Dude the whole point of a talkboard is to discuss differing opinions, if you don't like that concept don't read either my comments or the whole fracking site.
Maybe just avoid the internet in its entirety to be safe, its full of opinions
Why would you come into a thread dedicated to sous vide and tell everyone they're wasting their time? The context of the thread is to talk about sous vide, if your opinion is that sous vide is stupid, it doesn't belong in this thread.
You should probably just shake your head at us and mosey along your merry way instead of telling us we're all dumb.
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Who is in charge of this product and why haven't they been fired yet?
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I was at the Salvation army store (2 blocks west of Chinook) and they had six boxes of these: https://www.bestbuy.com/site/chefman...?skuId=6030101
for $40 each. They all looked to be unopened. It's not something I want to get into or I would have bought one. They are on a rack on your right just as you come into the door. Not sure if it's a good brand name, but thought I would pass it on.
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I was at the Salvation army store (2 blocks west of Chinook) and they had six boxes of these: https://www.bestbuy.com/site/chefman...?skuId=6030101
for $40 each. They all looked to be unopened. It's not something I want to get into or I would have bought one. They are on a rack on your right just as you come into the door. Not sure if it's a good brand name, but thought I would pass it on.
That is a no brainier at that price. I would check the temp the first time with a digital thermometer, but I bet this one would work.
Anova charges the most as they were the first one out to market. Even their prices have come down. Seems like they are constantly on sale.
I am sure the tech behind this can be built cheaply now that it is proven.
Just as a FYI, I was dropping off some donations at the Sally Ann on 32nd and 36th NE (by the Safeway), and they had a bunch of these units by the cash register, brand new in a box and sealed, for $60. Probably 12-15 of em...
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Last edited by ricosuave; 12-01-2017 at 05:01 PM.
Reason: What Puxlut said
I was at the Salvation army store (2 blocks west of Chinook) and they had six boxes of these: https://www.bestbuy.com/site/chefman...?skuId=6030101
for $40 each. They all looked to be unopened. It's not something I want to get into or I would have bought one. They are on a rack on your right just as you come into the door. Not sure if it's a good brand name, but thought I would pass it on.
Thanks for the heads up, I picked one up as a Christmas gift last week when a person got hit by the ctrain between 39th and Chinook.
Just made sous vide "can't ###### it up fried chicken". Thank you, CP, thank you.
I must have missed this one and can't find after searching, can you point me in the right direction?
I grabbed a big "eye of round" roast from Co-Op ($3.99 per pound this week!)
Anyone have any suggestions? I'll be cooking it for 24 hours, just not sure if I should pre-sear/ Salt and pepper it- maybe a little butter....
I must have missed this one and can't find after searching, can you point me in the right direction?
I grabbed a big "eye of round" roast from Co-Op ($3.99 per pound this week!)
Anyone have any suggestions? I'll be cooking it for 24 hours, just not sure if I should pre-sear/ Salt and pepper it- maybe a little butter....
no butter, don't pre-sear.
Salt, Pepper, Rosemary.
Also, preferably 48 hours instead of 24.
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Do you actually put spices into the 48 hour cook? Usually I do salt only in the cook to brine the meat. I've kept spices as part of the finishing touches after many initial experimentations with my cooks. I find sometimes the spice flavors are too intense and really weird tasting if left in the long cook.
Do you actually put spices into the 48 hour cook? Usually I do salt only in the cook to brine the meat. I've kept spices as part of the finishing touches after many initial experimentations with my cooks. I find sometimes the spice flavors are too intense and really weird tasting if left in the long cook.
I always do the spices before but typically I just do really simple spices.
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I've been putting butter in almost all my cooks. Can I ask why you say no butter?
I used to but I always thought there was a weird taste. I also watch almost all the videos on the youtube channel "Sous Vide Everything" and they did a pretty substantive test here:
Basically if you don't want to watch the video, they came to the conclusion that without butter was the way to go.
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I used to but I always thought there was a weird taste. I also watch almost all the videos on the youtube channel "Sous Vide Everything" and they did a pretty substantive test here:
Basically if you don't want to watch the video, they came to the conclusion that without butter was the way to go.
Thanks for the link! There goes my afternoon.
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Definitely try 48 hours with the eye of round. I did an eye of round earlier this year and while the colour came out perfect, it just was not a good roast. It was a little tough and a little flavourless. If you try it 48 hours, that might get it over the hump. I'd normally use eye of round only for beef jerky, and my roast experience reinforced that view.
I think I already posted this photo in this thread, but here here it is again if you'd like to see how "visually" it was very good. To get the bark like that I pre- and post-seared it, and I would recommend that, the bark was tasty:
