SV techniques

[johnsteen]

Something to keep your bags from floating

http://anovaculinary.us7.list-manage.com/track/click?u=72f115d810b617d748ce4cf45&id=813f256f1f&e=ef1378aa4a

[Potkettleblack]

All reasonably good advice. I used to use a plate on top, but I now either put a spoon in the bag or clip one to it with a binder clip.

I'm looking at doing some things (like veg) "sans-vide" with the bag open. Short run proteins should work sans-vide as well.

[Potkettleblack]

Also, just learned of a technique where you wrap the bag in a wet towel. That would stay conformed to the bag, heavy, and at temp. reasonable solution, but I think I'll stick with spoons.

[badf00d]

I bought one of these and use it all the time:

http://www.sousvidesupreme.com/Shop/Accessories/EN-US/SousVide_Supreme_Universal_Pouch_Rack-37/Product.aspx

[Lowjiber]

Thanks much for the link. That looks perfect for me... I just ordered one!

I've been using two old napkin holders. LOL

[MBMorgan]

I bought one of these and use it all the time:

http://www.sousvidesupreme.com/Shop/...7/Product.aspx

+1 on the SousVideSupreme pouch rack. Like badf00d I use mine for virtually every SV cook and couldn't live without it.

[Spinaker]

My Joule just arrived!!! Looking forward to my first cook tonight. Should be interesting.

[badf00d]

Awesome! What are you cooking?

[Spinaker]

I think I am going to try a Ribeye. But I am also leaning towards salmon. Any recommendations? badf00d

[Spinaker]

Do you find the App to be pretty accurate as far as the temps and times go? Do they offer the correct times and temps? Potkettleblack

[Potkettleblack]

I find their guides in the app to be pretty comprehensive. I haven't used the visual doneness on anything yet, as I'm driving it mostly manual. But I have seen it, and it looks pretty good.

[Potkettleblack]

After looking at it for steak last night, I think when I'm done with the dry age, will be making something "blue" and searing the outside hard.

[badf00d]

Spinaker - Hard/soft boiled eggs are great for a first cook because they're quick, and easy to see that everything is working. Ribeye for reverse sear is also a good choice. Salmon will be less exciting.

Your VacMaster will be very helpful for that steak, but not so much for the egg.

[Spinaker]

10:4 Thanks for the tips.