For those interested, sous vide circulator 2 for $249
12 years ago
Featured Answer
Sort by:Oldest
Comments (24)
12 years ago- 12 years ago
Related Discussions
Sous Vide - First Impressions
Comments (35)I definitely have a Sous Vide Supreme on my want list but since I recently dropped about $700 on a VitaMix set at Costoc it will probably be a while. :D One dish that really fascinates me when prepared Sous Vide is Fried Chicken. Have you tried this before? I love experimenting with new techniques to improve fried chicken and this one is very promising. (My other favorite method is pressure cooker fried chicken but that's pretty dangerous if you don't have the right equipment!) To make Sous Vide Fried Chicken soak your chicken in a strong brine for 30-40 minutes, rinse and soak in seasoned buttermilk for 8-12 hours. Season the meat with your preferred spices, maybe a little hot sauce or fresh buttermilk. Put the chicken in vacuum bags and cook at 160F for an hour. At that point you can dry the meat, coat in seasoned flour and fry it. Alternatively you can chill the meat down in ice water and hold in the fridge for quick frying later. The benefit to that method is that you can do all of the prep work for fried chicken in advance. Also, there are no worries about undercooked centers or dried meat. The chicken stays incredibly moist and the flavors really penetrate the meat. It's great if you want to cook a large amount of fried chicken for a crowd in a short amount of time. It's also good if you want to fry chicken to order. One warning though, you might want to cook the chicken to 165 though since the USDA has recently revised their meat cooking guidelines. Here is a link that might be useful: Hacking Your Slow Cooker: D.I.Y. Sous Vide Setup...See MoreIf you are Interested In Sous Vide
Comments (4)Did you see that they've partnered with Kenji from Serious Eats for the app? That should be a big improvement. :)...See MoreDon't like sous vide?
Comments (73)Artemis_ma, I had 146 written originally, but have changed it to 148 – thank you. OT: I woke up in the middle of the night last night, literally sat up, and almost said aloud “that is artemis ma’s kitchen!” Forgive me, I didn’t remember your reveal post, but I guess it’s been in my subconscious all the while… I love your kitchen (said that a while back, but worth repeating). I even remember a family member had made or found an incredible crazy-looking langolier-like (from a Stephen King book) metal creature sculpture with eating utensils which I adored! I hear you, I’m now in TN, where the humidity makes me soaked after 10 minutes outside. I loved NM, the heat so dry… but DH is here, so I am : ) Plllog, you have a good point. I was thinking if there were followers, or later someone searching, they’d like to hear a newbie’s experiences, but yes, this is a long thread now, and many might skip over some of this invaluable information accidentally. I’ll start a new thread but include reference to this one. I’m (again) saving your comments. I need to write all this out in a notebook – writing it again will help me remember without having to look up things every time. I put a towel over and around the container with my long-cook meat yesterday and had been watching the water level like a mother hen : ) Sherri, I’ll keep your comment in mind about fast sears. See? These types of learning experiences are so helpful and I feel others can also benefit! That’s what I’d read Islay! Endive with butter and ginger? Instant gratin? My brain is in joyful overload! Bragu, I’d never have thought of that combo, ever… will now! Sleeve, I think I will start a new thread.. Yes, I will put sous vide in the title : ) “In a 'part-2' thread I'd like to hear some recipes.” – Last night I was thinking the same thing! I’ll make that request and share what I’ve got thus far (which isn’t much, but it’s a start!). Ha! There’s a very happy dog at your home! Did you smile or grumble? I’d have done both! Ah, so you use it for lunches and tacos! Or were going too.. Oh my, that London broil… I hope I’m not sous vide’ing (OK, how do you say it???) the round sirloin tip roast too long… oh well, trial and error! Sleevendog, I know I sound dense, but to clarify: You had a London broil that had been sous vide earlier, then you smoked it 45 minutes at 180-200 F to finish? Because, I’m thinking I can get (even in this heat) the weber and pellet tube at 200 F… I have yet to pre-sous vide and freeze anything – because I need to get my times and temps down before doing several at once. This is so embarrassing, but it’s the only way to learn: I looked for a London broil last Tuesday - but I was also looking for Top Round (which I also couldn’t find). Now I understand London broil is Top Round or Flank Steak or the way it’s prepared??? I bought the ‘round sirloin tip roast’ because it was cheap, and have never bought one before (it’s about the same thickness I think as Sleeve’s London Broil pic). It’s my understanding the top round is more tender than the sirloin tip, but the sirloin tip has some flavor. I’ve stared at photos of cow cuts, read multiple beef articles and my brain is now sous vide! If anyone can clarify what a London broil is, I’d appreciate it!...See MoreSous Vide thoughts about when people don't like it
