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I've been to three hog killin's and four county fairs...
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I've had the ThermaQ for a bunch of years, with the pit and meat probes. It's winner. A few month back I added the needle probe and tape. Haven't tried it yet, but I think the next time a big piece of pork goes into the SV, I will be.
Nothing like making sure it's where you think it is!Last edited by EdF; April 25, 2017, 03:42 PM.
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Lowjiber i just showed my little guy your post title, we love it!
So I don't own nor I have I eaten SV food. So pardon my ignorance (I don't hesitate to display it w my Pit brethren)...
if if you set the sv to 130 degrees, can one not assume the internal temp is 130 as well? I thought that was the purpose.
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Club Member
- Mar 2016
- 1630
- Sunny SoCal
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Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
Kind of an old post...but I just found it...looking for something else. LOL
Anyway...
At first I thought the same...and in no uncertain terms said it was a stupid idea. Seriously. Why?
Then I SV two steaks with one cooker...and needed them finished at two different temps.
The SV probe was ordered shortly after.
Set the SV device to the "most done" temp and get the first steak in the bath...sometime later, I can add the second and when it hits the desired temp I know they're both perfect.
Obviously one probably shouldn't leave the first one at temp for hours before adding the second...but a little extra time won't harm it. Remove and sear as desired.
Full disclosure: I still simply cook 99% of my steaks on the grill...but the SV machine is kind of a fun toy to have and just another tool to use. (Read: I'm not an expert at SV. Despite using them in a professional kitchen for a time.)
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