Sous Vide Cooker


#1

Do any of you clowns have a Sous Vide cooker?
It ended up being the big haul for Christmas and before I go stumbling around the Inter-Webz I thought I would check in with all of you first.

Resources?
Websites?
Recipes?

Suggestions??


#2

Paging @Claude505 and @BalekFekete.


#3

https://cdn.meme.am/cache/instances/folder85/400x/54520085.jpg


#4

Anova is the brand I have and I love it. It comes with an app and cookbook, etc. That will tell you everything you need to know.


#5



#6

So helpful!


#7

I got the ANOVA as well @Claude505. Great to see you using it on a cooler. Great idea!

@D1G1TALC1PHERS - so much easier to ask the unwashed masses for help as opposed to reading directions


#8


#9

That picture is from New Year’s Eve. I did some more NY Strips in the cooler. I use a cooler some to reduce energy usage (less heat loss) but mostly because its the only vessel big enough when I need to cook a bunch of steaks.

I missed my peak grilling window on these steaks and didn’t get the char I wanted on them. But they were still amazing. The char on the Christmas steaks was probably the best I’ve done. I used a Roquefort and goat’s milk butter drizzle on these and the ones from Christmas.

136.5 degrees is my preferred cooking temp. And don’t use olive oil if you are going for a really good char. It burns at too low of a temp. I’ve had success with grape seed oil and sunflower seed oil.


#10

If you’re doing regular steaks, fish, or chicken, the container doesn’t matter all that much because the cook time is relatively short - under an hour. Now if you’re going to do a lower, slower cook across multiple hours, then thermal retention comes into play (as well as evaporation). I’ve only needed to use insert from our fryer - nice and deep yet not monstorous.

Doing the marinade right in the sealed bags is best way to go. I’ve done a rosemary oil one that was awesome. Also did a sage butter with a set of salmon steaks that came out great.

As Claude had indicated, only must do is the char after you’re cooked. I gave a searing burner on my grill I use, but have also used the cast iron skillet as well.

Experiment a bit and you’ll figure out what works best for you.


#11

Don’t you miss the smokey flavor you get with charcoal grilling steak?


#12

Nope, not when it’s replaced with a tasty marinade or rub…


#13

A good quality steak doesn’t need a rub or marinade.


#14

Don’t Kavemen eat their mastodon raw?


#15

Any steak needs to be seasoned. That’s all a rub is. A rub can just be salt and pepper if that is your choosing.

But that’s the thing about sous vide you can turn a shit cut of meat into something juicy and edible.


#16

we aren’t savages for fuck sakes.

I prefer my mastodon fillet seasoned with kosher sea salt and fresh cracked pepper grilled medium rare over a pecan wood fire.


#17

You’ve obviously never had a properly charred, sous vide steak. It lives up to the hype.


#18

I am grabbing some steaks tonight and will be breaking my cooker in this weekend. Thanks for all the tips!


#19

I would of suggested practicing on Hooker meat. It’s cheap and I know of a good source.


#20

Lala I think Claude is asking me out on a date.