11-25-2016, 03:25 PM
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#81
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Franchise Player
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Quote:
Originally Posted by DoubleF
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Essentially the setup I'm looking to do looks something like this:
But based on the components I am purchasing above, should look like this:
(Copied pics from misc places on the internet and amazon reviews)
Hopefully I didn't get the incorrect dimension parts to make this work.
Based on some build reads I was looking at, you can also "splurge" and purchase a bag cooler to insulate the container (to save more energy). I'm also guessing I can achieve this in a far cheaper manner by slicing up a cheap emergency blanket to the correct shape of the container.
I am now doing research on bags... but I think I'm leaning towards double bagging ziplocs if needed + using folding techniques and using binder clips to get my sealed bags rather than paying expensive amounts for proper bags.
Curious though, do anyone have any suggestions for any reusable options? I was looking at silicone bags and vacuum seal bags and was wondering if a few of you had any insight into whether these are worth acquiring if I don't get a legit vacuum sealer and rely purely on basic methods to remove air and tying of the bags:
https://www.amazon.ca/Stasher-Reusab...one%2Bbag&th=1
vs below for items that a freezer ziploc isn't good enough.
https://www.amazon.ca/dp/B001GP81OK/...4F5808EU&psc=1
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11-25-2016, 08:23 PM
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#82
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Franchise Player
Join Date: Jan 2010
Location: east van
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Quote:
Originally Posted by DoubleF
Essentially the setup I'm looking to do looks something like this:
But based on the components I am purchasing above, should look like this:
(Copied pics from misc places on the internet and amazon reviews)
Hopefully I didn't get the incorrect dimension parts to make this work.
Based on some build reads I was looking at, you can also "splurge" and purchase a bag cooler to insulate the container (to save more energy). I'm also guessing I can achieve this in a far cheaper manner by slicing up a cheap emergency blanket to the correct shape of the container.
I am now doing research on bags... but I think I'm leaning towards double bagging ziplocs if needed + using folding techniques and using binder clips to get my sealed bags rather than paying expensive amounts for proper bags.
Curious though, do anyone have any suggestions for any reusable options? I was looking at silicone bags and vacuum seal bags and was wondering if a few of you had any insight into whether these are worth acquiring if I don't get a legit vacuum sealer and rely purely on basic methods to remove air and tying of the bags:
https://www.amazon.ca/Stasher-Reusab...one%2Bbag&th=1
vs below for items that a freezer ziploc isn't good enough.
https://www.amazon.ca/dp/B001GP81OK/...4F5808EU&psc=1
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I'm not sure reusing bags would be particularly hygienic
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11-25-2016, 08:32 PM
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#83
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Retired
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I ordered the Anova and am looking forward to trying it out.
For those of you who have a sous vide but no vacuum sealer, consider this. We buy a whole beef tenderloin from costco every few months, and I've learned how to slice and trim it. Then we vacuum seal them, and with some of the non-fatty scraps have enough left over for two stir fry's. The steaks turn out great and cost about 60% of the cost of cut steaks on the shelf, plus two free stir frys.
The vacuum sealer will pay for itself quickly. I've had mine for about 8 years now.
We also buy ground beef bulk, pork tenderloins, etc., and and the saved cost if you are willing to slice or portion out yourself then freeze it is actually really high.
Last edited by Kjesse; 11-25-2016 at 08:37 PM.
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11-25-2016, 11:38 PM
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#84
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Franchise Player
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Quote:
Originally Posted by afc wimbledon
I'm not sure reusing bags would be particularly hygienic
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Dishwasher? I wash and reuse my frying pan after cooking raw chicken and that seems to be fine.
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11-25-2016, 11:42 PM
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#85
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Franchise Player
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Quote:
Originally Posted by Delgar
We buy a whole beef tenderloin from costco every few months, and I've learned how to slice and trim it. Then we vacuum seal them, and with some of the non-fatty scraps have enough left over for two stir fry's. The steaks turn out great and cost about 60% of the cost of cut steaks on the shelf, plus two free stir frys.
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Awesome advice. I love the tenderloins from Costco.
AND! If you do the sous-vide thing, you can season them before vacuum sealing and freezing. Then all you have to do is drop them in when you want to cook them.
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11-26-2016, 01:56 AM
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#86
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Franchise Player
Join Date: Jan 2010
Location: east van
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Quote:
Originally Posted by kunkstyle
Dishwasher? I wash and reuse my frying pan after cooking raw chicken and that seems to be fine.
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It's a solid flat surface that you will heat to several hundred degrees in the act of cooking, the nature of frying means any bacteria left on the pan would be cooked off, a plastic bag would, by its nature, have crevices that you'd have a hard time cleaning effectively and you are planning on using for a cooking technique that requires fastidious cleanliness as a prerequisite for safety.
Use your old bags for walking the dog, it costs pennies to buy new zip locks or vacuum seal bags.
