Sous Vide, who's doing it?

[Thaco]

Originally posted by Amysicle
Well when I was at the restaurant supply store, most of the cambro containers did have their temperature range on the bottom. For the ones that didn't, I looked up the model to confirm.

yeah i am sure the Cambro's would be up to the job, just wasnt sure about the rubbermaids and coolers the other guys are using.

[ExtraSlow]

Originally posted by ExtraSlow
Picked up a cambro 12x18x9 containter and a lid from the wholesale club for $47

Originally posted by ExtraSlow
Finally got around to trimming the lid on my cambro water container. That should help with evaporation loss on the longer cooks. My house is so dry I loose 10-20L per day when this beast is running.

should be no issue using a cooler or other non-rated stuff, since your food doesn't actually touch it, as long it it doesn't loose structural integrity, you are good to go. I would choose a cooler over the rubbermaid though, since I doubt you could carry that rubbermaid anywhere once it's full, and while you may not plan to do that, life happens. The cambro is for sure strong enough to carry when completely full. That's a bonus.

[R-Audi]

I got my Cambro at Hendrix Equipment on 42nd.

http://www.hendrixequip.com/p-644-ca...2sfscw135.aspx

[Strider]

I got the Cambro 12x8x9 from Wholesale club as well, but I found it too large for day-to-day cooks (great for whole racks of ribs and pork shoulders though) so I also got the ever popular Rubbermaid container from Amazon.

[Thaco]

thanks all, i talked to a buddy and he also suggested wholesale club, i'll check them out, i did find hendrix online, but they didn't have local stock for the one i wanted, i am sure i will be able to find something at the wholesale club, i was hoping to get away with only 1 bin, but i agree it might be way too bid for a lot of things, we'll see how it goes.

[lint]

I find the 12qt is a good size for every day cooking, but I cook for a family of 5 so I never make just one steak or one chicken breast. If its something much smaller, you can always use a stock pot. I squeezed 6 racks of ribs into my 22qt and that was a tight squeeze. For the rubbermaids, you just need to make sure it's the product line that can handle the higher heats, the clear commercial ones made of polycarbonate

[Thaco]

Originally posted by lint
I find the 12qt is a good size for every day cooking, but I cook for a family of 5 so I never make just one steak or one chicken breast. If its something much smaller, you can always use a stock pot. I squeezed 6 racks of ribs into my 22qt and that was a tight squeeze. For the rubbermaids, you just need to make sure it's the product line that can handle the higher heats, the clear commercial ones made of polycarbonate

yeah that's what i figured too, we've got 4 people and we always make too much so we have leftovers for lunches, so i don't think it can be too big (but the anova is recommended for 20L or less so i don't want to go above that for sure), also we have a stock pot for smaller items if its just a couple steaks or something.

[Strider]

Selling a couple Anovas if anyone's looking for one (I want to get a Joule).
http://forums.beyond.ca/st/401852/fs...tor-bluetooth/

[BigDL]

Doing my first cook in my new cambro water container with lid setup and man has this made life so much easier. I am doing a 48 hour cook at 135 and barely any water loss at all. When I was cooking in my stock pot for like a 2 hour cook I would lose so much water before.

Now it truly is set and forget.

[ExtraSlow]

whatcha makin bro? 48 hours has me intrigued.

[Thaco]

i forgot about this thread, i picked up a bucket from the wholesale club, i think it was like $30, quick zip with a hole saw and she's good to go. the Anova just slides in to the hole in the lid and is held up by the lip on the device.


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[BigDL]

Originally posted by ExtraSlow
whatcha makin bro? 48 hours has me intrigued.

Just some short ribs I found at Wholesale club when I was picking up the container. Not much, just a few pieces but wanted to do something longer to test to make sure everything works good before i buy some pork belly for Chinese New years.

[Brent.ff]

could be a bit funky (chewy) at 135, will be interested in the results. I've found shortribs excel at ~155. Tender, but dont fall apart like a normal braise

[BigDL]

Originally posted by Brent.ff
could be a bit funky (chewy) at 135, will be interested in the results. I've found shortribs excel at ~155. Tender, but dont fall apart like a normal braise

I'll find out tonight, I just googled up a few different temp/time combos and there were a few around this. If it doesn't turn out good ill know for next time.

[ExtraSlow]

Yeah, I am for sure still learning, but I thought the connective tissue wouldn't break down at those temps? I don't mind fully chewy ribs, but if I'm doing those, I would just do my lazy no-foil method in the smoker.

that reminds me, I need to cook some ribs!

[BigDL]

Yeah I saw some brisket at Wholesale club, I need to smoke one of those soon.

[BigDL]

The ribs were tender, and turned out pretty good. I took the meat off the bones, seared and then finished in the oven with some BBQ sauce on top.

[ercchry]

Originally posted by ExtraSlow
Yeah, I am for sure still learning, but I thought the connective tissue wouldn't break down at those temps? I don't mind fully chewy ribs, but if I'm doing those, I would just do my lazy no-foil method in the smoker.

that reminds me, I need to cook some ribs!

They just breakdown slower, hence the longer cook times... like a brisket on the smoker takes 8hrs at 225-250 to break everything down, so at 135-155 it's going to be closer to that 2 day mark

[ercchry]

Fake chateaubriand... bought a full sirloin (tip? Top? Whatever) and made a little roast out of some of it that wasn't fit for steaks... probably a $4-6 piece of meat (this was around 1/4 of the roast)

Was decent... but I fucked up the grain by probably 10 degrees or so, had to be careful on how you cut it or it was a bit tough

5hrs at 129F, finished in cast iron with butter


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[dj_rice]

Food Saver bags are on sale at Costco this week guys.

$9 off.