Guys and Gals, i plan to buy my first sous vide on Amazon. Which is the best one to get?
https://thewirecutter.com/reviews/best-sous-vide-gear/
Anova is probably the most popular now that the price is so low. I have the Joule.
Guys and Gals, i plan to buy my first sous vide on Amazon. Which is the best one to get?
Turkey Breast @ 145 for 3 hrs and finished under the broiler has produced the juiciest turkey I've ever had. It left me stunned. Highly recommended.
Guys and Gals, i plan to buy my first sous vide on Amazon. Which is the best one to get?
Guys and Gals, i plan to buy my first sous vide on Amazon. Which is the best one to get?
im going to be having guests over for xmas and im wanting to do a prime rib. anyone done one that has any tips? SVE just uploaded a video today and did a 3 bone prime rib at 137 for 6 hours. he mentions a dry brine overnight but doesnt explain what or how. anyone got any tips?
Is there any good uses for sous vide if I'm a vegetarian. I bought mine prior to going veg but I still want some use out of it.
Is there any good uses for sous vide if I'm a vegetarian. I bought mine prior to going veg but I still want some use out of it.
Also the egg bites were great but it's such an intensive job with all the prep, including cleaning and managing the jars, that I haven't done them in forever.
I have to confess I haven't used my Anova in some months. I've been just cooking stuff the regular way with honest success. Even steak and the like. Chicken I just grill on the moment. Salmon I honestly cannot see it coming out wrong, I guess the thing I feel the most where it's key is for long cooking stuff like ribs. Those ribs impressed everyone.
Also the egg bites were great but it's such an intensive job with all the prep, including cleaning and managing the jars, that I haven't done them in forever.
I also haven't used mine too much lately as I have decreased my meat consumption. Has anyone noticed a difference between using a ziplock vs a properly vacuum sealed item in a sous vide? I've been too cheap to buy a sealer.
I've been searing steaks on a cast iron and broiling poultry in the oven, but lately have been thinking about getting a torch. What do people here use?
I've been searing steaks on a cast iron and broiling poultry in the oven, but lately have been thinking about getting a torch. What do people here use?
Which torch do you use?I usually will use a torch to finish off any meat I sous vide. Works especially well with skin-on chicken thighs and pork belly. With a steak the way I like it, I find it better for me to cook it the traditional way with a cast iron skillet then sous vide. It might come out perfectly cooked but to me not as flavorful and no burnt bits to make a sauce.
Does anyone have any tips on how to better use the water displacement method for forcing air out of ziploc bags? I've been using it for a year but I've noticed that certain cuts of meat at specific sizes leave more air in the bag than I'd like. So short of buying reusable bags, is there anything I can do to force this air out and stop my bags from floating back to the surface?
Why not weight it down with something heavy with the meat? I just use heavy metal spoons or something to weigh mine down if I can't squeeze the air out.Does anyone have any tips on how to better use the water displacement method for forcing air out of ziploc bags? I've been using it for a year but I've noticed that certain cuts of meat at specific sizes leave more air in the bag than I'd like. So short of buying reusable bags, is there anything I can do to force this air out and stop my bags from floating back to the surface?
Sounds like you're going to get a mouth full of cold blood if the meat is thawed. Any tutorials you've seen for this?Are you using a straw to suck out most of the air? I don't usually, but it makes things a lot easier.
As in put the spoon in the bag with the meat? Doesn't that just create an open cavity in the bag that air and (eventually) meat juice will fill?Why not weight it down with something heavy with the meat? I just use heavy metal spoons or something to weigh mine down if I can't squeeze the air out.
Sounds like you're going to get a mouth full of cold blood if the meat is thawed. Any tutorials you've seen for this?
This one from Amazon. And a propane canister from my local hardware store.
What do you think gives the best results through the sous vide method?
In about a week I'm going to do some pork belly for ramen. I'm kind of excited about it.
In fact we do ramen every weekend and often use pork belly. Seal the belly up, raw, with whatever you like, I use 1c. Soy sauce and 1/2 c. Sugar and put it in the water at 180 f for at least 12 hours, preferably like 18.
Ice bath it, and once completely cooled just slice and sear. People love it
What do you normally cook? I don't suppose it's something that requires searing afterwards?
All kinds of stuff, and yes some things I sear afterwards. Like duck, pork chops, filets, meatloaf, all kinds of things
man.... I always forget that a Broiler is a thing. (unless I make BBQ ribs, as I want that slightly burnt sauce on them :P)I've been doing same exact thing. Broiler does an amazing job with chicken:
I sear meats on a cast iron outside on the deck; at first i used cheap ass portable gas stove and it did an ok job when it was warm without wind, then i tried portable induction burner and was very disappointed with it. Then a few weeks ago i got an iwatani butane burner but did not really have a chance to properly test it out, but I'm pretty sure that it would do extremely well as it puts out ridiculous amount of heat.
As for torches, I used a cheap one and didn't really like it. Friend of mine picked up a searzall with benzomatic torch and he was very disappointed with it.
I've had much much better success broiling skin-on chicken than searing on a cast ironman.... I always forget that a Broiler is a thing. (unless I make BBQ ribs, as I want that slightly burnt sauce on them :P)
I've gotta try that with my chicken next time because searing it is not working well lol.