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 Sous Vide Cooking

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  • Total Posts: 1286
  • Joined: 11/29/2005
  • Location: South FL
Sous Vide Cooking Wed, 09/7/11 3:53 PM (permalink)
Has anyone purchased a consumer tabletop model or has put together a controller/Rice cooker/Crock/or water container with a heating element and homebrew temperature controller?

    • Total Posts: 742
    • Joined: 5/11/2010
    • Location: Roachdale, IN
    Re:Sous Vide Cooking Wed, 09/7/11 4:54 PM (permalink)
    To me a total waste of money. Yep think I'll cook a hunk 'o meat for like a week. Just my 2 cents.

      • Total Posts: 1791
      • Joined: 3/23/2008
      • Location: Minot, ND
      Re:Sous Vide Cooking Fri, 09/9/11 3:50 PM (permalink)
      They're useful for commercial production cooking and high end gormet cooking, but for the home... I can't see myself using it.
      I know a lot of places will put in 100-150 steaks, bring them up to medium rare and hold them right there for the night.  Steak order comes in, pop a bag, slap it on a screaming hot grill for marks, and you can serve up a perfect med-rare every time in minutes, leave it on another min or two and it's medium.  Big time saver in commercial production kitchens. (ie: banquets, conferences, weddings)

        • Total Posts: 343
        • Joined: 12/2/2006
        • Location: renton, WA
        Re:Sous Vide Cooking Sun, 09/11/11 9:19 PM (permalink)
        i put together a sous vide cooker once using a crockpot and a pid controller i had from another project. it's an interesting cooking method that works really well for some things (like beef or pork ribs) but not so well for others (like chicken and fish..)
        if i was really going to do it again i'd invest in a good, used cryovac machine so you get a good lab-grade vacuum on the pouches.... i used a foodsaver vacuum sealer with their pouch material and never felt confident that the vacuum was done to a safe level..

          Re:Sous Vide Cooking Sat, 09/17/11 9:14 PM (permalink)
          I built a unit according to the plans of the  and it is pretty darn cool. Have cooked beef short ribs, flank steak, rib eye and pork chops in it and they have all come out at least "interesting" if not "great". Medium rare beef ribs and flank steak that is fork tender - well worth the 2-3 days of cooking.
          In addition to the sous vide cooker, one needs a high temperature torch (or a very hot pan) to brown the meat after it is cooked.
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