New to me Joule

[yakima]

$80. First generation. Excellent condition. Facebook Marketplace. Looks like new app versions are backward compatible. Bought it to fool with.

[Jerod Broussard]

Baby carrots, tri-tip, crèam brûlée.....my faves

[SheilaAnn]

Oh snap…. I am not a joule user, but I love sous vide. I have some short ribs going for Sunday as I type. I have an anova. It’s my second one.

[WI Bubba]

The Anova rosemary and garlic mashed potatoes are the bomb.

[WI Bubba]

SheilaAnn. Yep. Search "sous vide garlic and rosemary mashed potatoes" definitely not everyday food, but when you don't care to count calories or fat, they are awesome.

[SheilaAnn]

WI Bubba thank you and I checked it out. SV the milk, too? Hhhmmmm…. Have you tried this? I immediately see curdled milk.

[WI Bubba]

SheilaAnn Yes, I make them at least three times a year. The milk gets infused with the garlic and rosemary and no curdling.They are amazing.

[Skip]

Bacon by Kenji. I've got some going right now for Bacon Wrapped Stuffed Dates for the Game on Sunday.

https://www.seriouseats.com/overnight-sous-vide-bacon-recipe

[RlsRls]

Seems to me that i should be able to cook six strips of bacon for beakfast for 2, in the same amount of time it takes to "sear" previously sous vide bacon. Can't see the advantage. Am I missing something?

[JCBBQ]

Great for big hunks of meat.

[RlsRls]

I have an Anova SV machine, and agree, it is great for large proteins, just dont see the need or time involved for cooking bacon.

[surfdog]

RlsRls I’m with you. Sous vide machines are great tools…as are pressure cookers. But sometimes the time it takes to do something just doesn’t seem to offer any clear benefits.

[JCBBQ]

RlsRls surfdog I agree wholeheartedly. That’s why I mostly use my SV for perfectly cooked steaks or large hunks of meat that allows me the freedom to work on other dishes knowing exactly how long I’ll keep them in the bath. However you must have a strategy to sear the meat. For me, THE best way is to deep fat fry them. This is why I love making steaks frites bc I’m definitely using a big amount of tallow to cook the potatoes anyway.

[Mosca]

That’s the way to get one, if you want to have fun fiddling. I have nothing against sv, but it doesn’t fit my workflow. When I use it, it like it; I just never remember to use it.

I have an Anova, first gen, and the app no longer connects. Which is fine with me, I can go read the dial.

[MBMorgan]

RlsRls - Sous Vide is a very good choice:

1. When you need to cook a large amount of bacon (like Skip does for the game) ...
2. ... with essentially zero mess to clean up ...
3. ... and if you like your bacon "crispy on the exterior as you bite into it, but it quite literally melts in your mouth, like the finest confit pork belly, as you chew" (quoting the article to which Skip posted the above link).

But for just 6 breakfast strips, it's not worth the effort.

[SheilaAnn]

Skip and I bet tons less mess in the microwave, too, huh?

[Skip]

Much less mess when there's usually only two of here SheilaAnn. It's probably not for everyone but it works for us. We don't usually eat that much bacon and we eat some Cottage Bacon too.

[RlsRls]

My new way of cooking bacon, With an induction cooktop, lay bacon in a cold cast iron pan, turn on heat , lay a strip of paper towel over the pan as a cover. No flame! No greasy splatter! No problem! If you have an induction stove try it!

[bbqLuv]

I sous vide using our instant pot.

[RlsRls]

How does one pick a couple strips of cooked bacon from a frozen pack? I have a hard enough time peeling bacon from a thawed package!

[yakima]

I think Joule sold in 2019 to Breville.
The young woman selling it had no complaints, just did not use it.
I suspect that this device will fall into the same category, for me, as the Instant Pot, a useful tool that I will rarely use.

[surfdog]

Hang on…this might get long winded. ;-)

You might use it more than you think you will…

I was using sous vide in a commercial kitchen YEARS ago. And it was pretty cool doing the Thomas Keller thing…
Yeah, yeah Joël Robuchon did it before him but that’s not the point. They were first used as a safety measure…so not something on the average home cook’s radar.

Anyway, when the first home versions were released…my initial thought was, “Why?”
In a commercial setting they “can” be a godsend…but only just. To a point. But for home use? O_o

They became awesome when used for a catering company that I worked for. We could prep and cook 200+ steaks to rare and hold them seemingly indefinitely. As table orders came in, we could easily grill them to the desired temps in minutes. Regardless of what the table order was. Rare got a quick blast of heat/flame…medium a few seconds more.
(Don’t ask for well done from me. You WILL get a hotdog.)

But home use still eluded me.

Then I took one of our machines home… As a test, I put 4 steaks into the device. (Yeah, more of a chamber than the sleek circulators that most of us are familiar with.) And so the party began… Just as predicted, nobody was ready to eat at “dinner time.”

Well fine. :-/

When my wife and friends finally decided that they were hungry…I was ready. Or rather, the steaks were ready.
A quick blast in a blazing hot CI skillet and everyone was amazed that I could pull it off so quickly. LOL

Shortly after that I purchased my first Anova. I now own two. They’re not used all the time…but when I need them…they’re perfect.

I’ve since learned many more “tricks.” Some better than others…some not quite worth the effort IMO. But never once have I regretted purchasing a sous vide circulator…or two.

[RichieB]

Sous Vide is my go to for steaks pork chops and now tenderloin per yesterday's cook/post. Especially when it's 5°, 25 mph wind and roughly 2 feet of snow on the deck. I have the newer version of the Anova. Works great with the app. I have a Boston Butt in the freezer. I'm thinking of doing that rather than wait till more tolerable weather to do on the PBJ. The downside is the lack smoke. And no liquid smoke. I've never been impressed. Bought, used a couple of times and tossed.

[MBMorgan]

The downside is the lack smoke. And no liquid smoke. I've never been impressed. Bought, used a couple of times and tossed.

RichieB - Not a fan of liquid smoke either … but I’m not opposed to a bit of chipotle (spicy) or smoked paprika (mild) powder added for some extra smokiness.

[RichieB]

Good point. I use smoked paprika a lot. Try it in an omelette.