Sous Vide devices?

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StraightForward
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Sous Vide devices?

Postby StraightForward » Sun Jan 10, 2016 5:01 pm

Does anyone have one of these? A year or two my husband asked if I wanted one, but at the time it looked like a bread-machine sized thing that cost $400. Now there are little circulators that look to be the size of an immersion blender that just clip onto the side of your existing pot, and they're in the $100-200 range. Just the idea of sous vide soft/hard cooked eggs has me intrigued. I've heard raves about sous vide steak too. I've already got the vacuum sealer.
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KathyK
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Re: Sous Vide devices?

Postby KathyK » Sun Jan 10, 2016 5:23 pm


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Re: Sous Vide devices?

Postby StraightForward » Sun Jan 10, 2016 5:33 pm

My slow cooker is digital so it wouldn't work. That hack was probably well worth it when the machines were more expensive, but now they can be had for $99.

I am liking the look of one of these, since they're so much smaller than a dedicated sous vide:
http://www.amazon.com/Gourmia-Digital-I ... de+machine
http://www.amazon.com/Anova-Culinary-Bl ... de+machine
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Re: Sous Vide devices?

Postby galopp » Sun Jan 10, 2016 7:36 pm

There are many listed here, to do both ways. Since it takes some time to cook sv...I would go for the cookers per se. http://www.amazon.com/s/?ie=UTF8&keywor ... zrj22tty_b

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Re: Sous Vide devices?

Postby goldhorse » Sun Jan 10, 2016 7:53 pm

My nephew cooked the Thanksgiving turkey with 2 sous vide immersion devices. One for the white meat and one for the dark meat. It was the moistest turkey that I've ever had and I've had many many of them :lol: Anyway, here's a food blog that I follow and their recommendations for sous vide devices. I would go with an immersion one.
http://www.seriouseats.com/2016/01/firs ... cipes.html

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Re: Sous Vide devices?

Postby StraightForward » Sun Jan 10, 2016 8:16 pm

Thanks! The possibilities with this are starting to multiply. Turkey was one of the things I thought of. Sous vide turkey breast and roasts for lunch meat, pasteurizing eggs for homemade mayo, perfectly cooked salmon etc. The set it and forget it aspect is what I'm really liking, and the idea of having vacuum packed stuff already seasoned and portioned in the freezer that I can just thaw and throw in the sous vide to cook while I run to the gym or the barn or whatever. Along with the Instant Pot, this would be cutting down on active kitchen time substantially.

If I get one it will definitely be an immersion type because I don't want to house another big appliance. The compactness of the immersion type that's available now is what got me seriously considering it.
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Re: Sous Vide devices?

Postby scruffy the cat » Sun Jan 10, 2016 9:33 pm

Where's Wicky? She has a sous vide set up.

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Re: Sous Vide devices?

Postby StraightForward » Sun Jan 10, 2016 11:56 pm

Well, I guess delayed gratification is not my strong suit. Once I realized that Sur la Table sells the Sansair Sous Immersion Circulator, that there is a store 10 minutes from my house, and that I had a gift card from my MIL, it was all over. I'm currently making hard boiled eggs, which will be followed by steaks for dinner tonight.

It is easy to use, I will say that. And I checked the water temp with a digital thermometer and it is bang-on within a fraction of a degree F.
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Re: Sous Vide devices?

Postby Wicky » Mon Jan 11, 2016 12:06 am

I have had one for years. I love it and if I were cooking more, I'd love it even more. I have one of the originals (Sous Vide Supreme) but there is now another one that is much prettier.

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Re: Sous Vide devices?

Postby StraightForward » Mon Jan 11, 2016 1:31 am

What are some of your favorite uses for it, Wicky? Do you use a torch?

I'm pretty excited about it. I really hope its durable because I think it will be getting lots of use.

Just now I plopped some rib eyes in there and went to the gym. Can't wait to sear them off and dig in!
Last edited by StraightForward on Mon Jan 11, 2016 3:27 am, edited 1 time in total.
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Re: Sous Vide devices?

Postby Kelo » Mon Jan 11, 2016 2:56 am

My husband (the cook) got one for Christmas and looooves it.

It looks like a big fancy stick with controls on top. Hooks to a big tub. That is the extent of my knowledge, other than the steak he made the other day was exceptionally tender!

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Re: Sous Vide devices?

Postby Kyra's Mom » Mon Jan 11, 2016 4:19 am

For the (lazy) cooking illiterate...what is a Sous Vide?

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Re: Sous Vide devices?

Postby StraightForward » Mon Jan 11, 2016 5:36 am

Kyra's Mom wrote:For the (lazy) cooking illiterate...what is a Sous Vide?

Susan


Basically it cooks the food in a water bath held at a very specific temperature depending on what you're cooking. The gizmo I bought clips onto the side of the pot and has a pump to circulate the water. Eggs go straight in the water, but most foods, like the steaks we had for dinner, go into vacuum sealed bags with all the seasonings, and then into the water. I did the steaks at 135 and the eggs at 165, a bout an hour each. The garlic flavor really got into the steak, whereas on the grill any fresh garlic would just burn instantly and fall off. I'll do the eggs at 170 next time for hard boiled. The yolks were firm but the whites were just soft enough that I lost a fair bit when I peeled them. Looking forward to cooking salmon tomorrow. The nice thing about this cooking method is that the food can never go over the desired temp, so it's not very time-sensitive - like if you leave a steak in for 1 hour vs. 4 hours, there isn't a big difference in the results, which appeals to my lazy/busy/absentminded side. And since the food is in a sealed bag, it can't dry out. It's a whole new culinary frontier! :D

This particular unit is super easy to use. It has three buttons on top: Power, Time and Temp. Push the temp button, then turn the "ring" that's integrated into the body and the digital readout tells you the temp it's set at. Then it reverts to telling you the actual temp of the water so you can watch the temp rise. It operates almost silently.
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Re: Sous Vide devices?

