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Old 06-10-2018, 07:14 PM   #1
Strummer
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Default Sous vide cookers ?

Just was gifted a sous vide cooker . Anyone here use them ? Any tips ? Or tricks to using it ?


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Old 06-10-2018, 07:18 PM   #2
slicktree
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I've used mine once made a WT backstrap sous vide at 131 for 3 hours then 1 minute each side on a hot grill. It was the best backstrap I've ever had, all I put on it in the bag was sea salt cracked pepper and butter in the bag
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Old 06-10-2018, 07:22 PM   #3
scott.str
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Just got one too. Did some burgers and turned out great. I usually do steak at 127-129 for an hour or so then sear on grill. Turns out amazing. Either use a vacuum sealer or just freezer bags work to. Some of the best food you'll have when you get it down.
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Old 06-10-2018, 07:25 PM   #4
sir shovelhands
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https://www.seriouseats.com/sous-vide-101
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Old 06-10-2018, 07:28 PM   #5
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I do HEB Ribeyes. Black pepper, thyme, and fresh garlic on each side. 135 degrees for 1.5 - 3 hours, remove garlic and thyme and then sear.
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Old 06-10-2018, 07:30 PM   #6
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Someone loves you.

Check out the youtube channel Sous Vide Everything. Lots of great videos where they do a lot of experiments to compare different ways of cooking sous vide. Butter or no butter, what temp, frozen or not frozen, etc. Very entertaining too
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Old 06-10-2018, 08:01 PM   #7
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https://www.chefsteps.com/activities...-rib-rib-roast

One of the best prime ribs you will ever eat.
We cook with ours quite a bit.
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Old 06-10-2018, 08:02 PM   #8
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seriouseats.com
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Old 06-11-2018, 06:11 PM   #9
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I think Im going to try chicken first .


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Old 06-11-2018, 06:17 PM   #10
88 Bound
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I sous vide in my Yeti. Hands down best way to eat steak and venison. I hear fish and chicken is good this way too but have yet to try it.
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Old 06-11-2018, 06:20 PM   #11
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I have one I bought off Amazon called Joule. I love it and use it a couple of times a week.
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Old 06-11-2018, 06:29 PM   #12
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I have an Anova device and use it on a cast aluminum pot I picked up in a garage sale. You can also use a crawfish boil pot if you got one. Did chicken breast this past Weekend. 155 deg for 4 hrs. Then seared them on the griddle or a skillet will work. Just pat the dry and rub with a little olive oil. I seasoned them with a steakhouse rub. Even did one with saricha garlic. It came out awesome. Did some filets he other day at 130,for 8hrs, seasoned with sea salt/ Don't season with black pepper until after the soak the pepper turns to mush.
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Old 06-11-2018, 06:36 PM   #13
Jared.King
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Lots of good advice here! Its been a game changer for wild game. I love cooking wild turkey breast for a couple of hours at 145. Its so good! Also, Ill use it to quickly thaw larger cuts of meat that Ive vacuum sealed. Ive done whitetail sirloin roast for a couple of hours at 120 and finish on the smoker. So good!
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Old 06-11-2018, 06:38 PM   #14
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Old 06-11-2018, 06:47 PM   #15
BrandonH
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I have something in my sous vide bath right now and I cook with it several times a week. Chicken is the one protein I haven't liked cooked this way. I've done shrimp, lobster, steaks, pork chops, eggs, roast, ribs, and others with great results. It's also great for reheating foods.

I saw someone mention garlic which I advise against. Raw garlic will not cook at sous vide temps, so you're left with a bad taste. You also increase the risk of botulism by putting raw garlic in, however the risk are small. Of you like garlic like I do it is best to use it when you sear the meat post sous vide.

Also experiment with time & temps. You can cook meat to the point the texture changes dramatically which can be offputting.

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Old 06-11-2018, 06:54 PM   #16
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Quote:
Originally Posted by BrandonH View Post
You can cook meat to the point the texture changes dramatically which can be offputting.
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This is true! It can turn to "meat mush". Also, eggs are really fun to experiment with.
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Old 06-11-2018, 07:23 PM   #17
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What brand is the best to buy, I notice most don't get very good reviews ?
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Old 06-11-2018, 08:02 PM   #18
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Quote:
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What brand is the best to buy, I notice most don't get very good reviews ?
I think Anova is the most proven brand.

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Old 06-11-2018, 08:09 PM   #19
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I have a Joule. It’s app based, which makes it small and easy to store. I love it. The best steaks (filet), quail, and venison backstrap I’ve ever eaten we’re cooked in the Sousvide and seared for 30 seconds in a Cast Iron Skillet.

