/ck/ - Food & Cooking

[Antarctica No.7236700]

Will sous vide go mainstream? If so, how long will it take?

[Anonymous No.7236711]

>>7236700
thats for people who cant cook and like boiled chicken

[Anonymous No.7236715]

>>7236711
how many do you own?

[Antarctica No.7236723]

>>7236715
>replying to obvious shitposts

[Anonymous No.7236742]

Chef steps have been pushing it for over a year now. I think it's a meme fad desu.

[Anonymous No.7236782]

>>7236700
sous vide is the fondue of the 2010s

[Anonymous No.7236788]

>>7236700

Immersion coils have existed for a long time...

[Anonymous No.7236795]

i don't like cooking my food in a plastic bag

seems low class

i don't care how classy it is

[Anonymous No.7236820]

Don't think much anymore than it is.
I used to hear more about it a year or two ago, now it's back to nothingness.

[Anonymous No.7236824]

>>7236782
except you can only melt cheese and chocolate with fondoue sets

with sous vide, you can thoroughly cook meats and vegetables to exact temperatures, while retaining and maintaining color, but you can also reheat soups without overcooking them, ferment yoghurt or natto at their exact ideal temperatures

It's no different than using a digital scale. If you want exactness in the kitchen, then it's a useful-as-fuck item

[Anonymous No.7236833]

>>7236824
fair enough. maybe i meant more in terms of kitschy, ephemeral kitchen gadgets. no doubt people will always use sous vide. but it's pretty much yuppie-core right now. people will stop caring about it after a few years.

[Anonymous No.7236842]

It's pretty mainstream already, the clamp thingies just need time to find their way into the seattle/ny twentysomething's houses

[Anonymous No.7236843]

>>7236715
0, I can actually cook

[Anonymous No.7236849]

>>7236833
I can see where you're coming from, but keep in mind that its popularity is the reason we're no longer limited to this machine, or the ridiculously overpriced polyscience device. It used to be that you had to spend a minimum of $500+, but now you can get a device, that's very easy to store, for just around $100--making it *very* accessible.

[Anonymous No.7236857]

>>7236849
oh, i'm not exactly shitting on sous vide. i think it's brilliant. very versatile, and i'm glad that the price has plummeted so. i just don't think it's a practical kitchen item for most people. you will start to see sous vide sticks showing up on the shelves at goodwill in the next five years, mark my words.

[Anonymous No.7236867]

>>7236857
The main logistic issues are space and energy. A cooler fixes the latter, but not the former, assuming you're willing to drill a very simple hole in the top. You can make 72-hour short ribs using a very small amount of power because the insulation keeps the heat in and the actual device doesn't work as nearly as hard.

But yeah, that then means storing a cooler specifically for your cooking for it.

[Anonymous No.7237366]

I just bought an Anova machine today. It should come in about two days. I'm looking to buy a vacuum sealer to go along with it. Don't have a shit ton of money to get the super high end ones but I'm currently debating between Nesco and Foodsaver.

Do you guys have any experience with either? or other recommendations welcome at this price point give or take

[Anonymous No.7237444]

>>7237366
please respond

[Anonymous No.7237456]

>>7237444
My mom had a foodsaver vacuum sealer for a long time. It worked pretty well.

I've never bothered to buy one myself though so I don't have any personal recommendation to make other than the fact that the foodsaver sealer my mom had 20+ years ago worked fine.

[Anonymous No.7237723]

>>7237366
don't do what I did and buy the gun type sealers, waste of money on the bags unless you wash them.

[Anonymous No.7237741]

>>7236700
The waterbaths are way to clumsy for the avarage household.
It will go mainstream once steam combi ovens with sous vide functions become cheap in 5 years or so.

[Anonymous No.7237836]

>>7237366
Most of the things you can cook sous vide can be done using the water displacement method.

The Foodsaver type sealers don't work very well with liquids.

