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Sous Vide questions

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    Sous Vide questions

    Before becoming a Pit Member I had never even heard of Sous Vide.

    Quite a few in the Pit absolutely swear by it, at least as it pertains to expensive cuts of red meat - a 2 hour bath and a quick sear and voila! Red meat perfection!

    Here are my questions:

    1. Do the bags need to be vacuum-sealed or can a Ziplock bag be used as long as a vast majority of the air is pushed out?

    2. When going on-line I came across 2 distinctly different products. One is basically a tube that clips onto a pot of water and does its thing and it went for about $180. The other was a whole unit that went for almost $500. Can the add-on device (the tube) adequately get it done or does one need to invest in the whole kit and caboodle?

    3. If the answer to #2 is the latter, we can stop right now. However, if the answer is the former - that the add-on device works perfectly well - does anyone have any product recommendations? I didn't find anything reviewed on this site.

    #2
    1. Just need the release of air for meat to contact the bag

    2. The lower cost number will do

    3. Very happy with my Anova

    Comment


      #3
      Zip Loc is fine--I do usually use vacuum-seal anyway. The cheaper Anova is great. NO need for anything close to $500. I think the basic Anova unit, minus bells and whistles like Wi-Fi is more than fine. Now, buy it, get some good rib eyes, sous vide them for a couple of hours at about 128F, slap 'em on the hottest piece of metal you can come up with for about a minute or so per side--I use Grill Grates turned to the flat side on my Weber Genesis gasser. I'm sure a cast iron pan on the stove would be great, too. ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!
      Last edited by Willy; April 12, 2016, 08:23 PM.

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        #4
        What Jerod Broussard said 🙄 and Willy
        Last edited by DWCowles; April 12, 2016, 09:37 PM.

        Comment


          #5
          Thank you, all!

          Comment


            #6
            Zip lock is fine, but I've had problems with the seals on some "zip lock" brands/batches. Vac pack not 100% but better than "zip lock" type.

            I'm still using the Dork Sous Vide Temp Controller unit that controls the temp on a big "crock pot" type cooker and it does just fine!

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