It cooks Lobster perfectly too. Haven’t had the best luck with chicken or fish.
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Old 06-11-2018, 08:17 PM   #20
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How long have you had them, I know I read about them before on here, but never really looked into buying one. Now that I have I would like like a well made, dependable one. Thanks, looking into both those. Anova looks like its probaly the most popular.
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Old 06-11-2018, 08:53 PM   #21
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I've done steak, chicken and pork all with great results. I have noticed that it's better to cook to the lower end of the temp range given. Steaks are cooked around 130, chicken 155 and pork 145. I usually finish off on the grill. I found it's also best to season before sous vide, but I have also pulled meat straight out of the freezer and into the sous vide. I need to find something better than my yeti to cook in though.
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Old 06-11-2018, 09:24 PM   #22
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Just remember to "undercook" your target finishing temp by a couple of degrees. If you want it to finish at 135* then I usually Sous Vide to 133*. By the time I pull it and finish in a skillet or on the grill it ends up where I want it.
Also, you don't want to aggressively season the meat during the bath. Save the majority of the seasoning and flavor "adding" to the finishing stage.
As long as you don't let anything sit too long it is usually pretty hard to mess up.
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Old 06-11-2018, 09:28 PM   #23
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Quote:
Originally Posted by mikeyb_23 View Post
I've done steak, chicken and pork all with great results. I have noticed that it's better to cook to the lower end of the temp range given. Steaks are cooked around 130, chicken 155 and pork 145. I usually finish off on the grill. I found it's also best to season before sous vide, but I have also pulled meat straight out of the freezer and into the sous vide. I need to find something better than my yeti to cook in though.
Search Amazon for the Rubbermaid lid that is designed for Sous Vide.You can get the matching Rubbermaid 12 qt container and it works great.
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Old 06-12-2018, 08:16 AM   #24
Jamesdad07
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I got one for Christmas and love it. Only tip I can think of is to buy some ping pong balls on amazon. You put them in the water and it keeps the water from evaporating. Only really necessary on long cooks.


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Old 06-12-2018, 10:12 AM   #25
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Quote:
Originally Posted by Jamesdad07 View Post
I got one for Christmas and love it. Only tip I can think of is to buy some ping pong balls on amazon. You put them in the water and it keeps the water from evaporating. Only really necessary on long cooks.


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Those look like beer pong balls to me
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Old 06-12-2018, 11:49 AM   #26
R Dubya
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Easiest way in the world to make an $8 steak worth $20, we love ours and use it regularly. I did whole pork loins from a 220 lb boar last weekend, and I've had store bought pork loins with more wild taste. Next weekend I think I'll do a brisket...
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Old 06-12-2018, 12:21 PM   #27
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Quote:
Originally Posted by critter69 View Post
What brand is the best to buy, I notice most don't get very good reviews ?
Anova was the first to get into the consumer market when only professionals used it. They make more scientific equipment than kitchen stuff. I have two of them, parents have one, sister has one, inlaws have one. All have been working for years.
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Old 06-12-2018, 12:43 PM   #28
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Quote:
Originally Posted by critter69 View Post
What brand is the best to buy, I notice most don't get very good reviews ?
I got the Omocook from amazon when it was a lightning deal, I think it was $80. It has done great so far. How does ping pong balls help?
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Old 06-12-2018, 03:42 PM   #29
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I got the Anova, but haven't used enough.
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Old 06-12-2018, 03:50 PM   #30
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My buddy just got one of these. I’ve never heard of it. Good looks awesome
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Old 06-12-2018, 04:35 PM   #31
rladner
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Quote:
Originally Posted by mikeyb_23 View Post
I got the Omocook from amazon when it was a lightning deal, I think it was $80. It has done great so far. How does ping pong balls help?
I think they help prevent evaporation by catching the steam and condensing it back into water, back into the pan.
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Old 06-13-2018, 08:28 AM   #32
R Dubya
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Quote:
Originally Posted by rladner View Post
I think they help prevent evaporation by catching the steam and condensing it back into water, back into the pan.
This is correct, I have a lid on mine that does the same thing.
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Old 06-13-2018, 09:18 AM   #33
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I have the Joule and love it. Check out all the reviews before you decide. I checked them out and decided to get the Joule.

Dave
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Old 06-14-2018, 03:27 AM   #34
Uncle Saggy
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Recently got a Sansaire but haven't used it yet, can't get away from the one I made a couple years ago.

Took a large oval crock pot (not digital) and made a double thick rubber gasket with a 1/4 slot on both sides to set between the pot and lid. Slots are for the thermometer and air line.
Got a Dorkfood thermometer and a cheap aquarium air pump, pump stays on constant and the crockpot cycles off the thermometer. Yeah it's redneck, but keeps constant temps and has performed great.


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Old 06-14-2018, 04:59 AM   #35
Smell the Glove
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Quote:
Originally Posted by BrandonH View Post
I have something in my sous vide bath right now and I cook with it several times a week. Chicken is the one protein I haven't liked cooked this way. I've done shrimp, lobster, steaks, pork chops, eggs, roast, ribs, and others with great results. It's also great for reheating foods.

I saw someone mention garlic which I advise against. Raw garlic will not cook at sous vide temps, so you're left with a bad taste. You also increase the risk of botulism by putting raw garlic in, however the risk are small. Of you like garlic like I do it is best to use it when you sear the meat post sous vide.

Also experiment with time & temps. You can cook meat to the point the texture changes dramatically which can be offputting.

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Ribs are the one thing that disappointed me. Could have been my fault though.
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Old 06-14-2018, 09:10 AM   #36
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I have a Gormia (i think thats how its spelled) and I love it

I do chicken and steak in it pretty regularly.

Steak @ 129* for 1-3 hours and then sear

I dont remember the chicken temp I used but I've done wings/breast/bone in thighs and all have turned out great

Next experiment is to sous vide bone in chicken until cooked and then batter and fry long enough to get crispy skin.
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