Sous vide?

[Anonymous No.12485878]

Anyone give sous vide cooking a try? I was curious, so had to pick one up.

It can hit any steak at a perfect temperature, with a nice sear before serving, and it made the best pork chop I've ever had in my life.

It's great for vegetables too - it's my new favourite way to cook brussels sprouts.

[Anonymous No.12485885]

My first steak attempt - medium rare was the target.

[Anonymous No.12485890]

>>12485885
Oh, and steak was bison, that's why it's redder than beef.

[Anonymous No.12486100]

>>12485878
I think I want one too..I want to use it for my cafe..does it work fast or super slow..I would like to prep mostly eggs, carrots, broccoli..etc etc..what brand did you get?

[Anonymous No.12486310]

So other than steak, what can this thing actually do well?

[Anonymous No.12486321]

>>12486310
probably pleasure your wife

[Anonymous No.12486442]

>>12486100
It depends completely on what you're cooking. A steak might take 90-120 mins, but chicken cooks twice as fast. The temperatures vary a lot too (usually 130 to 150 for meats) - you can get different results just by changing the setting a couple of degrees, which is why the recipes are so specific. Vegetables are usually at a much higher temperature, around 180, but the results have to be tasted. There's no real other equivalent. The key is that everything finishes EXACTLY the same temperature, all the way through.

Eggs are special though: Temperature cooks the whites, and time cooks the yolks. So you can have a firm white and a liquid yolk, or a runny white and a solid yolk. You really have to play around with it to find what you want.

[Anonymous No.12486453]

>>12486100
Oh, and the brand I bought was "Wancle". Chinese, yes, but it's a very simple device with very little that can go wrong, and it's given me a year of flawless service so far. About $100 on Amazon.

The most popular brand is probably Anova, but it has all sorts of useless features like Bluetooth. I see no use for that, and it'll run you about twice the cost.

[Anonymous No.12486470]

>>12486310
Anything solid.

It SHINES with pretty much anything meat. It can make a chuck roast taste like you spent five times as much on it. Reason being, everything's in a vacuum bag - all those juices and rendered fat have nowhere to go. It just bastes.

Most vegetables work very well too, especially ones that are easy to overcook; asparagus, brussels sprouts, string beans, peas.

Some people like their eggs. I prefer mine done the conventional way.

[Anonymous No.12486816]

>>12486453
Thanks..I saw that too..the bluetooth/wifi wouldn't seem needed..you'd have to be in close range too even utilize these ideas..I heard joule was the best out of anova..I was thinking about a american made one poly science..they have a basic one that goes for $250.00..I think it would be better to pay a little more for USA made and it'll be easier and of better strength...but they do say to use the joule app when you cook..it had a ton of recipe guidelines that are proven..I want one..

[Anonymous No.12486842]

>>12485878
Fren bought me a Anova, works well but last time I made a filet mignon at 133 and it seemed medium well. On NY strip it was medium rare to medium, so I don't know what's wrong. 1 hour each time.

[Anonymous No.12486852]

>>12485878
what does this thing actually do? It's like a water heater that circulates water in a pot? Who came up with that name?
>hey what should we call this thing so it will catch on and people will remember it

[Anonymous No.12487000]

>>12486852
While what people are actually selling are water circulators, they are made with the intent of them being used for Sous Vide, which is a relatively old french technique sealing food in a bag (and ideally pulling a vacuum on it) before cooking it in water. with a circulatory, it allows for much more precise and foolproof ways to cook food. They didn't come up with the name. as for how well it works, there's some pretty cool modernist shit you can do if you also have a vacuum sealer, but most people just use it as a way to easily and consistantly cook stuff like steaks before finishing them on a pan. due to how the machine basically does all the work, it lets people who are basically complete idiots make basically perfectly cooked food. Ja/ck/ actually managed to succesfully make an Eggs Benedict with one of them, although it didn't look great.
tldr. a robot is most likely a better cook than either of use are.

[Anonymous No.12487094]

>>12487000
how do you cook with marinade or seasoning? Do people just cook raw steaks with nothing on them?

[Anonymous No.12487118]

>>12487094
The opposite - you can put anything you want in the vacuum pack with the food.

[Anonymous No.12487122]

>>12486852
It's a water circulator/heater that can maintain very precise temperatures.

"Sous vide" is just French for "under vacuum".,

[Anonymous No.12487127]

>>12486852
The French. Sous vide literally means "under vacuum" because of the food being cooked in vacuum-sealed bags.
The original idea of low-temperature cooking is from the late 1700's, the adoption of it with modern technology is from the mid-70's.

The fact that it's French haute cuisine should tell you just how practical it is for the home cook on a regular basis (IT'S NOT) but it works very well in a restaurant setting. There's a lot of "trying to dupe bored housewives, gullible boomers, and millenial foodies into buying more shit they don't need" going on.

[Anonymous No.12487135]

>>12486453
>with very little that can go wrong
It has a heating element, it plugs into the wall, and it's meant to go in water.
There's a LOT that can go wrong there, imo.
>>12486100
>carrots, broccoli
You definitely do not need a sous vide for this.
>eggs
You better be selling a LOT of fucking poached eggs to want one of these.
Every other kind of egg is cooked more expeditiously on a grill. You've lost the plot, kid.

[Anonymous No.12487194]

>>12487135
The electrics never touch the water, prissypants.

You don't NEED saucepan for those ingredients either.

It's a new technique, there's no reason to shit on it unless you can't get it right any other way.

[Anonymous No.12487493]

I made beef tenderloin yesterday. It gets perhaps a bit too tender when done sous vide, but it's great for cheaper cuts

[Anonymous No.12487531]

>>12487118
This pic makes me wonder: can you just use ziploc bags?? I figured that was a bad idea

[Anonymous No.12487539]

>>12486310
I made a perfect prime rib in mine, also some great spare ribs that I deep fried after I took them out of the bath

[Anonymous No.12488734]

>>12487531
Ziploc is pretty inert, and even then you never heat up the water to any point at which the plastic would start to degrade. although, the guys who do the cool shit that I was talking about generally use dedicated vacuum seal bags.

[Anonymous No.12490153]

>>12488734
I was worried more about leakage through the opening than the plastic itself

[Anonymous No.12490185]

>>12490153
I cook with ziplock and simply clamp the opening to the side of the container so it never goes under the surface.