'OTDCVADHD'. Original Topic Disregarded Co Vid Attention Deficit Hyperactivity Disorder. (be kind as we are all nuts right now,😂,) Not making fun of mental health dealing with family members. (wow). Yes, I have issues with plastics. Going back 30+years. Not just the containers, but the processed foods heated, marinated, and grilled/broiled/Microwaved. I use my microwave, in my pantry, maybe once a month....no plastic. Even then always ceramic or glass. When I visit, my mother hides her 30 year old plastics she uses. Frugal, she does not want to hear about the heath issues. They microwave daily or boil stovetop. In old plastics and old scratched non-stick teflon. The few pans I gifted them, stainless, and sheet pans, are spotless when I visit as they don't use them at all. I pack a small crate when I visit. Can't find my 'gifted' cooking items as they are off into a bedroom closet or garden shed....a danish dough whisk in the shed among screw drivers, lol. (she still uses a trashed teflon cookie sheet from years ago.) I found my sheet pan 'gifts' in the linen closet. Islay was not bring up leaching plastics via sous vide. Quite the opposite.

I don't think I'd want to boil mine if I didn't have to, and don't like the idea of fat and stuff from the sausages getting up into the works. If the sausages are being cooked in water, fine, just put them in a container in the bath. I've only done it with PP plastic, which isn't much of an insulator, but I know people do use the "water oven" with glass jars to good end, without having it interfere with the temperature. It would be easy to check other vessels. I'd guess that once it comes to temperature, keeping it steady within the vessel shouldn't cause a significant temperature fluctuation. The biggest I've done that way is a five quart container of milk for making cheese which has to be held consistently at eighty-some degrees for 12 hrs. That's probably a little more forgiving than the bangers, but when I've checked at various times through process, the milk inside the container was the same temperature as the water outside. I'm remembering now that I did do the glass jars once, but I forget for what. It wasn't cake, though people do that... It wasn't "canning". Whatever. That's what I'd do...

“ Why you should trust us----- He has been cooking with sous vide, starting with the original Anova Precision Cooker, for almost a decade.----“ I have been working with sous vide more than two decades, even before sous vide machines were available. I had to build my own from scratch. I still do not think I can ask someone to trust me. “---And it won’t heat up your house while cooking, either, which can be a blessing for those without air conditioning during the hot summer months.---“ I am not sure about that. Running 800W-1,000w heater and water pump non-stop 24 hours to 72 hours in an un-insulated metal cooker means lots and lots of BTUs and moisture for your air conditioner to remove. “---it can do much more. Like---foot baths---“ You will be crazy to put your feet inside a container with live high voltage electrical components running which are not designed for foot bath use. “---Temperature accuracy and stability:---------“ Look at their pictures; you don’t need to have much science knowledge to tell that the comparison testing method under dissimilar conditions is meaningless. Besides, a sous vide cooker uses PID controller electronics and software, which are programmed to know what kind of material is your cooker, aluminum or stainless steel or plastic, what shape of meat and size and frozen or room temperature, if your kitchen has or has no air conditioning, etc.etc. and make continuing adjustments to changes to keep the precise temperature you want. “----Speedy heating---“ Not that important for long cooks. For large quantity of water? It’s cheaper and quicker to use preheated water from your stove in your sous vide . “---We also give bonus points to cookers that have a manual calibration option---“ A sous vide cooker cannot boil water or make ice, so how do you calibrate. Even if you have a certified calibrated thermometer, still, I fail to understand the need to correct a sous vide cooker if it is just off a fractional degree. Normal cooking can be off by 20F to 30F. “-----Ultra quiet---“ I have not seen noisy sous vide cookers. In any case, there is no need to be ultra quiet in a kitchen. As a matter of fact it is good to have an appliance to make some sound so you can hear it’s working. Sorry, I know it's published by The NY Times, they must know what they are doing. After all, they did say "Trust us" dcarch

Here it is…or a part of it anyway. It is quite tender, not filet tender but it can be cut fairly easily with a table knife. The cleaner cuts were done with a sharp kitchen knife. This is a cow bought by DD and DSIL (50%), Sister and DBIL (25%) and a good friend (25%). It was pasture raised until the last month or two when it was given corn. I would say this chuck roast cooked sous vide for 30 hours at 135.5 degrees is at least as tender as a porterhouse or a T-bone, maybe even a ribeye. It has a good chew but is not chewy. I have cut it into slices for sandwiches later in the week. Where I couldn’t get a good slice, I chunked it up for vegetable beef soup. And I saved a couple of good size chunks to eat like roast. I had to clean off a fair amount of fat and a couple of bones (saved the bones to go into the soup). I am not pleased with the wire rack I had in the water bath. It rusted! I thought I had a stainless steel rack. Guess not. @petalique, I’m not a prime rib fan. I generally find it too chewy. This roast cooked sous vide is more tender than prime rib in my opinion. I did not marinate it. All I did was put a lot of Jane’s Crazy Salt on it, which was adequate, but it could have been better seasoned. I use a FoodSaver vacuum sealer so no wet seasonings for me. I’ve tried the water displacement method, but I prefer vacuum sealing.