Sous Vide Containers

bgebrent

theyolksonyou said:

bgebrent said:

blind99 said:

If I'm lucky I'll be in a stream at age 97 flyfishing. I'll finally catch a trout and will be so surprised I'll have The Big One.  

more likely I'll get the first case of midline necrotizing plasticbaginoma. 

Such the optimist.  I know how to excise and close beautifully any plasticbaginoma you ever get my friend.

I hormone of those Saturday when I went for groceries. I just threw the bag away. 

I can cut out that hormone of which you speak, if you're insured...

theyolksonyou

I'm not much for proof reading and autocorrect is crazy. 

I have Cigna. Does that count?

theyolksonyou

You're probably out of network and neighborhood. 

bgebrent

theyolksonyou said:

You're probably out of network and neighborhood. 

I'll make up whatever shlt I must to be paid well from someone with second rate insurance.  And if this weren't fantasy, I'd help you for nothing.

blind99

bgebrent said:

blind99 said:

If I'm lucky I'll be in a stream at age 97 flyfishing. I'll finally catch a trout and will be so surprised I'll have The Big One.  

more likely I'll get the first case of midline necrotizing plasticbaginoma. 

Such the optimist.  I know how to excise and close beautifully any plasticbaginoma you ever get my friend.

@bgebrent thanks!  if you're in a hurry or my insurance is lousy, feel free to just staple me back together. besides it'll give us more time to grill and have a drink.

lkapigian

DaveRichardson

My plan is to bag each individual protein with its accompanying seasonings/butter.

I've seen the bubble wrap, but the sous vide "balls" that look like pibng pong balls would be kinda fun to use in that big a@@ Pelican cooler!

Now will someone please let my wife know that I want the Anova WiFi....

byrne092

Decided to live on the edge and picked up a couple cambro containers from RD this afternoon. Planning on breaking them in this weekend with some steaks, potato, some sort of veggie, and whatever comes to mind!

JohnInCarolina

byrne092 said:

Decided to live on the edge and picked up a couple cambro containers from RD this afternoon. Planning on breaking them in this weekend with some steaks, potato, some sort of veggie, and whatever comes to mind!

let us know if you don't survive

blind99

DaveRichardson said:

My plan is to bag each individual protein with its accompanying seasonings/butter.

I've seen the bubble wrap, but the sous vide "balls" that look like pibng pong balls would be kinda fun to use in that big a@@ Pelican cooler!

Now will someone please let my wife know that I want the Anova WiFi....

@daverichardson my wife will.  she thought I was nuts for getting one, now she loves it. 

 (btw IMHO the wifi part is totally worthless and the app is lame.  I'd be just as happy with the Bluetooth version, and I wouldn't use the BT either.  this is coming from a guy who wants wifi in everything possible!)

byrne092

@blind99 I ended up with the wifi simply because it is the newest model and they upped the wattage to 900 and I thought a better pump. The Bluetooth was sitting in my basket for a while while I was trying to decide if I even wanted one. When the new prices came out I figured it was worth the extra $15 for the wifi model. But yeah the wifi will probably never be used

HeavyG

blind99 said:

DaveRichardson said:

My plan is to bag each individual protein with its accompanying seasonings/butter.

I've seen the bubble wrap, but the sous vide "balls" that look like pibng pong balls would be kinda fun to use in that big a@@ Pelican cooler!

Now will someone please let my wife know that I want the Anova WiFi....

@daverichardson my wife will.  she thought I was nuts for getting one, now she loves it. 

 (btw IMHO the wifi part is totally worthless and the app is lame.  I'd be just as happy with the Bluetooth version, and I wouldn't use the BT either.  this is coming from a guy who wants wifi in everything possible!)

I have both a BT (Anova) and a WiFi (Nomiku) unit and couldn't care less about those features and never use them.

However, I've read about folks that like the WiFi cuz it allows them to pack their tub with ice/food and go to work. The ice keeping the food safely cool during the bulk of the day. Then a few hours before getting home they tell their hot tub to wake up and do its thing and their food is done when they walk in the door. 

So I see that is useful for some folks. 

DMW

lkapigian said:

DMW said:

If you need to sv a bunch of steaks, a Pelican 65 works just fine.


