Sous Vide - I'm hooked.

Bart1434

Pork tenderloin at 137 with some s&p, butter, Rosemary and Parsley... Finished with hot sear and plated with brown rice & kidney beans and roasted red peppers... Delish and extremely juicy with a great crust.  I am loving my new sous vide. 

Skiddymarker

Looks excellent, and in the bubble machine you don't have to fold the ends over. Did you egg or CI sear for crust? 

Bart1434

@Skiddymarker used a CI indoors over gas stove.. Preheated it pretty hot in my oven for about 30 mins, tad bit smokey indoors but the weather wasn't so great and didn't feel like firing up the egg... Perfect reason for a mini-max in the new future I think.

RRP

Me too! 

Mickey

I looked at one today in Austin at William Sonoma. $400 but the GM said they had a new model to be here in a few weeks at $199. Still on the fence. 

The Cen-Tex Smoker

Mickey said:

I looked at one today in Austin at William Sonoma. $400 but the GM said they had a new model to be here in a few weeks at $199. Still on the fence. 

Call me before you get one. I'll walk you though. I have an extra you can play with first if you want. You might have to take me to lunch to get it though. 

Skiddymarker

Mickey said:

I looked at one today in Austin at William Sonoma. $400 but the GM said they had a new model to be here in a few weeks at $199. Still on the fence. 

When you are on a fence, to fall or jump is inevitable - might as well do it on your terms, jump!
Lots of immersion circulatory around for <$200, that's about $50 less then lunch with CenTex...

volfan1

Just curious how long you cooked at 137? I've got my sous vide, but I haven't used it yet.

Bart1434

@mickey I say jump in and start using one! Really convenient alternate method of cooking with great flavor.

@volfan1 in total I would say that it cooked about 3 hrs in the bath and then I seared all sides for about 1-2 mins each...came out great.

volfan1

Ok. Thanks!

bgeaddikt

I had a friend send me a few pictures of his steak with his sous vide cooker and it was so bloody and gross. He did it for about an hour at 130 and seared also but i dont think he let it cook long enough. He said it was delicious though. No intention to down talk it at all, just have to know how to use em and make sure you dont food poison yourself

Chubbs

bgeaddikt said:

I had a friend send me a few pictures of his steak with his sous vide cooker and it was so bloody and gross. He did it for about an hour at 130 and seared also but i dont think he let it cook long enough. He said it was delicious though. No intention to down talk it at all, just have to know how to use em and make sure you dont food poison yourself

Yeah that's not the fault of the SV. There's an old saying-- it's the Indian and not the arrow. Think that applies here. 

Mosca

If you go sous vide, get the immersion stick. I went with the sous vide oven, and, for how often I use it, it became just another device taking up space on the counter, and it eventually went into the closet and I never use it. Too inconvenient.

ChefSteps is bringing to market a new immersion stick that has added a lot more functionality to the traditional design, in a smaller package:

http://www.wired.com/2015/11/chefsteps-joule-immersion-circulator/

Bart1434

@chubbs I think that old saying fits perfectly here - at the end of the day you gotta cook it to the way you like it/safe temps etc.

Photo Egg

Mickey said:

I looked at one today in Austin at William Sonoma. $400 but the GM said they had a new model to be here in a few weeks at $199. Still on the fence. 

Mickey, what company is coming out with a new model?

J-dubya

So if want 2 steaks at different temps, I need two sticks or are there tricks? 

Raymont

J-dubya said:

So if want 2 steaks at different temps, I need two sticks or are there tricks? 

Put both steaks in 1 at the lower temp then during sear you go longer on the steak you want more well done.

HeavyG

Mosca said:

If you go sous vide, get the immersion stick. I went with the sous vide oven, and, for how often I use it, it became just another device taking up space on the counter, and it eventually went into the closet and I never use it. Too inconvenient.

ChefSteps is bringing to market a new immersion stick that has added a lot more functionality to the traditional design, in a smaller package:

http://www.wired.com/2015/11/chefsteps-joule-immersion-circulator/

At the moment, I have 4 sous vide devices. A PID controller I use with a crock pot, 2 immersions (Nomiku and Anova) and an "oven" (Oliso).

To use any of those you have to clear counter space, Three of those you have to set up and then break down when finished and put everything away every time you use it.

My Oliso has a smaller footprint than the big crockpot  and the 20qt cooler I often use when using one of the immersion models.

I have come to prefer the Oliso which I use often enough (3-4 days a week) that I don't mind the counter space it takes. Since it is always up and ready all I have to do to use it is just turn it on and go. When I'm finished all I need to do is turn it off. No breaking down, no putting away. Easy peasy.

I have a small kitchen and counter space is precious but I just removed the toaster (which I rarely used) and dedicate that space to the Oliso. Works well for me.

RRP

HeavyG said:

 When I'm finished all I need to do is turn it off. No breaking down, no putting away. Easy peasy.

So you even reuse the water? I've wondered why not since it's clean and is just a transfer agent.

HeavyG

RRP said:

HeavyG said:

 When I'm finished all I need to do is turn it off. No breaking down, no putting away. Easy peasy.

So you even reuse the water? I've wondered why not since it's clean and is just a transfer agent.

I generally leave the water in it for couple of weeks then I'll empty it, wipe the container down and then refill it.

No real need to do that as the water doesn't really get dirty. I do it "just becuz".

Mosca

HeavyG said:

...I just removed the toaster (which I rarely used) and dedicate that space to the Oliso. Works well for me.

I use that freakin' toaster all the time!

I have the crockpot, the toaster, and the coffeemaker on the counter, and a can opener. The can opener irks me, we used to have an under-the-cabinet one but it broke, and when I went to replace it I couldn't find one at a reasonable price.

nolaegghead

I change the water in my Demi if I see turbidity, or if I put it away.  It's on the counter about half the time. 

If I'm doing big stuff or lots of food, I use a 45qt cooler on the back deck, fill with a hose and put the PolyScience Professional power head on it.  Cover with bubble wrap.