So DH had this hidden? Was it a present?

I can't wait to see what you'll make. Cool.

A present for himself. Being the father of two dogs, lol.

It was showing up on the advertising sidelines on his laptop the month before fathers day with 50 bucks off and free shipping...i think it was a kickstarter a few yrs ago. I've talked about it forever and a co-worker friend did a hack build and we always talk about our weekend meals....mine always wood fired, cold smoking, etc. and his in a 'not-so-charming' water bath on his Brooklyn deck...it has been a funny back and forth fun and poke.

Secretly i'm excited a little.

Yes! I did the Kickstarter (got one red and one white, and the red is a wonderful shimmery color). Totally agree on the glorious packaging! I was able to use mine in a very small pot (to save water) with a couple of chicken breasts. For Seder, I did turkey breast roulades in a big roasting pan. They were amazingly good!

The secret with sous vide is that you can boost the quality of your marinade and prep ahead all in one step. The vacuum helps with the penetration of the flavor, and since you're not soaking it, just coating, the meat doesn't get mushy. You can leave it a couple of days sealed in the fridge, then cook.

I bet the pork chops would be great!

Big fat pork chop - good choice. Probably my favorite application thus far. I liked chicken breast but "not as bad as steak" was the closest I got to a compliment from my wife. Your WFD post, coupled with a sale at Fairway, has me on my way to buy a few lobsters for dinner. I like SV for them, though I do stay at the high end of MC's temp rec.

6.99lb is not bad for lobster. Funny that i have not received an e-mail from Fairway since i've been back in the states.

Pork chops it shall be. Looking at SeriousEats, chops

I like the method i read somewhere to use a chimney starter outside on the grill but not dumping it. Place a grill grate on top for the intense quick searing heat. I could have that all ready to fire up and no need to use any stove-top heat. (so hot this week). Normally i would do everything on the grill.

I have a small grill grate with a handle similar to the 70's hibachi grates but beefier. Should rest fine on a chimney starter. Holding on to it for the sear.

(pups would love that falling over) ...elder pup had a few younger years where he mastered a grill stealing technique.

Nice!

Lots of good eats from now on. Thick pork chop is a good start. You will enjoy not having to poke with a thermometer, doesn't matter how thick or how frozen. Guaranteed perfect. Never over or under cook.

I have a nice slab of corned beef from St. Pat's Day sale in the SV cooker now. 48 hours, tomorrow night's dinner.

dcarch

Love the chimney idea for a sear!

I think you said the circulator would be run outside too? Great idea. It also makes a great humidifier. :)

Been waiting impatiently for a report...!

Haha. I've been such a sous vide cynic, (in a joking poking fun way) forever. A male co-worker i adore and call 'sue' as a nickname. lol.

I would say it is fantastic. Not really a '!!!'. Another tool for sure. But a very intuitive easy addition to the kitchen. I tried the thick chop first. Then salmon, a t-bone, NY strip, a pack of spiced cube beef, (?), not sure what that was doing in the freezer....used it for chili. Nicely added at the end. No need to sear as that chile was like a mole. (wish i wrote that recipe down)

I have been so familiar and read so much that i really did not have much of a learning curve. Comes to temp i set quickly. Tried a couple different cooking pots...narrow and tall pasta pot works the best for now. It is a calphalon.

DH was 2 hours late that first thick pork chop night. I had made a pea shoot salad w/ feta, tomato, and a mustard yogurt cream. Kitchen was cleaned up, dishwasher run...i was off to my studio and could care less about dinner.

Nice to have a little bubbly bath on the counter and know it will be a great well cooked protein without much effort. Not raw pink, not shoe leather overdone seized up meat fibers. Not at all soft mush that it can be if left to long. It kept its moisture that pork looses most cooking methods so not much shrinkage. I admit we were scared, haha.

We have a good butcher and the pork was from a farm upstate as was the shells, (NY strip) grass fed farm. Grass fed meat is hard to cook usually. Well marbled but tricky. It can shrink really fast on heat. The only one i used the chimney method for the sear. It is expensive steak so well worth the effort....i would be starting the grill anyway so no complaints.

So yeah, i really like it. : )

DH wants to take it to the farm this weekend. Me not so sure. I want to rough it and do the wood gathering and basic smoking....corn on the cob, burger, shrimp and salmon or the cedar plank fun. (it is packed just in case in its nicely designed travel tube) : )

A lazy restaurant or caterer chef can completely abuse the method and have tender but a mush protein outcome like a soft cheese. I've had plenty of that at weddings and buffets.

LOL! She's been wooed to the dark side!

Glad to hear you're happy! Something kept me from getting to Fairway as mentioned above a couple weeks ago, but lobster is on sale again (through today I believe) so I bought eight this noon. Tails and claws were blanched, shelled, and packed separately, awaiting SVing tonight. Tomorrow they'll be stuffed into hot dog buns out in Sag Harbor. :)

I also bought a whole filet mignon, probably all for me since I'm eating a lot of protein lately, so I've got plenty to experiment with to see if I can come up with a time and temp that I like at least as much as traditional methods. I will say, although it doesn't do anything my old setup doesn't already do, having a one-piece attractive unit does make it more conducive to actually using it!

Plllog, haha. Yeah, oh well. Just wish DH would join in on the fun. I knew he would want me to do the duty. Did teach him the controls tonight. Set temp, press 'on'.

Foas, wish i knew about the lobster. DH was there last night but i just needed a mix of olives for the weekend. Capers and cornichones for the smoked salmon. Finally have chosen a blue cheese i buy consistently. They must have about fifty blues.

I was going to ask about your lobster method. So thanks for that!