I covered the cooler with foil, couldn't find any bubble wrap in the house.

Curious, If you are doing a bunch of protein...do you keep them separated for even temperature ,or just toss the whole bunch in?

I keep them separated to ensure keep the water moving. I use a pot lid rack, took the pic before I put it in.


https://www.amazon.com/gp/product/B00O7YG036

byrne092

@HeavyG that's a cool idea

byrne092

Just did a little test run on a small ribeye. 2 things I kind of noticed right off the bat; I definitely should have had my cast iron hotter or dried the steak better for the sear and I don't know if the little 1/2" steak benefitted from the SV. I also found myself missing that smoky flavor from the grill (seared inside). Not bad at all, just ok. Has me doubting my plan of using it on my gold strips this weekend, think I might stick to the proven method for now. Anyone have a good mash potato or veggie dish recipe for the SV? 

DMW

byrne092 said:

Just did a little test run on a small ribeye. 2 things I kind of noticed right off the bat; I definitely should have had my cast iron hotter or dried the steak better for the sear and I don't know if the little 1/2" steak benefitted from the SV. I also found myself missing that smoky flavor from the grill (seared inside). Not bad at all, just ok. Has me doubting my plan of using it on my gold strips this weekend, think I might stick to the proven method for now. Anyone have a good mash potato or veggie dish recipe for the SV? 

For a 1/2" steak, I would just go hot and fast on the grill, unless you are cooking like 20 of them.

theyolksonyou

byrne092 said:

Just did a little test run on a small ribeye. 2 things I kind of noticed right off the bat; I definitely should have had my cast iron hotter or dried the steak better for the sear and I don't know if the little 1/2" steak benefitted from the SV. I also found myself missing that smoky flavor from the grill (seared inside). Not bad at all, just ok. Has me doubting my plan of using it on my gold strips this weekend, think I might stick to the proven method for now. Anyone have a good mash potato or veggie dish recipe for the SV? 

Search for @thatgrimguy mashed potatoes. 

Skiddymarker

Any old stock pot will do. Have a huge 20 litre pot that is so thin you could never use it for actual cooking, works great for SV and it was <$10. 

HeavyG

byrne092 said:

@HeavyG that's a cool idea

And no pun intended?

I'm retired so the idea never crossed my mind but I see the folly of my assumptions about the uselessness of WiFi with sous vide once I read that.

Here's a couple links if you might be interested in that idea:

http://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/do-i-need-a-sous-vide-machine-with-wifi#Delay

and then this one:

http://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/experiments-to-determine-how-long-will-a-sous-vide-ice-bath-keep-food-safe

byrne092

@theyolksonyou those sound awesome, think I'm going to put the SV to work on those and egg for the steaks. Thanks for the suggestion! 

@DMW yep I agree. Maybe use it on a flank or skirt though?

blind99

Yeah, I got the wifi too because I figured it was the newer version and maybe there would be fewer bugs. 

 if you get remote control outside of the house working let me know. It didn't seem to work for me but I didn't put a lot of effort into it. 

DMW

theyolksonyou

blind99 said:

Yeah, I got the wifi too because I figured it was the newer version and maybe there would be fewer bugs. 

 if you get remote control outside of the house working let me know. It didn't seem to work for me but I didn't put a lot of effort into it. 

Mine worked a couple of times, then nada. Never reconnected. 

Thatgrimguy

theyolksonyou said:

byrne092 said:

Just did a little test run on a small ribeye. 2 things I kind of noticed right off the bat; I definitely should have had my cast iron hotter or dried the steak better for the sear and I don't know if the little 1/2" steak benefitted from the SV. I also found myself missing that smoky flavor from the grill (seared inside). Not bad at all, just ok. Has me doubting my plan of using it on my gold strips this weekend, think I might stick to the proven method for now. Anyone have a good mash potato or veggie dish recipe for the SV? 

Search for @thatgrimguy mashed potatoes. 

Add some baking potatoes, skinned, lots of butter and heavy whipping cream and some curly parsley. Set to 190 and let roll for a few hours.  Then put through a potato ricer. That alone is worth buying a sous vide imho.