Postby Wicky » Mon Jan 11, 2016 12:37 pm

The pretty new one https://www.cookmellow.com/
The one I have https://www.sousvidesupreme.com/Default.aspx

Made great turkey in it. As said, cook dark meat separately from light meat. I actually made an entire Thanksgiving meal with it, just cooked it in advance and brought it all down to my mom's with the device, and heated everything up IN the Sous Vide, and it was all great. Salmon. Brussels sprouts (those required some pan time). Acorn squash. Meat, if you use a blow torch or a hot cast iron pan to sear the outside.

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Re: Sous Vide devices?

Postby quinta » Mon Jan 11, 2016 3:12 pm

We have this one:

http://polyscienceculinary.com/products/sous-vide-discovery

We mostly use it for eggs, fish, dried beans, and yoghurt. It is quiet, hits up relatively quickly, and the clamp is good and sturdy. No complaints.

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Re: Sous Vide devices?

Postby StraightForward » Wed Jan 13, 2016 6:27 pm

Wicky wrote:The pretty new one https://www.cookmellow.com/
The one I have https://www.sousvidesupreme.com/Default.aspx

Made great turkey in it. As said, cook dark meat separately from light meat. I actually made an entire Thanksgiving meal with it, just cooked it in advance and brought it all down to my mom's with the device, and heated everything up IN the Sous Vide, and it was all great. Salmon. Brussels sprouts (those required some pan time). Acorn squash. Meat, if you use a blow torch or a hot cast iron pan to sear the outside.


Dang it, now I want to upgrade already!

Quinta, how do you do dried beans, and are they better than by some other method?

I've got a pork loin going in there today, and then I'm going to cook some beets when I get home.

Need to buy a torch.
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Re: Sous Vide devices?

Postby quinta » Wed Jan 13, 2016 8:38 pm

StraightForward wrote:Quinta, how do you do dried beans, and are they better than by some other method?


Time and temp here : https://www.chefsteps.com/activities/sous-vide-navy-beans.

I put the beans in a mason jar with lid rather than the bag, and add onion, garlic and hot pepper to the jar. They come out really tender. Takes longer than the pressure cooker, but I think you get better flavour.

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Re: Sous Vide devices?

Postby viscountessleftfield » Fri Jan 15, 2016 3:24 am

Can you smell the food cooking?

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Re: Sous Vide devices?

Postby StraightForward » Fri Jan 15, 2016 3:47 am

viscountessleftfield wrote:Can you smell the food cooking?


Mostly, no because it's in a vacuum seal bag. Tonight I came home and covered a turkey breast I'd thawed out with pesto and used the Ziploc bag it was in instead of a vacuum bag, and the house did smell like pesto when I got home from the stable.

And OMG, it was ultra-moist, tender turkey breast. This will be an awesome way to cook some meat to have on hand for salads, lunches etc. Between this and my Instant Pot, the rest of my kitchen equipment is feeling neglected...
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Re: Sous Vide devices?

Postby viscountessleftfield » Fri Jan 15, 2016 4:01 am

I'm pregnant and have horrible food aversions, the smell of food makes me so sick I haven't cooked anything other than frozen waffles in weeks.

This might be a solution for us, if I don't smell it cooking I can usually eat a bit of food.

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Re: Sous Vide devices?

Postby KathyK » Fri Jan 15, 2016 7:27 pm

viscountessleftfield wrote:I'm pregnant. . ."

Um, did we know this? Either way, congratulations!

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Re: Sous Vide devices?

Postby viscountessleftfield » Fri Jan 15, 2016 9:40 pm

KathyK wrote:
viscountessleftfield wrote:I'm pregnant. . ."

Um, did we know this? Either way, congratulations!


I need to make an announcement thread. I haven't advertised it, but it's not a secret.

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Re: Sous Vide devices?

Postby WheresMyWhite » Sat Jan 16, 2016 2:52 pm

KathyK, I think VLF mentioned it in the photography thread so some probably knew while others didn't :)

How you feeling VLF?

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Re: Sous Vide devices?

Postby viscountessleftfield » Sun Jan 17, 2016 2:16 am

WheresMyWhite wrote:KathyK, I think VLF mentioned it in the photography thread so some probably knew while others didn't :)

How you feeling VLF?


Still really sick, but it's not really expected to get any better before I have the baby. Just hanging in there with lots of nausea medications.

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Re: Sous Vide devices?

Postby StraightForward » Sun Jan 17, 2016 3:58 pm

viscountessleftfield wrote:I'm pregnant and have horrible food aversions, the smell of food makes me so sick I haven't cooked anything other than frozen waffles in weeks.

This might be a solution for us, if I don't smell it cooking I can usually eat a bit of food.


Congratulations! That seems like a great occasion to buy one. :D I'm also thinking that it would make life with a baby easier since the cooking times aren't very sensitive and it doesn't need tending. Have also read that people use it to warm bottles because it will bring them to a perfect 98.6.

I'll have to try another type of bean, but I tried black beans yesterday and after 4-5 hours they still weren't done. Maybe they are just too old and over-dried, but I think I'll stick to the pressure cooker for beans. Also, quite a bit of evaporation occurred, so it wouldn't do to leave them cooking all day at that high of a temp (I set them at 180, then increased to 190 since they weren't cooking much). Might experiment with lentils though; it seems like the tiny beluga lentils might benefit from very gentle cooking.
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