[Anonymous No.7237910]

>>7236742
Tbh you can just type TbH with different capitalization to bypass the filter tBh.

[Anonymous No.7237963]

ANalysis Of VAriance

[Anonymous No.7237974]

if its cheap i wouldn't mind getting it

[Anonymous No.7237999]

>>7237366
>>7237836

I read a sous vide article a few weeks back where the site recommended a machine that worked with standard ziplock-style bags so you didn't need any specialty bags but for the life of me I can't remember what it's called or where I read it, I'll go hunting a post a response if I find it.

[Anonymous No.7238017]

>>7237999
http://www.oliso.com/vacuumsealer/

I think it was this but it says it uses its own ziplock style bags. Maybe I misremember.

[Anonymous No.7238027]

>>7236711
You mean poached chicken? Poached chicken is legit quality when done properly, you untalented fuck.

[Anonymous No.7238103]

I'm interested in sous vide for the same reason I like slow cookers. It saves stovespace and let's me slow down.

I'm also fond of having juicy meats without havng to carefully care for them.

[Anonymous No.7238347]

it will 'go mainstream' if someone works out how to make a constant stream of money from it i.e: selling proprietary bags or pre-prepped meals with instructions on the bag. then it is feasible that every household will want one.

as it stands it isn't really the huge time saving measure that a lot of people think it is. the food that comes out of it generally looks and tastes unappetising without further work done to it and it's hard to improvise with unless you have a fundamental understanding of the subject.

[Anonymous No.7238587]

>>7237366
I've had a big silver foodsaver I got from Sams club about a year ago. I absolutely love it. I even got the Mason jar lid attachment so I keep all my powders and stuff in vacuum sealed jars.
As for the bags, go read amazon reviews for off-brand bags and you'll be set. I think I pay $25 for 2-50ft rolls.

[Anonymous No.7238611]

>>7236867
I find it practical. I can keep frozen chicken frozen (i forget to thaw the night before or didn't feel like I'd be eating chicken the next day), put it in a bag with seasoning, let it sit in the large pot on the stove with the Anova for two hours, and have perfectly cooked chicken I was too lazy to put any time in. And if it sits longer than two hours, so be it. I thrown it on the skillet for a few seconds per side if I want the works. I prefer fish thawed beforehand for some reason. But it works good with frozen chicken.

[Anonymous No.7238620]

>>7237366
I got a Foodsaver. I dunno why but it didn't seal well at first. I had to reseal a few times. Now it works well. Maybe it needs to get worked in a bit.

[Anonymous No.7238623]

>>7236849
This shitty thing doesn't even circulate the water.

[Anonymous No.7238627]

Isn't chipotles meats sou vide?

[Anonymous No.7238639]

>>7238623

It doesn't need to because the heating element wraps all around the "tank".

[Anonymous No.7238641]

>>7238627

The carnitas might be, but the chicken and beef are cooked on a grill. You can watch them do it.

[Anonymous No.7238818]

>>7238347
It's really just the meats that loo unappetizing when they're cooked, because we're not generally psychologically adjusted to seeing it cooked without the sides browned or charred. Vegetables on the other hand, appear more vibrant than before, in most cases.

[Borneo No.7238942]

>>7238347
>tastes unappetising
It's the opposite. Meats do come out greyish but god damn they are perfectly evenly cooked inside no matter the shape/size of the cut. I've only ever used the ghetto big pot of water/thermometer sous vide method but I really like it. Pull it out once in a while to impress friends.

Once I get the dough I may invest in that chefsteps stick circulator, its cute and is neat if it can do all the things it says it can do.

[Anonymous No.7238955]

>>7238942
>its cute
no youre cute

[Anonymous No.7238972]

>>7238942
>Pull it out once in a while to impress friends.

>>7238955
Back off. The lady is spoken for.

[Anonymous No.7238986]

>>7236824
best post so far. that's why I use an oven with thermometer that can be regulated down to 60C