Sous vide

[_Chase_]

I finally decided to order the Anova yesterday after Target was selling it for 25% off. It should be here by the end of the week, and I'm trying to get everything I need to do some steaks on Saturday.

I know I need one of these. Believe this one is BPA Free so I'm about to pick it up.

The other thing I need is a good torch. Anyone have any recommendations on a good one? From googling, it looks like the Bernzomatic TS8000 is highly rated, but I'm interested if anyone likes anything better.

I've considered adding the Searzall attachment, but I may hold off on that for a bit.

Any recommendations, tips, or suggestions for sous vide? Looking forward to trying this thing out.


Side note: @B.B.d.K. be useful or get pumped.

 

[mashburned]

I heard sous vide gives you cancer.

 

[BBdK]

You've clearly already read Kenji, that's my best rec on all things sous vide -- he's got articles for pretty much any/everything about it.

Assuming you have a Food Saver? If not, that's the #1 thing you need, above any of the other stuff you listed, imo. .

 

[_Chase_]

You've clearly already read Kenji, that's my best rec on all things sous vide -- he's got articles for pretty much any/everything about it.

Assuming you have a Food Saver? If not, that's the #1 thing you need, above any of the other stuff you listed, imo. .

Actually haven't read it yet, but I've watched a few youtube videos and read amazon reviews. I'll check out Kenji, thanks.

I don't have a Food Saver, but have read about the water dispersion method, and had planned on doing it that way, at least for now. Any drawbacks you are aware of to just using Ziplock bags? Apparently they are BPA free, so shouldn't get cancer from using them.

 

[BBdK]

Foodsaver is just an awesome product, and great thing to have sous vide or not.

Get one.

 

[Hank Camacho]

I've got an ANOVA and a food saver.

It is pretty convenient to throw some steaks in on the weekend to get to the right temperature and then warm during the week for searing but I found the technique to be underwhelming to be honest for practicality and results.

 

[Ron Mehico]

Is that where you just boil meat in a sealed bag underwater? Why do you need a blowtorch?

 

[UK_ Alum_02]

I bought the torch when I got my Anova, still in its packaging. I've used cast iron for my sears. I should get that thing out sometime. Agree on the Foodsaver. I don't feel guilty cooking for two then throwing half of it away days later.

 

[BBdK]

http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

 

[Bill Cosby]

I bought the torch when I got my Anova, still in its packaging. I've used cast iron for my sears. I should get that thing out sometime. Agree on the Foodsaver. I don't feel guilty cooking for two then throwing half of it away days later.

IMO, cast iron is better than the torch for steaks. Have tried both, was incredibly underwhelmed with the torch, and haven't wanted to try again since the results with cast iron are great. Not worth wasting a piece of meat.

 

[BBdK]

Lol, The idea is to use both simultaneously, idiots. If you use a torch by itself you are wasting your time and likely just perfuming your meat w/ nasty fumes.

The Cast Iron does the heavy work, but the torch helps additionally blacken and char the top side during the sear.

I've never even seen using a torch alone for searing steaks suggested anywhere.

 

[Bill Cosby]

We can all read Serious Eats. The torch is unnecessary, and yes, was used in conjunction with a cast iron skillet.

 

[BBdK]

IMO, cast iron is better than the torch for steaks. Have tried both, was incredibly underwhelmed with the torch, and haven't wanted to try again since the results with cast iron are great. Not worth wasting a piece of meat.

Ok, b/c that's exactly what you said.

I agree it's not necessary to achieve a good sear, but does nothing to "waste" a piece of meat if done properly...it's just a helpful (and fun) touch.

Then again, you were clearly talking using them as separate a stand alone techniques.

 

[Bill Cosby]

Next time I'll write a detailed description of the methodology used so there's no confusion as to the fact I went to seriouseats.com for suggestions.



Edit: Maybe I'll just say, "per Kenji" or something like that to make it seem like I'm doing something other than reading a website.

 

[drxman1]

I jumped on the bandwagon last year, color me unimpressed. Requires more time and effort than it's worth, IMO.

 

[BBdK]

I love it for Filet, Chicken, Lobster, etc...prefer the grill for Ribeye or Strip. Hard to beat that edge2edge perfect MR on a thick filet, imo.


Just another method, and a nice addition to the arsenal especially in the winter.

 

[Hank Camacho]

What do you go to with chicken?

I'm looking it to use it to get a bunch of meals together in the freezer for the weekend so I can just re-heat and sear / roast for quick weeknight dinners. The lady doesn't really like the results, for whatever reason, but in theory it should be a huge timesaver if I can get the methodology worked out.

 

[BBdK]

It's awesome for mass cooking breasts or whatever for boring healthy lunch meals, recipes, etc -- things are moist & juicy as hell.

I like to let them go for a few hours at 145-150 or so...again, I'll defer to K. His breakdown on chicken temps is very interesting, especially w/ regards to why it's safe to do it under the typical chicken temps w/ longer sous vide cooking.

http://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

 

[anthonys735]

IMO, it's best for seafood and chicken. Foodsaver is the far superior product. That sucker is awesome.

 

[anthonys735]

Also, other than lobster it was best used on fresh veggies. Completely impractical for that use but the best veggies I've made. done yet perfectly crispy which is not an easy task elsewhere. So easy to over cook until mushy.

 

[BBdK]

Ftw, for veggies.

 

[anthonys735]

Yeah. I have one of those. Again, it's not practical for veggies, it's just really damn good. Noticeable difference compared to steaming, boiling, pan frying, microwave.

Also, I just use a large stock pot. I don't have one of those plastic tubs.

 

[Hank Camacho]

I really, really like sous vide carrots but I haven't had success with any other veggies.

 

[PuffyNips]

Sous Vide - the Jolly Green Giant method for steaks for those who own $1,000+ Big Green Eggs and apparently don't have the confidence or skill to use them.

 

[anthonys735]

:joy:

 

[_Chase_]

Steak is great on the BGE, but I don't feel like dealing with it in the winter.

 

[PuffyNips]

Chase,if you want to be svelte like me I would try a few more salads and a few less steaks anyway.

I'm actually thinking about starting to eat right tomorrow or maybe Wednesday, myself.

 

[Anon1711055878]

Anybody ever make sous vide pork belly? I've smoked one before when I had a backyard/grill, and it was one of my best cooks to date.

Also considering throwing a turkey breast in the sous vide while and brine/roast an entire bird the old school way. Just for something else to play around in the kitchen with, really.

Straying off topic, I have a love/hate relationship with Thanksgiving. I love just hanging out/cooking with the fam (that I hardly get to see), but damn if the TG staples aren't some bland ****, so any suggestions on how to put a new spin on those [sick] dishes is appreciated.

 

[wildcatadam6]

Which food saver do you all have? Several options available on amazon. How about the bags? Recommend name brand?

 

[Get Buckets]

Which food saver do you all have? Several options available on amazon. How about the bags? Recommend name brand?

I've got a Rival. I've always just bought/used their bags.

 

[BBdK]

Which food saver do you all have? Several options available on amazon. How about the bags? Recommend name brand?

FoodSaver

 

[IdaCat]

The gadgets people buy to cook a meal are hilarious. A blow torch? [laughing]. Every eccentric cooking fad that comes along, they go buy a bunch of junk and pretend they're in the culinary elite. The novelty wears off and they realize it's not worth the time or hassle, nor does it really work.

Just use your money to buy better cuts of meat and cook the old fashioned way. Geez.