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Old 11-23-2016, 02:57 PM   #1
fundmark19
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Default Sous Vide Mega Thread - Fine Dining for Dummies

Since Sous Vide is the newest CP craze I thought we should start a thread to talk anything relating to this magical cooking method so we stop taking over the black Friday thread.

Talk about successes failures, go to recipes, preferred cooking vessels.

Last edited by fundmark19; 11-23-2016 at 03:51 PM.
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Old 11-23-2016, 03:01 PM   #2
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I've resisted temptation so far. Honestly dont know much about them. Sounds like it takes a long time to cook, but also really hands off! Maybe I'll buy one off of you bums in the buy and sell forums in six months :-)
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Old 11-23-2016, 03:01 PM   #3
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Quote:
Originally Posted by fundmark19 View Post
Kunkstyle swears by both. I haven't successfully done chicken yet. Every time I tried we would have to go to the hospital with my wife because she thought she was having a baby so by the time we got back the chicken was mushy and relegated to the fridge for salads. (I have only had mine for 2 months)

Apparently chicken w/a meat injector will change your life. So far I have just done steaks. It is worth the investment just for that alone. Anything else is an added bonus.

So it sounds like chicken is a no go. I don't want that happening if I try it.
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Old 11-23-2016, 03:03 PM   #4
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Until today, I'd never even heard of sous vide.
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Old 11-23-2016, 03:08 PM   #5
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You can try it without a sous vide machine. You just need a digital thermometer and some patience adjusting the position of your pot on the burner.
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Old 11-23-2016, 03:09 PM   #6
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I can't wrap my head around cooking my dinner in a colostomy bag.
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Old 11-23-2016, 03:10 PM   #7
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Quote:
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Until today, I'd never even heard of sous vide.
newb, I've known about it since yesterday.
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Old 11-23-2016, 03:11 PM   #8
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What is this madness?

Nobody never tells me nuthin!
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Old 11-23-2016, 03:11 PM   #9
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So it sounds like chicken is a no go. I don't want that happening if I try it.
Like I said Kunkstyle swears by it. Don't leave your chicken for 4+ hours cooking as it won't be good for immediate consumption. It tastes fine after being in the fridge. It is much quicker than steak you want to be around the 1 hour mark.

Also just don't have kids! That way you don't need to randomly leave the house while you are preparing a delicious dinner.
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Old 11-23-2016, 03:15 PM   #10
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I've resisted temptation so far. Honestly dont know much about them. Sounds like it takes a long time to cook, but also really hands off! Maybe I'll buy one off of you bums in the buy and sell forums in six months :-)
My wife is home with our kids right now so what I do is get the steaks ready in the bags put them in the fridge the night before. I have the pot filled with water and Anova plugged in on the counter. I get her to put the bags in the water at 3 pm turn it on from my iPhone and when I get home from work at 5 I start prepping the rest of dinner and do a quick sear of the steaks and dinner is ready!
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Old 11-23-2016, 03:17 PM   #11
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http://www.seriouseats.com/tags/sous%20vide

https://www.chefsteps.com/sous-vide

These two websites have a lot of recipes and resources for sous vide noobs.

I've got an Anova Precision cooker under the Christmas tree, and can't wait to use it for steaks, pork chops, chicken breasts, salmon, and rack of lamb.

Ribs and Briskets are intriguing too, and I'm sure I'll eventually try it out.

This is a simple time and temperature guide for different types of meats/veggie that is printable for quick and handy reference while cooking
Time and Temperature Guide

Last edited by me_dennis; 11-23-2016 at 03:28 PM.
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Old 11-23-2016, 03:25 PM   #12
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Great job fundmark, I was thinking of starting one myself but didn't think anyone here would be into cooking this way!

I'll start with this one. Best fried chicken ever.

https://www.chefsteps.com/activities...-fried-chicken

I usually just make the chicken strips (white meat) for the kids and it is mind blowing. If you like the crunch then double coat that chicken. So juicy!

For those who like eggs benny or like me who just enjoys a poached egg

https://www.chefsteps.com/activities/75-c-egg

English muffin with jam and boom you gots Sunday breakfast. Make sure to use extra large eggs and only for 13 mins.

