CH Runners

Not Running => Food => Topic started by: The Turtle Whisperer on January 18, 2017, 09:56:42 AM

Title: Sous Vide
Post by: The Turtle Whisperer on January 18, 2017, 09:56:42 AM

I'm intrigued.  Especially now that a good device is now often around a hundred bucks.

A search showed a couple of folks here are using them. 

Pro's con's? 

Title: Re: Sous Vide
Post by: ihop on January 18, 2017, 10:00:29 AM

I am going to ignore this thread because I don't need another appliance in my kitchen.   :D

Title: Re: Sous Vide
Post by: caribougrrl on January 18, 2017, 10:11:53 AM

I have never seen anyone successfully win a cooking game show using one.  Pretty much if they go to the sous vide, you know they're going home.  That about sums up my experience...

Title: Re: Sous Vide
Post by: The Turtle Whisperer on January 18, 2017, 11:26:40 AM

Quote from: ihop on January 18, 2017, 10:00:29 AM

I am going to ignore this thread because I don't need another appliance in my kitchen.   :D

They're small!   ;)

Quote from: caribougrrl on January 18, 2017, 10:11:53 AM

I have never seen anyone successfully win a cooking game show using one.  Pretty much if they go to the sous vide, you know they're going home.  That about sums up my experience...

Hmm.. well, something to think about. 

OTOH, I'm suffering from a bad case of G.A.S. 

Gear Acquisition Syndrome.  :D

 

Title: Re: Sous Vide
Post by: hally on January 18, 2017, 03:16:37 PM

My friend who is a good and adventurous cook got one and loves it.

Title: Re: Sous Vide
Post by: GeekMaster on January 18, 2017, 05:05:19 PM

I use the oven for steaks.  275 degrees for as long as it takes for the interior to reach 125- 130 degrees (rare to medium rare).  Usually takes an hour or less.  Then sear in a pan. 

The steak is a uniform red or pink right to the edge and very juicy.

No need for another device.

Now, anyone use a Searzall?  I got one as a gift but have not yet used it.

Title: Re: Sous Vide
Post by: onawhim on January 18, 2017, 05:33:14 PM

Quote from: caribougrrl on January 18, 2017, 10:11:53 AM

I have never seen anyone successfully win a cooking game show using one.  Pretty much if they go to the sous vide, you know they're going home.  That about sums up my experience...

1.  Right up there with foam  :D

Title: Re: Sous Vide
Post by: caribougrrl on January 18, 2017, 05:51:19 PM

Quote from: onawhim on January 18, 2017, 05:33:14 PM

1.  Right up there with foam  :D

so true!

Title: Re: Sous Vide
Post by: The Turtle Whisperer on January 19, 2017, 07:29:32 AM

Quote from: GeekMaster on January 18, 2017, 05:05:19 PM

I use the oven for steaks.  275 degrees for as long as it takes for the interior to reach 125- 130 degrees (rare to medium rare).  Usually takes an hour or less.  Then sear in a pan. 

The steak is a uniform red or pink right to the edge and very juicy.

No need for another device.

Now, anyone use a Searzall?  I got one as a gift but have not yet used it.

I looked at some of the vids.  I can see how it would give you almost complete control on the sear. 

Title: Re: Sous Vide
Post by: Natasha on January 19, 2017, 11:48:30 PM

I want to taste a sous vide steak first.

Title: Re: Sous Vide
Post by: The Turtle Whisperer on January 20, 2017, 07:27:53 AM

Quote from: Natasha on January 19, 2017, 11:48:30 PM

I want to taste a sous vide steak first.

That's sounds very practical and unadventurous.  :skep:

Title: Re: Sous Vide
Post by: diablita on January 20, 2017, 09:29:28 PM

Quote from: onawhim on January 18, 2017, 05:33:14 PM

1.  Right up there with foam  :D

and risotto.  Don't make risotto people!  You're going home!!!