to do, but that's once you've figured out the correct time and temp for the dish you want to cook.

Look at sous vide as a tool. It doesn't work automatically, rather it's something that delivers different results depending on how you use it. A lot of people talk about sous-viding steaks, but honestly that's just looking at the tip of the iceberg. The key with sous vide is that it gives you a large amount of control. By varying the time and temperature you use you can control the texture of the food you're cooking. When you first start out you should expect to do some experimentation to get the results you want. Once you know what those time/temps are then you can repeat the process in an idiot-proof manner. Just don't expect to copy what a book says and get perfect results the first time.