Sous-vide cooker?

[Flames Draft Watcher]

The Chef at Q Haute Cuisine uses the Sous Vide method to prepare almost every meat. Vension, beef, fish, etc. Can season it. The fish I think was stuffed sometimes with ground fish combined with herbs, maybe some oil.

Makes the meat extremely tender and juicy. Heard a lot of rave reviews when I worked there. Lots of people said their beef was among the best they had tried.

I tried a bit of the venison and it was ridiculously good.

[return to the red]

Weird, reminds me of thawing meat when you put hot water in the sink instead of room temp and accidentaly cook it a little

[freedogger]

The other advantage of Sous Vide is that you can make lower priced cuts of meat taste like much higher priced ones. Saves a lot of money.

Poor man's sous vide:
1) Figure out your cook time
http://www.douglasbaldwin.com/sous-vide.html

2) Get a large pot of water (larger the better)

3) Get a meat thermometer with a probe

4) use the stove to get the pot up to cooking temperature, use the meet thermometer inserted into water.

5) Add food grade ziplocked bag with meat inside to pot

6) Hover by the meat thermometer for the duration. If it falls a degree, add heat, if it rises above a degree or two, add an ice cube

When done, sear the meat for appearance with a bbq, blow torch or hot pan.

Good cheap way to try it out to see if you like it.

[afc wimbledon]

Originally Posted by freedogger

The other advantage of Sous Vide is that you can make lower priced cuts of meat taste like much higher priced ones. Saves a lot of money.

Poor man's sous vide:
1) Figure out your cook time
http://www.douglasbaldwin.com/sous-vide.html

2) Get a large pot of water (larger the better)

3) Get a meat thermometer with a probe

4) use the stove to get the pot up to cooking temperature, use the meet thermometer inserted into water.

5) Add food grade ziplocked bag with meat inside to pot

6) Hover by the meat thermometer for the duration. If it falls a degree, add heat, if it rises above a degree or two, add an ice cube

When done, sear the meat for appearance with a bbq, blow torch or hot pan.

Good cheap way to try it out to see if you like it.

There is no way in hell I am 'hovering' by a stove for 2 to 3 hours checking a thermometer every 5 minutes.

[Flames Draft Watcher]

Originally Posted by freedogger

The other advantage of Sous Vide is that you can make lower priced cuts of meat taste like much higher priced ones. Saves a lot of money.

Poor man's sous vide:
1) Figure out your cook time
http://www.douglasbaldwin.com/sous-vide.html

2) Get a large pot of water (larger the better)

3) Get a meat thermometer with a probe

4) use the stove to get the pot up to cooking temperature, use the meet thermometer inserted into water.

5) Add food grade ziplocked bag with meat inside to pot

6) Hover by the meat thermometer for the duration. If it falls a degree, add heat, if it rises above a degree or two, add an ice cube

When done, sear the meat for appearance with a bbq, blow torch or hot pan.

Good cheap way to try it out to see if you like it.

The obvious problem with that is the water is not going to be evenly heated on the stove which will make it pretty much impossible to keep at an even temperature. I believe the proper sous vide devices keep the water evenly heated.