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
If 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 MoreHot Air Sous Vide?
Comments (24)Erm, no. Sous vide means vacuum packed. You're talking about a method of cooking that has evolved into something other than sous vide cooking. I understand what you're doing, but you need a better name for it.LOL THE HISTORY OF SOUS VIDE This method of cooking was developed in the mid–1970s by chef Georges Pralus (at the internationally renowned Michelin Three-Star Restaurant, Troisgros, in Roanne, France) initially as a means of minimizing costly shrinkage of and optimally cooking delicate foie gras. Chef Bruno Goussault subsequently adopted and expanded the technique to consistently provide gourmet-quality meals to first class travelers on Air France. In the last two decades, sous vide cooking has sparked a wave of culinary innovation and creativity, and has become the secret of top chefs at major restaurants around the world. With appliances such as the SousVide Supreme, this cooking technique is now affordable and accessible to home cooks. HOW TO SOUS VIDE: THE SIMPLE STEPS OF SOUS VIDE COOKING The simple steps of sous vide cooking -- Season/Seal, Simmer, and Serve—require little hands-on time to dial in perfect results every time. Season & Seal– Because the sous vide technique locks in the flavor, the food cooks in its own juices, intensifying its natural flavors. This means that you can season with a lighter hand or in many cases, after the fact. Vacuum/seal the food in air tight cooking pouches. Simmer – Drop the pouches into the precisely controlled water bath. Serve – Many foods, such as vegetables, fruits, and one-dish meals are delicious straight from the pouch. Proteins (meat, poultry, fish) are delicious out of the pouch as well, but may benefit from a quick sear in a hot skillet, under the broiler, on the grill, or with a kitchen torch to impart the beautiful golden color and savory caramelized flavor to these foods....See Morehot air sous vide revisited
Comments (4)Hi Islay, fwiw the first attempts at low temp were done w/hot air. I will take a stab at enumerating the pros/cons from my limited experiments. Air pros: 1. don't need to fill with water (more of a problem with a cooler than a pot) and shlep. Also better for water conservation if you are into that, or for making your operation more portable. 2. in water the bag is there to prevent exposure to water, as it will dilute the flavors. In air you are trying to retain moisture, so you can use saran wrap, oiled parchment, probably foil, etc. Air is more flexible there. You still want it to catch the juices though, so don't put the seams on the bottom. 3. preheat is nearly instantaneous since air is low mass, I don't even bother pre-heating, just drop the food in and plug it in, though heater power is a factor in pre-heat time. Less energy spent on the heat transfer medium only to pour it down the drain. 4. doubles as a precision dehydrator. Air cons: 1. The specific heat of air is much less than water. For a given set temperature it takes longer for the heat to be absorbed by the food to attain that temperature. 2. needs more complicated control scheme as temperature can change quickly, though this is a solved (affordably) problem. 3. very few people experimenting with it, and almost every recipe is geared towards a water bath these days, so while the temperature recommendation holds, the timings are way off. 4. Longer cook times will mean more energy spent on heating the food product (lots of variables). It is an interesting experiment in thermodynamics in any event. That is probably my main motivator :) edit: this site describes the heating difference pretty well https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/thermodynamics-cooking-and-how After all your hand is made out of meat. "Put an empty frying pan and pot of water in a 200°F oven for an hour. Open the door and stick your hand in the warm air of the oven and count how long you can hold your hand in there. Perhaps a minute? Then plunge one hand in the 200°F water and place the other hand on the frying pan. After you get back from the hospital, ponder the fact that not everything that is 200°F transfers energy at the same rate."...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 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