Saw this at Meatingplace.com
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Commerical Sous Vide here in the U.S.A.
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I cook sous vide a lot in the wintertime when I really don't relish the idea of hiking through snow drifts every 20 minutes to baby my fire. I will ALWAYS prefer the smoke flavor on meats, but sous vide is an excellent way to get similar tenderness and juiciness to a long low and slow cook without the BBQ. I have the Sansaire model and am extremely happy with it. Great for fast thawing meat too when I (frequently) forget to take things out in time!
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I looked on Amazon and saw 2 different types I think. One was a machine that did the whole thing. You put the vacuumed packed food in the "bathe" and it cooks it etc. The other was a tube type thing that you insert into a pot of water and then does everything? And the vacuumed packer you buy separately. What exactly do you need to get started? As Vinnie Barbarino used to say, "I'm so confused."
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Charter Member
- Dec 2014
- 1351
- Morrill, Nebraska
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Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Serious Eats did a review of several and I believe the Anova was their top pick. That's what I ended up getting and am totally happy with it.
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I love my Sansaire! And it's a LOT easier to store than the Supreme, which is about twice the size of a bread machine. Who has room for all these giant kitchen appliances!? I've heard wonderful things about the Anova as well, but have not tried. Good tip from Dr Rok to go check out SeriousEats.com. Kenji Lopez has some very excellent tutorials on Sous Vide
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