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.
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.
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