Looking forward to any others who have awesome recipes.
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Old 11-23-2016, 03:28 PM   #13
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So it sounds like chicken is a no go. I don't want that happening if I try it.
Don't listen to fundmark. He went to the hospital because his wife was having a kid, not because of his cooking.

Mind you he texted his sous-vide follies to me and the guy can still barely cook a steak at the best of times...

But for anyone on the fence, do it. Especially at this price. Best way to cook any meat IMO, foolproof (except for fundmark), and you can impress all your friends with your cheating, er, cooking skills. Eggs Benny, lamb, pork tenderloin things that are normally tough to cook are blindingly simple and delicious. The one very specific kitchen tool I've purchase and never once regretted (well that and my slow cooker) and use it as much now as when I bought it.

But seriously these are basically the equivalent of cooking by cheating.

Out and about now but if anyone has questions I'll try to help. Been using mine for about a year now after attempting the poor-man's version.
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Old 11-23-2016, 03:31 PM   #14
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Been doing this for a while. You can make some pretty interesting things that you wouldn't be able to otherwise. Examples are eggs, or super moist, tender chicken breast. Forget dry, stringy chicken breast!

Other things I've made are med rare salmon fillets, perfectly med rare edge to edge steaks...

It's a pretty fun and mostly hands-off method of cooking. The downside, which I have yet to overcome, is you need to vacuum seal your food so the heat from the water hits the food. To get around that, I've been using zip lock bags with all the air pushed out. However, a chamber vacuum sealer is on my wish-list. It's just too damn pricey.
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Old 11-23-2016, 03:35 PM   #15
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Quote:
Originally Posted by calumniate View Post
I've resisted temptation so far. Honestly dont know much about them. Sounds like it takes a long time to cook, but also really hands off! Maybe I'll buy one off of you bums in the buy and sell forums in six months :-)
Easy cuts (steak, chicken) are 45 minutes to an hour and completely hands off.

Season, put in bag, cook. Only hands on time is making sides or a nice pan sauce or something at the end.

The hands off for me is a way bigger plus than I ever expected. I work shift work so do a batch of cooking before my set to make it easy during the work week. Putting seasoning on a dozen chicken breasts, walking away and having meals for the week that don't actually dry out when reheated is fantastic.
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Old 11-23-2016, 03:37 PM   #16
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Unless you decide to sear both sides or something to get some crust on there. When you pull foods out of the water bath, they are typically pretty colourless and bland-looking.
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Old 11-23-2016, 03:42 PM   #17
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Of course you could just not overcook your chicken using any of the old fashioned methods, an instant read thermometer does the job fine and gets you a nice crust flavoured with garlic, herbs and a little butter.
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Old 11-23-2016, 03:51 PM   #18
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Of course you could just not overcook your chicken using any of the old fashioned methods, an instant read thermometer does the job fine and gets you a nice crust flavoured with garlic, herbs and a little butter.
Make a thread about cooking boring chicken then! This is about the magic of Sous Vide. Fine Dining for Dummies!
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Old 11-23-2016, 03:53 PM   #19
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I made some montreal smoked meat last weekend after brining the entire brisket for a few days. After smoking on the kamado for 12 hours, we found the texture to be tough/chewy.. so I finished off a hunk in the sous vide at 60C for 24 hours and it was heavenly. Fell apart in your mouth, but still tender and juicy.

Sous Vide saved my brisket.
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Old 11-23-2016, 03:56 PM   #20
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Originally Posted by OldDutch View Post
Great job fundmark, I was thinking of starting one myself but didn't think anyone here would be into cooking this way!

I'll start with this one. Best fried chicken ever.

https://www.chefsteps.com/activities...-fried-chicken

I usually just make the chicken strips (white meat) for the kids and it is mind blowing. If you like the crunch then double coat that chicken. So juicy!

For those who like eggs benny or like me who just enjoys a poached egg

https://www.chefsteps.com/activities/75-c-egg

English muffin with jam and boom you gots Sunday breakfast. Make sure to use extra large eggs and only for 13 mins.

Looking forward to any others who have awesome recipes.
The fried chicken recipe might just have sold me on the idea.
Wondering how its stack up against fried chicken in the ActiFry, its also on sale ($168 @ Amazon).
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