Hot!Sous vide

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Mosca
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2013/12/03 11:21:52 (permalink)

Sous vide

I've been reading about this for a couple years now, but the price has been too much for something that I would only use occasionally. But now there are immersion sous vide heaters from Anova and Sansaire for $199. So I poked around the 'net, and SousVide are offering their Supreme Demi water oven plus a $129 vacuum sealer (that I would have had to get anyhow) for $329, making the cost of the oven essentially the same as the immersion machine.

SousVide Demi Supreme

The Anova is a nice product that I would feel confident with as well.

Anova sous vide immersion heater

Just a heads up on some good deals, I haven't actually used any of them, but both products have received almost uniformly excellent to outstanding reviews.
#1

114 Replies Related Threads

    pnwchef
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    Re:Sous vide 2013/12/03 13:39:45 (permalink)
     
    Mosca, thx for posting this, I have never looked for home Sous vide cookers. I figured they would out of site cost wise. I bough one, looking forward to testing it out...........Thxs again.............P.S. don't tell Chewingthefat, he's still trying to figure out how the toilet works.
    #2
    MetroplexJim
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    Re:Sous vide 2013/12/03 14:47:23 (permalink)
    pnwchef 

    P.S. don't tell Chewingthefat, he's still trying to figure out how the toilet works.

     
    I thought everyone knew to let the water trickle to warm in the bidet whilst one does their business in the woods. 

    #3
    lleechef
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    Re:Sous vide 2013/12/03 15:38:54 (permalink)
    How would he fit it into his smoker??  
    #4
    lleechef
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    Re:Sous vide 2013/12/03 15:47:04 (permalink)
    pnwchef
    Did you really just buy one?  I do not see the allure of cooking sous vide.  I've only used sous vide for processing a lot of fish, venison, etc. that I will freeze for several months and I don't want freezer burn. 
    #5
    MetroplexJim
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    Re:Sous vide 2013/12/03 16:10:27 (permalink)
    Maybe a little off-topic unless the topic is kitchen gizmos:  this is the best countertop gizmo ever.
     
    Rather than repeat myself, here is a thread I started on it: http://www.roadfood.com/Forums/tm.aspx?m=676576&high=cuisinart+griddler
    #6
    Michael Hoffman
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    Re:Sous vide 2013/12/03 16:14:06 (permalink)
    But it's not the Deluxe version.
    #7
    MetroplexJim
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    Re:Sous vide 2013/12/03 18:07:40 (permalink)
    Michael Hoffman

    But it's not the Deluxe version.


    Yeah.  Saw an ad for that.  I'll get that when the old one (ca. 2006) breaks.
     
    Since wife doesn't do pork (but she does fry my bacon!) it a great thing to slap two pork chops onto.  Wonderfully done in three minutes with no mess.  Rub a little Char Crust on two Sam's Club rib-eyes: five minutes.  Can hardly tell the difference from the Weber.  In fact, the only reason we still do steaks on it is when we also grill corn-on-the-cob and peak-season asparagus.
    #8
    Mosca
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    Re:Sous vide 2013/12/03 18:38:10 (permalink)
    lleechef

    pnwchef
    Did you really just buy one?  I do not see the allure of cooking sous vide.  I've only used sous vide for processing a lot of fish, venison, etc. that I will freeze for several months and I don't want freezer burn. 

     
    I bought the oven rather than the immersion. I've read a lot of good things from people who have them. I asked Meathead Goldwyn from Amazing Ribs about sous vide and here is his reply: "Long story short: I removed the raw tenderloins from the turkey breasts and sous vided them Sunday with herbs, butter, smoked sundried tomatoes, to 140F then a quick pan sear. Absolutely without question the best turkey I have ever cooked. But I am not impressed with sv for red meats." I think he prefers to do his reverse sear for red meats; I have a follow up question regarding that, which he has not yet answered.
     
    Anyhow, I've done fine without one for the last 59 years, so it is certainly nothing essential. When I've learned my way around the thing I'll report back my experience. It will be interesting.
    post edited by Mosca - 2013/12/03 22:15:43
    #9
    Mosca
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    Re:Sous vide 2013/12/03 18:42:02 (permalink)
    MetroplexJim

    Maybe a little off-topic unless the topic is kitchen gizmos:  this is the best countertop gizmo ever.

     
    Jim, I could see setting that son of a gun on the table next to the Big Green Egg and having a complete outdoor kitchen... I could retire, and cook all day!
    #10
    lleechef
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    Re:Sous vide 2013/12/03 18:45:25 (permalink)
    MJ
    I'm assuming that you're talking about a Cuisinart Griddler and not a sous vide machine.  I have a Bienville Panini press that does the same thing but I prefer to send MH out in the cold and dark and cook the steaks on the Weber.  
    #11
    pnwchef
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    Re:Sous vide 2013/12/03 19:24:30 (permalink)
    lleechef

    pnwchef
    Did you really just buy one?  I do not see the allure of cooking sous vide.  I've only used sous vide for processing a lot of fish, venison, etc. that I will freeze for several months and I don't want freezer burn. 

    Lisa, I see it being a nice tool in my life. Everyone around here eats at different times, the hold temp on Sous Vide will work great. We also have every cut of meat on a cow and pig, next year lamb. We freeze  all of our meat in air tight packs, I can see that being nice also. I like the idea of rare beef end to end, then sear to finish, it should also do wonders for tougher cuts of meat. Fish is a no brainer, love that, a fresh piece of fish deserves a perfect cooking method.........
     
    Mosca: I'll let you know how it works out.........thx for the info..........
     
    Jim........Don't tell Tom about the bidet, he thinks it's fried dough with powdered sugar..
    #12
    lleechef
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    Re:Sous vide 2013/12/03 19:57:39 (permalink)
    Bill
    You have a valid point.  But as I have said over and over....I am OLD.  I believe in poaching, roasting, baking, sautéing, braising, etc.  I do not like the sous vide thing.  I am right now braising lamb shanks in my LeCreuset Dutch oven, with garlic, onions, plum tomatoes and red wine.  Sorry, but I don't think the dish would be the same sous vide.  In French, sous vide means "under empty". 
    #13
    Twinwillow
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    Re:Sous vide 2013/12/03 21:17:46 (permalink)
    Yeah, that's way I like to cook. Old fashioned braising is my forte'. Low and slow braising can't be beat!
    #14
    Mosca
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    Re:Sous vide 2013/12/03 22:31:29 (permalink)
    I could see not wanting to use it, but not liking it? A new method doesn't make existing methods bad, or obsolete. It's just different. Food was pretty damn good before sous vide, and that didn't change.

    But what the heck, it's all good. I would trust any recipe you would post, that's for sure! Your taking the time to share your opinion is worthwhile, please comment when I report back my experience.

    (I think it is "under vacuum", referring to the sealed bags.)
    #15
    MetroplexJim
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    Re:Sous vide 2013/12/04 08:55:24 (permalink)
    lleechef

    MJ
    I'm assuming that you're talking about a Cuisinart Griddler and not a sous vide machine.  I have a Bienville Panini press that does the same thing but I prefer to send MH out in the cold and dark and cook the steaks on the Weber.  


    Ah, what is more wonderful than a hidden agenda?!
    #16
    WarToad
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    Re:Sous vide 2013/12/04 11:31:35 (permalink)
    Sous vide is utilized heavily in the commercial restraunts and steakhouses. (ie: Vegas high volume places)  It allows you to bring several dozen, several hundred steaks up to whatever center temp you want them served at and just hold them until you're ready.  Pop open the bag, set them on a screaming hot grill and add marks, plate up.  Serving a banquet of 300 never got faster or easier.  And sous vid is spreading because you can put a rookie line cook at the grill and just tell them to just add marks and plate it, it's already at perfect center temp.  Rib roast?  Brown up the outside, bag it, Sous vid to perfect center serving temp.  It certainly has a place on the commercial side with consistancy of product and speed of service.
    #17
    Mosca
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    Re:Sous vide 2013/12/07 12:31:50 (permalink)
    The oven came yesterday, and I spent the evening reading the instructions, along with some recipes both from the cookbook and around the internet.
     
    Tonight I will make sous vide chicken breasts. I will take 2 boneless breasts, dust them with Simon and Garfunkel rub, sous vide them with a pat of butter for 2 hours, then sear and serve. I will do my best to document the process.
     
    Sides will probably be some sort of potato, and something green.
    #18
    lleechef
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    Re:Sous vide 2013/12/07 13:49:36 (permalink)
    This is what I don't get.  Sous vide chicken for 2 hours, then sear.  Why not eliminate the whole sous vide thing and just sear them, finish with a little chicken stock?  That chicken will be cooked in 30 minutes!  Or less, depending on the thickness.
     
