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 Message Boards » » How many of you people use a sous vide machine? Page [1]  
PaulISdead
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?

5/10/2017 7:13:35 PM

Bobby Light
All American
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I sous vide every few months.

I dont have a dedicated sous vide machine though. I have a really ridiculous electronically controlled homebrew setup that allows me to sous vide if I want. I'd do it much more often if i had a dedicated (smaller) sous vide machine instead of having to fire up my brewery.

5/10/2017 10:18:40 PM

synapse
play so hard
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I've considered it, but I try not to mix heat and plastic

5/10/2017 10:34:03 PM

UJustWait84
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I do fairly regularly. Steaks and fish come out perfectly, so long as it's a decent cut of flesh. Crap steaks and freezer burned fish aren't going to come out great just because they're cooked at a consistent temperature.

5/10/2017 10:49:58 PM

Dentaldamn
All American
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cookware for pretentious nerds.

5/11/2017 12:06:01 AM

rjrumfel
All American
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Never heard of it

5/11/2017 12:35:16 AM

TreeTwista10
Cool Jerk
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5/11/2017 12:51:13 AM

AndyMac
All American
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I have one and use it like every month or so.

No reason to be pretentious about it though, it's just a cooking technique like any other. It really shines when you want to make a large and cheap cut of meat tender but still just cooked to medium rare or so. Throw a chuck roast in there at like 130 for 48 hours, then sear the outside in cast iron, and you won't believe how good it is.

Individual sized steaks I've tested extensively and I really don't think they are much better sous vide considering how long it takes and the extra steps you have to take.


[Edited on May 11, 2017 at 12:54 AM. Reason : ]

5/11/2017 12:51:45 AM

wwwebsurfer
All American
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use it, really like it.

Definitely recommend the "slow cooker" style instead of the "hot stick" style. They're insulated to save juice, and they have fancy timers and stuff.

a la: https://www.amazon.com/Gourmia-GMC650R-Sous-Multi-Cooker/dp/B01M22K4DM/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1494478085&sr=1-6&keywords=sous+vide



My only complaint is you find 2 kinds of recipe online. The low/slow recipes to cook all day I generally have the best luck with. The high/fast recipes for restaurants are much less tolerant of going over the recommended time.


If I can get meat in bulk I individually wrap with herbs/butter/etc then freeze the whole lot in a real vacuum sealed bag (no ziplocks or anything silly.) Then on cook day I put it in the machine, set the timer to start about lunch time (to allow for defrost), and let it run until I get home. Marinates while it cooks.

Take it out of sous vide and hit it on the grill or a screamin' hot cast iron pan and enjoy!

5/11/2017 12:53:59 AM

synapse
play so hard
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Quote :
"cookware for pretentious nerds"


That's a pretty dumb take considering how widely it's used in restaurants.

5/11/2017 1:05:38 AM

Dentaldamn
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That's a pretty pretentious nerdy thing to say.

5/11/2017 7:50:08 AM

rjrumfel
All American
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Is this the same thing as an instant pot?

If so we have one of those things and they're awesome. You can cook a roast in less than an hour.

5/11/2017 9:06:43 AM

Ribs
All American
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Quote :
"Steaks and fish come out perfectly"


Reverse sear ftw on those steaks

5/11/2017 10:05:35 AM

ncsuallday
Sink the Flagship
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I want to believe. I don't have the cabinet space for one really or the patience if I did but I'd like to try it sometime and see if it lives up to all the hype. Maybe then I'd find a place for one.

5/11/2017 10:09:04 AM

Bobby Light
All American
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You dont have to buy an entire large machine now. You can just pick up a small attachment that works with any kind of pot. It's the size of a hand mixer basically

5/11/2017 10:41:37 AM

BigMan157
Suspended
102263 Posts
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i see those stick ones on sale all the time and consider it often, but have never done it

5/11/2017 1:28:10 PM

PaulISdead
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You end up searing everything after

5/11/2017 4:07:18 PM

Dentaldamn
All American
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Can we merge this thread with the Pussification of America thread?

5/11/2017 4:56:02 PM

synapse
play so hard
53008 Posts
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I'm gonna merge your face with my fist instead.

5/11/2017 5:07:19 PM

PaulISdead
All American
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Dental damn didn't eat anything that wasn't golden fried freshman year

5/11/2017 5:55:39 PM

moron
All American
30112 Posts
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Quote :
" You end up searing everything after
"


You're supposed to sear it... with a torch if youre lucky.

5/11/2017 6:50:01 PM

Dentaldamn
All American
9070 Posts
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Ha. Lighten up guys.

It's just a cooking instrument.

5/11/2017 7:13:41 PM

PaulISdead
All American
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just let me insult you without any negative response

5/11/2017 7:31:53 PM

AndyMac
All American
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Just made these individual sized cheesecakes in mason jars with mine for Mothers Day last night.

https://www.chefsteps.com/activities/the-quickest-simplest-way-to-make-bomb-cheesecake

5/14/2017 2:31:33 PM

beatsunc
All American
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never heard of this but dont think i want to have to cook something after i cooked it

5/14/2017 6:37:34 PM

PaulISdead
All American
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Bet you're pissed when you're mixing the powdered cheese in the food Lion Brand elbow macaroni

5/14/2017 7:48:54 PM

moron
All American
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^^

It's <4 minutes of searing to trigger maillard Rxn

https://en.m.wikipedia.org/wiki/Maillard_reaction

5/14/2017 11:49:13 PM

Dentaldamn
All American
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It's like baking but for meat.

5/15/2017 9:16:40 AM

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