What Are You Cooking Sous Vide Today? (Part 3)

[weedy]

I find the 12l cambro is the perfect size for most things. 

[Anna N]

7 hours ago, weedy said:

I find the 12l cambro is the perfect size for most things. 

But that would mean dumping out my flour. 

[weedy]

Yes. Otherwise the bath will be quite sticky. 

[JoNorvelleWalker]

Last night I carefully anovaed another pork chop to 58C.

 

Then I broiled it for twenty minutes to get the texture to what pork should be.

 

[Kim Shook]

I did a chicken, broccoli and rice casserole last night.  I sous vide the chicken breasts.  I did it to 150F this time instead of the 145F I did last time.  We preferred the texture of the 150F chicken.

[Okanagancook]

1 1/2 inch Costco Pork Loin Chops.  131F for 1 1/2 hours.  Perfectly cooked and really moist.  Mushroom/bacon sauce, baby potatoes done in the CSO and grilled zucchini brushed with Harissa to accompany the beautiful pork.  While the chops were in there I tossed in our lamb shoulder chops for tonight.

[ElsieD]

https://www.cookinglight.com/news/lidl-sous-vide-machine-40-dollars?utm_source=cookinglight.com&utm_medium=email&utm_campaign=daily&utm_content=2018081311AM&eminfo={"EMAIL"%3a"ctGdRJv8mUZqnjZcmYQXzxQu7rlbepmi"%2c"BRAND"%3a"CK"%2c"CONTENT"%3a"Newsletter"%2c"UID"%3a"CK_WKN_FEF0B003-97FA-480E-B2F6-E1FDC800E07A"%2c"SUBID"%3a"16424237"%2c"JOBID"%3a"851604"%2c"NEWSLETTER"%3a"WEEKLY_NEWSLETTER"%2c"ZIP"%3a""%2c"COUNTRY"%3a""}

 

Anyone know anything about this $40 sous vide machine?

[Anna N]

Looks very much like the sous vide supreme. Click  

[ElsieD]

23 minutes ago, Anna N said:

Looks very much like the sous vide supreme. Click  

 

Agreed, but for 40 bucks, it costs a whole lot less.

[Anna N]

2 minutes ago, ElsieD said:

 

Agreed, but for 40 bucks, it costs a whole lot less.

Indeed and if it works as well as the Sous  Vide Supreme then it is a bargain. I sent my SVS to a new home.  It had a large footprint and was very heavy once it was full of water so I would want to know that this one has a spigot!  

[weedy]

When there are $99 circulatory I think the days of non-circulating water baths like the SVS are passed. 

Or should be. 

[rotuts]

@weedy

 

exactly.

 

and if one is patient 

 

w the Anova Bluetooth

 

one might get that for 90 USD or less.

 

times do change

 

I started w the SVMagic

 

from CA

 

and loved it for so many years.

 

is still works , a bit rusty , but I can use it for very large cooks

 

in a very large beer cooler

 

ie On Sale , carefully selected , corned beef, 2 weeks before St.P's day

 

now that I know how to cook these , then cold smoke

 

Out Standing Sandwiches all the time,

[Anna N]

10 minutes ago, weedy said:

When there are $99 circulatory I think the days of non-circulating water baths like the SVS are passed. 

Or should be. 

One thing it can do better than the circulating ones is heat milk for those who like to make cheese. No additional container needed. 

[rotuts]

@Anna N

 

in the SVS ?

 

OK

 

Im betting in can be done better

 

w a chamberVac w an oil pump

 

then he ' bags of milk '

 

already have a ' container ' for delivery

 

as such

 

Im sure you might have a friend or two w a CV wOP ?

[Anna N]

1 minute ago, rotuts said:

@Anna N

 

in the SVS ?

 

OK

 

Im betting in can be done better

 

w a chamberVac w an oil pump

 

then he ' bags of milk '

 

already have a ' container ' for delivery

 

as such

 

Im sure you might have a friend or two w a CV wOP ?

Don’t think so. You need to be able to add cultures to the milk and dip out curds. Wouldn’t work well in a closed system. 

[rotuts]

excellent points

[JoNorvelleWalker]

7 hours ago, Anna N said:

Don’t think so. You need to be able to add cultures to the milk and dip out curds. Wouldn’t work well in a closed system. 

 

How about a bain marie in the bath?  Or if you can get by with a smaller volume and not as perfect temperature regulation, a KitchenAid P.H.M.B.  Cheese I have not tried but it works well for yogurt.

 

 

[gfweb]

I have an anova and a sous vide supreme. The SVS does a great job with long cooks of big stuff.  It's probably not as precise as a circulator, but I'm not doing PCR , I'm making corned beef.  To me the big downside is the footprint as @Anna N noted, but I have a big basement.  If it works and you have space  , $40 is a bargain.  Probably more reliable than a circulator as there are no moving parts. 

 

[weedy]

Hard to call a less accurate device ‘more reliable’. 

 

I havent turned on my SVS since I got my first circulator. 

[weedy]

8 hours ago, Anna N said:

One thing it can do better than the circulating ones is heat milk for those who like to make cheese. No additional container needed. 

 

“Better” is a judgment call. 

You cant submerge it to CLEAN it so I’d much rather use a (washable) hotel pan in the bath with a circulator. 

[Anna N]

4 hours ago, JoNorvelleWalker said:

 

How about a bain marie in the bath?  Or if you can get by with a smaller volume and not as perfect temperature regulation, a KitchenAid P.H.M.B.  Cheese I have not tried but it works well for yogurt.

 

 

Of course. I’ve done it that way.  Thing is that with the SVS you don’t need to do it that way. 

[Anna N]

3 hours ago, weedy said:

 

“Better” is a judgment call. 

You cant submerge it to CLEAN it so I’d much rather use a (washable) hotel pan in the bath with a circulator. 

 Indeed. And I judged better.

[gfweb]

21 hours ago, weedy said:

Hard to call a less accurate device ‘more reliable’. 

 

I havent turned on my SVS since I got my first circulator. 

Accuracy and durability are different issues, no? I thought I adequately addressed the precision issue. 

[weedy]

Yes. I might not have quibbled as much with the word ‘durable ’ (although I could) but I cannot “rely” on a device that reports its temp inaccurately. 

[Duvel]

I did Yakitori tonight and am quite pleased with the results. Chicken thigh, skin removed and cut into cubes (more or less), marinated in soy sauce, mirin and a bit of roasted sesame oil (just long enough to absorb most of the liquid). Scewered onto bamboo scewers, vacuumed and SV at 165 F for 90 min. Taken directly out of the bag and charred over the open flame of my gas stove.

 

Very satisfying result - tender, juicey, nice char. A keeper.

 

 

Edited August 25, 2018 by Duvel (log)