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Sous Vide Q - What's the bid deal?
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Smoking77 no, there is no need to let it warm up again after shocking, in fact, keeping it cool allows you more time to get a good sear without continuing to cook the interior more.
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Years ago when I first heard about sous vide I went out and spent an ungodly amount of money on one along with this big fancy vacuum packer. I thought this would improve my cooking skills of which I have none. I think I tried it twice along with a torch burner to char them. I’m not sure what cooking show I got the idea from. Everything I tried to cook in it came out bad and I couldn’t stand to look at the meat when it came out. It’s been sitting in the garage since. I’ve learned more from reading on this site since I joined than anywhere else, maybe I’ll pull it back out and give it a try again. Sounds like it could be a time saver at times. When you do the veggies do you need to do anything else to them when you take them out?
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Potkettleblack After shocking, do you sear straight from the ice bath/fridge, or do you warm the meat a little first?
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I thought about but never got a dedicated sous vide bin for my Anova - I have been using it pretty successfully with a 2 gallon stock pot, or with a couple of old stove top dutch oven style pots. Those are already in the kitchen, and I didn't have to find room to store something else...
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Troutman only the workers who ride bikes to work, still trying to figure how to get them to work in the shower
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I like but don't love my sous vide. Because at this point I know (or at least like to think I know) my way around a piece of meat, I actually use it more frequently on veggies. I'll fill a ziplock with asparagus, garlic and olive oil and then into the sous vide for an hour! I think the big challenge, particularly living in a city, is that it does take up a good deal of space between the sous vide machine itself and the bin that I use for the sous vide. Because I am under construction, I had to edit down my small appliances for the summer -- the sous vide did not make the cut.
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All correct. I personally SV steak at 130 and then ice bath until well chilled. Then hit with a good sear and pull at 125. Comes out how I like them every time after carryover does its magic. The ice chill is really the key IMHO. Never had a steak that needed a long SV.
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I heard they use bath salts when processing chicken
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