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Lilianna23 said:
My sister and brother have both been trying to get me into sous vide. Seems a lot of advanced thought and prep needs to happen with one. I haven't taken the plunge yet.
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I did not know what it was. A guy was saying at Christmas one year at the meat market he was doing all 8 bones Prime Rib in one. Sounded really cool. I was looking around the apple store and saw an aNova Sous vide on the shelf. Pricey but bought it. Other than needing the foodsaver to take the air out of bags it is simple.
It is a different prep time and maybe a little more work. I like the imagination it inspires. I use it a lot more in the summer than I do in winter. I'm best at beef. I have done stuff with pork that all I needed was better bbq sauce. I got the pork so tender and juicy then since it is already cooked could smoke it at 125. You can paoch scallops in butter. Cook them dry and refridgerate. Slice them thin for a salad with no flavor lost. You can leave a tough cut of beef in for too long and it can't over cook, but becomes so tender you could spread it with a knife.
I'll say it again. The more you play with it I the more your imagination is inspired. It also thaws things very quickly.
For those not heard of it. It is a fan that stirs water with a heat element attached to it. Rare beef is 128 degrees. Set the temp to 128. drop the beef in a food safe bag suckout the air.Submerged in water exactly 128 degress it can't go higher or lower. Once you are confident the temp is through the whole object it is ready. With alomost no flavor loss.
 
PersonalFavors said:
I did not know what it was. A guy was saying at Christmas one year at the meat market he was doing all 8 bones Prime Rib in one. Sounded really cool. I was looking around the apple store and saw an aNova Sous vide on the shelf. Pricey but bought it. Other than needing the foodsaver to take the air out of bags it is simple.
It is a different prep time and maybe a little more work. I like the imagination it inspires. I use it a lot more in the summer than I do in winter. I'm best at beef. I have done stuff with pork that all I needed was better bbq sauce. I got the pork so tender and juicy then since it is already cooked could smoke it at 125. You can paoch scallops in butter. Cook them dry and refridgerate. Slice them thin for a salad with no flavor lost. You can leave a tough cut of beef in for too long and it can't over cook, but becomes so tender you could spread it with a knife.
I'll say it again. The more you play with it I the more your imagination is inspired. It also thaws things very quickly.
For those not heard of it. It is a fan that stirs water with a heat element attached to it. Rare beef is 128 degrees. Set the temp to 128. drop the beef in a food safe bag suckout the air.Submerged in water exactly 128 degress it can't go higher or lower. Once you are confident the temp is through the whole object it is ready. With alomost no flavor loss.
Click to expand...
I've looked at them. I might consider. However, my new oven has an "air sous vide" feature. I haven't tried it yet. It might be easier and less complicated than the water sous vide.
 
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