Sous Vide Mega Thread - Fine Dining for Dummies

[DoubleF]

Originally Posted by DoubleF

My research shows the following pieces excellent for a sous vide set up:

https://www.amazon.ca/gp/product/B00...?ie=UTF8&psc=1

https://www.amazon.ca/gp/product/B00...?ie=UTF8&psc=1

https://www.amazon.ca/gp/product/B00...?ie=UTF8&psc=1

It's around $50 ish combined.

Thoughts on this set up?

Essentially the setup I'm looking to do looks something like this:

Spoiler!

But based on the components I am purchasing above, should look like this:

Spoiler!

(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

[afc wimbledon]

Originally Posted by DoubleF

Essentially the setup I'm looking to do looks something like this:

Spoiler!

But based on the components I am purchasing above, should look like this:

Spoiler!

(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

I'm not sure reusing bags would be particularly hygienic

[Kjesse]

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.

[DownhillGoat]

Originally Posted by afc wimbledon

I'm not sure reusing bags would be particularly hygienic

Dishwasher? I wash and reuse my frying pan after cooking raw chicken and that seems to be fine.

[DownhillGoat]

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.

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.

[afc wimbledon]

Originally Posted by kunkstyle

Dishwasher? I wash and reuse my frying pan after cooking raw chicken and that seems to be fine.

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.

[DoubleF]

Originally Posted by afc wimbledon

I'm not sure reusing bags would be particularly hygienic

Well I was thinking the reusable bag would be placed over the disposable one...

[BigNumbers]

Apparently this rack: https://www.amazon.ca/dp/B002QCNYCG/...ing=UTF8&psc=1

No longer fits in the reocmmended rubbermaid container: https://www.amazon.ca/gp/product/B00...?ie=UTF8&psc=1

Has anyone got a recommendation on a rack that will fit?

[BlackArcher101]

Originally Posted by BigNumbers

Apparently this rack: https://www.amazon.ca/dp/B002QCNYCG/...ing=UTF8&psc=1

No longer fits in the reocmmended rubbermaid container: https://www.amazon.ca/gp/product/B00...?ie=UTF8&psc=1

Has anyone got a recommendation on a rack that will fit?

Can confirm, doesn't fit that great. It's tight, but still rests about 1inch off the bottom of the tub.

[Roast Beef]

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.

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.

[PostandIn]

Originally Posted by BigNumbers

Apparently this rack: https://www.amazon.ca/dp/B002QCNYCG/...ing=UTF8&psc=1

No longer fits in the reocmmended rubbermaid container: https://www.amazon.ca/gp/product/B00...?ie=UTF8&psc=1

Has anyone got a recommendation on a rack that will fit?

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.

[DoubleF]

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.

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.

[PostandIn]

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.

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.

[BlackArcher101]

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.

Still very useable. I'll post a picture later tonight.

[me_dennis]

Used my Anova for the first time tonight to cook some chicken breasts for lunch. One hour at 150F.





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[calgaryblood]

How was it?

[me_dennis]

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.


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[me_dennis]

double post

[DoubleF]

Originally Posted by BlackArcher101

Still very useable. I'll post a picture later tonight.

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.

[Smartcar]

Costco has a sale on the food saver until Dec 11:
http://www.costco.ca/.product.100322..._DailyDeals_D3