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Got my Joule yesterday....

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    Got my Joule yesterday....

    Can't wait 'till this weekend when I can do some steaks with the sous vide, chill, smoke, sear method! W00T!

    I did sous vide once last summer with a couple pots of water on the stove with my pen thermometer, checking the temp until I got it pretty darn close to right. They came out amazing, but I am looking forward to some new techniques and experimentation.

    #2
    Congrats and good luck. Lots of people here love su veed, but I am not ready to take that step.

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    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      I will strive to get EVERYONE hooked on SV.

    #3
    Congratulations! 👍👍👍

    ​​​​​

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      #4
      Congrats! I have the Anova myself, but I am really liking the sous vide thing.

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        #5
        Warning....Sous Vide Que (SV-Q) can be addictive. I've had a great time with mine since getting it as a Christmas gift. SV is awesome to reheat Q (and other things). Enjoy!

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          #6
          I think you will enjoy it. Plan ahead to give the food enough time in the water and make sure you have a deep enough pot!

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            #7
            Yes!! Welcome to the club. You will love your Joule.

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              #8
              Originally posted by kmhfive View Post
              I think you will enjoy it. Plan ahead to give the food enough time in the water and make sure you have a deep enough pot!
              Yes, I have a couple of deep pots I'll use some, but also going to get a couple of biggish Rubbermaid containers with lids in 2 or 3 sizes so I can do large batches or large cooks. I've been watching the guys on the Sous Vide Everything channel on YouTube and they've done full pork butts and even a full packet brisket! 62 hours in the water bath and then seared with a torch on the outside - it looked AMAZING!

              So, yeah... I'm looking forward to the process of experimentation!

              Comment


              • kmhfive
                kmhfive commented
                Editing a comment
                Wow, I can't imagine a brisket Sous-v-que. I'll look it up.

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