    #19
    Mosca
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    Re:Sous vide 2013/12/07 15:04:11 (permalink)
    Well, yeah! Not right for you. But if there wasn't something to recommend about sous vide, then it probably wouldn't have gotten any traction. But since it has, and I have the time and inclination to try it, I'll let you know if I find what that is. I'm actually not a very adventurous eater or cook. But if this will make what I do better, and easier (although not faster), then why not? You can cook rings around me, heck your nom de plume has "chef" in it! On the other hand, if you visited my home, I think you would enjoy what I served, regardless of what I used to prepare it.
    It's okay with me if you aren't interested. Like I wrote before, I appreciate that you read and comment. A new tool doesn't make existing tools bad, or invalidate the results they give; it's just different.
    post edited by Mosca - 2013/12/07 15:06:07
    #20
    Uncle Groucho
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    Re:Sous vide 2013/12/07 15:38:11 (permalink)
    Mosca , do you have to buy their brand of vacuum bags or can you use other brands like FoodSaver brand?
    post edited by Uncle Groucho - 2013/12/07 15:39:20
    #21
    Root-Beer Man
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    Re:Sous vide 2013/12/07 16:22:17 (permalink)
    Can't wait to hear how it goes, Mosca! Sous vide is something I find very interesting and may have to give a try one of these years.
    #22
    porkbeaks
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    Re:Sous vide 2013/12/07 17:36:42 (permalink)
    In another thread from October 2012 I wrote, "I recently have started using this method of cooking with a crock pot, temperature controller, and Ziploc freezer bags. Berkshire pork chops came out perfectly cooked; tender, juicy, and way better than anything I've ever had except at The Admiral in Asheville where they were also prepared sous vide. Chicken breasts on the menu for tonight and rib-eye steaks next week. I would be most interested in hearing from any of you with any experiences using this method or about any great dishes you may have had prepared this way. pb"

    I continue to be very pleased with the results using my "bargain" sous vide set-up. Steaks are a perfect medium-rare EVERY time, pork chops always moist, and boneless/skinless chicken breasts are amazing. If serving them with a sauce, I don't bother with any sear since the "anemic" appearance is not so apparent.

    Sous vide may not be for everyone, but it shouldn't be dismissed as a "gimmick".
    #23
    Michael Hoffman
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    Re:Sous vide 2013/12/07 17:41:45 (permalink)
    God bless molecular gastronomy. A fad whose time has come. It is to be hoped it's over as quickly as the usual fad. I find it interesting that if you add but a single letter to fad you get fade.
    #24
    lleechef
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    Re:Sous vide 2013/12/07 17:41:54 (permalink)
    Mosca
    I'm very, very sorry if I offended you.
    #25
    porkbeaks
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    Re:Sous vide 2013/12/07 17:45:24 (permalink)
    This is the old thread I referred to.

    http://www.roadfood.com/F...=715303&high=Sous+vide
    #26
    Mosca
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    Re:Sous vide 2013/12/07 20:45:16 (permalink)
    Uncle Groucho, you can use whatever bags you want. The special deal includes a vacuum sealer at the same price as the oven alone, but the sealer is a common brand like Hamilton Beach or something. I'm downstairs right now. I bought a pack of plastic, but that is another brand entirely.

    Edited to add: the sealer is branded SousVide, but it is the Cuisinart VS-100. The bags are also branded SousVide, but appear identical to the Foodsaver brand.
    post edited by Mosca - 2013/12/08 00:42:07
    #27
    Uncle Groucho
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    Re:Sous vide 2013/12/07 20:57:44 (permalink)
    Thanks for the reply , I cant wait to hear the results. Good Luck with it.
    #28
    Mosca
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    Re:Sous vide 2013/12/07 21:05:05 (permalink)
    lleechef, I think the world of you. The last thing I want is a fight with someone I like; there was no way it was going to happen. I was trying to put my words together in a way that showed respect for your thoughts yet still explained why it was something that might work for me. I apologize to you. I don't show respect if I also show offense.

    A thing can be right for one, and not for another... But it will always be only a thing. Although we have never met, I hope some day we will; it will be a stone cold blast.
    #29
    pnwchef
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    Re:Sous vide 2013/12/07 21:26:46 (permalink)
    Mosca

    lleechef, I think the world of you. The last thing I want is a fight with someone I like; there was no way it was going to happen. I was trying to put my words together in a way that showed respect for your thoughts yet still explained why it was something that might work for me. I apologize to you. I don't show respect if I also show offense.

    A thing can be right for one, and not for another... But it will always be only a thing. Although we have never met, I hope some day we will; it will be a stone cold blast.

    Mosca, I fight with her all the time, her and that guy she married, his name slips my mind. Did you download the free cookbook that came with the water oven ?????????....Bill
     
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