Comments (12)Yes, crispy brown comes from dry heat. There are a few ways of doing it, but as you surmise, it happens outside of the actual sous vide cook. The advantage is that it's cooked 100% through and through to the temperature of your choice while sous vide. There's no perfect sear with blue raw meat happening. For a steak, it's often sous vide cooked, all the way through, then removed from the pouch, juices dried off, then seared in a screaming hot pan. You don't have to hold back the searing temperature, because the meat is thoroughly cooked. This is how the famous "edge to edge" is achieved. There's the dark caramelized sear edge, but no ring of brown, dryer interior and pink center. Just the desired doneness, color and texture all the way. You can make red meat "well done" this way, as in killing pathogens, while still having the soft texture of medium rare. You can also cook it at a higher temperature if you want a firmer texture. It's the temperature setting you're cooking to, not the time, though, of course, higher temperatures still take a bit longer. For other uses you can also do "reverse", where you sear first and then seal sous vide and cook with the circulator. I forget when that is done. That wouldn't be for crisp, of course. You can use sous vide ("under vacuum") to hurry marinades. That's just sealing it in the bag with the vacuum machine, not cooking it. One of the catering joys of sous vide is that on Wednesday, when you receive your poultry order, you can prep Friday's skinless chicken breasts, including the flavorings and herbs, vacuum seal and refrigerate them, then put them in the circulator to cook a few hours before service. When you're approaching time to plate, you can remove them to a sheet pan and put them in the oven for five minutes to brown, or just plate them with a sauce. You're never going to get crisp skin sous vide. All the moisture is held inside, which is great for the flesh, but doesn't dry the skin, which is what makes it crisp. You're not going to get fond, either. There's no Maillard reaction. But you can also just roast off some trimmings and make a pan full of fond. This is where cooking sous vide at home parts with catering. There isn't enough fond in catering to do the job so you're making it anyway. At home, it's a side benefit. Other than to try recipes before serving to company, I don't bother with sous vide for just us. There's no point when I have so many other tools. If you go to the Anova website, you can find all kinds of recipes using their circulators that seem a bit ridiculous, like making cakes in mason jars. As experiments in what you can do, however, they're interesting, and could inform a decision later. The great thing about an immersion circulator that you use with your own vessel, like I have, is that you have an instant spare oven. But what if one kid has football practice, another has show choir, and the third has cub scouts. Besides screaming, you need to chauffeur them and feed them after the boys get home and before the girl leaves. There's drive thru. Ugh. Or crockpot. Or, if like me you have two circulators, you can set your chicken and potatoes to cook sous vide before the scout meeting and have your salad ready, and by the time coats are off and backpacks stowed, everybody's eating a wholesome, perfect temperature, dinner together, whenever you got home, and all your time going to eating it and talking to the kids, rather than fixing the meal up (even microwaving or other reheating takes time) and being late to choir. It's just a tool. There are other ways to achieve what you need to achieve, and people have been cooking for thousands of years without it. I think it was invented a bit over 200 years ago....See More
12 years ago- 12 years ago
- 12 years ago
- 12 years ago
- 12 years ago
- 12 years ago
- 12 years ago
- 12 years ago
- 12 years ago
- 12 years ago
- 12 years ago
- 12 years ago
- 12 years ago
- 12 years ago
- 12 years ago
- 12 years ago
11 years ago- 11 years ago
- 11 years ago
- 11 years ago
- 11 years ago
Related Stories
HEALTHY HOMENatural Beds: How to Shop for a Greener Mattress
Before bouncing from store to store, start here to find the right chemical-free mattress for you
Full Story
HOUZZ CALLShow Us the Best Kitchen in the Land
The Hardworking Home: We want to see why the kitchen is the heart of the home
Full Story
SAVING WATER11 Ways to Save Water at Home
Whether you live in a drought-stricken area or just want to help preserve a precious resource, here are things you can do to use less water
Full Story
KITCHEN DESIGN5 Home Cooks Share Their Favorite Family Recipes
Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes
Full Story
BEDROOMSRest Easy: Myth Busting for Bedding and Mattresses
We put to bed some of the misconceptions that may be keeping you from a good night's sleep
Full Story
KITCHEN DESIGN12 Items Worth a Spot on Your Kitchen Counter
Keep these useful tools and accessories out in the open to maintain high function without spoiling the view
Full Story
EVENTSNovember’s Hottest Home Design Events
See what’s on the Houzz list of things to see and do this month
Full Story
bob_cville