Sous Vide, who's doing it?

[lint]

Originally posted by blitz
22 Quart or bust!

Thanks for the link, I picked up an 8 quart and lids as well.

the 22qt is on sale as well. thinking of picking that up for anything bigger, but for now, the 12 qt is a great size. and both can use the same lids

[D'z Nutz]

The cambro containers are at the food warehouse place by The Toad and Turtle in the NE on Barlow if you guys want to check the sizes yourself.

8 qt - $16.97
12 qt - $22.97
18 qt - $27.97

Prices don't include the lids and I forget how much they were.

[lint]

here's my rubbermaid. the lid is really easy to cut with scissors, just have to be careful not to stretch it too much

» Click image for larger version

[killramos]

I always do mine in a stockpot. Would need a rubbermade or something if i ever decide to do a pulled pork or soemthing. Stock pot is great for chiken, steaks, etc.

[flipstah]

I'm going to try it with a cooler haha!

[drtoohotty1]

Here's my setup

[ExtraSlow]

Anyone do a brisket this way? Could be interesting.

[Strider]

Originally posted by ExtraSlow
Anyone do a brisket this way? Could be interesting.

https://www.chefsteps.com/activities...smoked-brisket
This is on my list to do, just got my No 1 Prague Powder in the mail from Amazon

[Dave P]

Lets see some finished foods!

[Stuart]

Well, I know where this months surplus money is going...

[lint]

Originally posted by Dave P
Lets see some finished foods!

I've mostly been doing steak, and medium rare has never been easier.

[The_Penguin]

Used the WiFi feature for the first time today.
We get these garlic pepper chicken breasts from Costco, and I had vacuum sealed 2 and thrown them in the freezer.

Dropped them in the water and went to my mom's place. About 1:00 I thought "oh shit, I forgot to start the Anova!" Started the app on my phone, and started the cook. Cool!

Since I was a bit late starting them, I went up to 158 from 154, and while they were good, they may have been a bit dry.

[The_Rural_Juror]

I've always wanted a Searzall but don't have anywhere to store it inside the house.

[D'z Nutz]

I wanted to see how a shitty cut would turn out after 8 hours @ 125F. Pretty fucking good, I'd say.

[The_Penguin]

Originally posted by D'z Nutz
I wanted to see how a shitty cut would turn out after 8 hours @ 125F. Pretty fucking good, I'd say.

How shitty a cut? Looks pretty good.
I used to only do tenderloin on the BBQ, now doing striploins sous vide.
Haven't tried anything cheaper. Yet...

[D'z Nutz]

Originally posted by The_Penguin


How shitty a cut? Looks pretty good.
I used to only do tenderloin on the BBQ, now doing striploins sous vide.
Haven't tried anything cheaper. Yet...

I'm not exactly sure what cut it was, but it came from a bunch of crappy packs my parents bought from Superstore that were terribly chewy after BBQing them.. I normally would have saved this for stew or something, but I wanted to see how this would turn out.

Put some rub on both sides, bagged them overnight, then pan seared each side for a minute after they cooked. I gave some to people at work and they were wowed

[Strider]

Originally posted by D'z Nutz
I wanted to see how a shitty cut would turn out after 8 hours @ 125F. Pretty fucking good, I'd say.

I've always had the understanding that you shouldn't do long cooks (over 2 hours) at temps below 130 or 131, as certain strains of bacteria continue to live/grow up to 130 (and pasteurization doesn't occur below 125)

[D'z Nutz]

Originally posted by Strider


I've always had the understanding that you shouldn't do long cooks (over 2 hours) at temps below 130 or 131, as certain strains of bacteria continue to live/grow up to 130 (and pasteurization doesn't occur below 125)

Didn't know that! I'll keep that in mind for next time.

[lint]

Originally posted by D'z Nutz
Didn't know that! I'll keep that in mind for next time.

http://www.douglasbaldwin.com/sous-v...ization_Tables

[D'z Nutz]

Originally posted by lint


http://www.douglasbaldwin.com/sous-v...ization_Tables

Thanks for that. While we're posting links, here's a useful link with tables for cooking steak I found while looking that up

http://www.seriouseats.com/2015/06/f...ide-steak.html