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11-27-2016, 12:35 AM
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#87
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Franchise Player
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Quote:
Originally Posted by afc wimbledon
I'm not sure reusing bags would be particularly hygienic
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Well I was thinking the reusable bag would be placed over the disposable one...
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11-28-2016, 12:25 AM
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#89
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Such a pretty girl!
Join Date: Jan 2004
Location: Calgary
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Quote:
Originally Posted by BigNumbers
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Can confirm, doesn't fit that great. It's tight, but still rests about 1inch off the bottom of the tub.
__________________
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11-28-2016, 12:46 AM
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#90
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Powerplay Quarterback
Join Date: Jan 2008
Location: Calgary
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Quote:
Originally Posted by Delgar
I ordered the Anova and am looking forward to trying it out.
For those of you who have a sous vide but no vacuum sealer, consider this. We buy a whole beef tenderloin from costco every few months, and I've learned how to slice and trim it. Then we vacuum seal them, and with some of the non-fatty scraps have enough left over for two stir fry's. The steaks turn out great and cost about 60% of the cost of cut steaks on the shelf, plus two free stir frys.
The vacuum sealer will pay for itself quickly. I've had mine for about 8 years now.
We also buy ground beef bulk, pork tenderloins, etc., and and the saved cost if you are willing to slice or portion out yourself then freeze it is actually really high.
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This, so much this. The key is leaving a bit of extra material on the sealing end. When you want to cook said bag, let it thaw, cut the top off the bag, add the seasonings and then re-seal. Now you can pop it in the Sous-Vide bath and have it come out seasoned and delicious.
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11-28-2016, 08:27 AM
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#91
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First Line Centre
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Quote:
Originally Posted by BigNumbers
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I suggest you get some experience without the rack and see how things go. I've been sous viding awhile and haven't needed a rack yet. You tend to move items around a bit here and there and I've used bag clips on the side of the tank from time to time. A rack isn't super important.
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11-28-2016, 09:19 AM
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#92
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Franchise Player
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Quote:
Originally Posted by BlackArcher101
Can confirm, doesn't fit that great. It's tight, but still rests about 1inch off the bottom of the tub.
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Does it render the whole set up dysfunctional? I was also curious whether grabbing the 18 qt vs 12 qt container would resolve this issue.
EDIT: By dysfunctional I mean the sousvide won't fit or the cover won't close etc.
Last edited by DoubleF; 11-28-2016 at 09:27 AM.
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11-28-2016, 10:24 AM
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#93
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First Line Centre
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Quote:
Originally Posted by DoubleF
Does it render the whole set up dysfunctional? I was also curious whether grabbing the 18 qt vs 12 qt container would resolve this issue.
EDIT: By dysfunctional I mean the sousvide won't fit or the cover won't close etc.
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You don't even really need a cover. Saran wrap or foil does just as well. Unless you are doing beef ribs, or a prime rib roast, something that requires three days or something, most of what you cook is of shorter duration's and the tank doesn't even need a cover.
There can be some evaporation, and the lid will help with that, but the Avona unit keeps the temperature constant, and water circulating, so a lid is not absolutely required to keep the temperature constant.
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11-28-2016, 12:57 PM
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#94
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Such a pretty girl!
Join Date: Jan 2004
Location: Calgary
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Quote:
Originally Posted by DoubleF
Does it render the whole set up dysfunctional? I was also curious whether grabbing the 18 qt vs 12 qt container would resolve this issue.
EDIT: By dysfunctional I mean the sousvide won't fit or the cover won't close etc.
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Still very useable. I'll post a picture later tonight.
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11-29-2016, 11:45 PM
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#95
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Scoring Winger
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Used my Anova for the first time tonight to cook some chicken breasts for lunch. One hour at 150F.
Sent from my iPhone using Tapatalk
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11-29-2016, 11:48 PM
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#96
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Lifetime Suspension
Join Date: Jul 2015
Location: Hmmmmmmm
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How was it?
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11-29-2016, 11:52 PM
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#97
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Scoring Winger
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It was really moist and tender. Not stringy at all. I could've probably seasoned it a bit better. I used salt, pepper, paprika, olive oil and thyme.
I used the water immersion method with ziplock freezer bags.
Overall, it was quite easy, but next time I'll have the meat preseasoned and bagged and ready to go.
Sent from my iPhone using Tapatalk
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11-30-2016, 12:06 AM
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#98
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Scoring Winger
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double post
Last edited by me_dennis; 11-30-2016 at 09:38 AM.
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11-30-2016, 11:29 AM
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#99
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Franchise Player
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Quote:
Originally Posted by BlackArcher101
Still very useable. I'll post a picture later tonight.
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Any set up pics? I'm still waiting for my container and rack to arrive.
On a slightly random note, I purchased a sous vide cookbook on Amazon.
https://www.amazon.ca/Sous-Vide-Home...530363&sr=8-10
I liked that it was just as much an art piece as a book as it was a functional tool in my voyage (hopefully not short) into sous vide.
I find it weird that 3rd party used for this book is more expensive than 3rd party new though.
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