ChristieO

That looks nice, but $50 per pound is a bit much. Maybe it's just me, but it seems like you can use an inferior cut as long as the meat has good flavor when you are cooking Sous Vide style since the process tenderizes the meat anyway, no?

I can't decide. I've been muddling through with bare bones equipment for the past few months. I finally sprang for a new vacuum sealer, but I can't decide it I want a circulator like the Polyscience one, or if I want a SVS or the SVD. Are there any less expensive circulators out there? I am not a tech person, so I can't build one. Suggestions?

Too funny. I just bought my sealer from them. My old food saver was dying from all the meals I was cooking Sous Vide style. I'm liking SV so much that I decided to buy a VP210 from the qualitymatters site to replace the broken FS. Plus my brother had some "secret" coupon code for the sealer. I don't know if it's still good, but it might be. The code I used was 50offvp210 and they had another coupon on the page that they show for the sealer that made it free shipping for the sealer and the cook-in bags - so I am happy. It's been working great and I don't have the funny lines in my food like I did with the FS bags..

This is what got me into Sous Vide. I can cook a fantastic meal that has everyone drooling with no fat or oil added. It's just the coolest. I've only been doing it for a few months and I am a permanent convert. I just bought my first chamber vacuum sealer and now I'm thinking about buying a counter top Sous Vide cooker.

For this, I like to use Flank Steak. it doesn't have that fat. Flank steak typically has more flavor than some of the other cuts, but is tougher but when you do it Sous Vide style, it comes out really tender. It's one of my favorite cuts of beef for this.