OT - I’m done with Sous Vide

JohnInCarolina

Jeremiah said:

Never liked it either. John’s pots were good, as are reheated pulled pork and pulled beef, but don’t like the texture it gives proteins even with the finishing grilling. 

Some jerk chicken wings will make you a believer my friend.

YukonRon

I use it for 1 very special application, the rest is just a bonus.

caliking

YukonRon said:

I use it for 1 very special application, the rest is just a bonus.

This is exactly what came to mind when I started reading this thread. And you're a good friend for doing it. 

SGH

DoubleEgger said:

I don’t like the texture of SV steaks, chops, and chicken. 

I have been trying to tell everyone for years that SV sucks. The texture is just wrong in every way imaginable. 
With that said, it has its place for certain things though.  

jeffwit

SGH said:

DoubleEgger said:

I don’t like the texture of SV steaks, chops, and chicken. 

I have been trying to tell everyone for years that SV sucks. The texture is just wrong in every way imaginable. 
With that said, it has its place for certain things though.  

Good to see you back, Scottie. 

SonVolt

Pots?

caliking

Sucks that your Anova went tits up. As with many of the tools in each of our arsenals, it has its place. 

I don't care much for SV steak either. Much prefer the caveman method. But for chix breast, eggs, and lamb chops its my go-to. Caliprince loves SV eggs and corn. 

We were travelling recently and I packed my Joule for the trip. Made chicken caprese with SV chix breast, and SV eggs the next morning, and our friends loved both. 

PS - An application that has probably never been reported before, is heating water in a tub outside by the pool, because your kid wants to take a bath on the patio instead of inside like normal kids. 

jeffwit

SonVolt said:

Pots?

@JohnInCarolina is the pot master. Chocolate, caramel, and now maple bourbon. Although I haven’t seen a report on those yet. Hint, hint. 

SGH

jeffwit said:

Good to see you back, Scottie. 

Thank you brother. It’s good to finally be home and back on the forum. I have been offshore on and off since last October. I don’t know if I deserve a break or not, but I certainly need one my friend. Glad to see you still here my friend. 

caliking

jeffwit said:

SonVolt said:

Pots?

@JohnInCarolina is the pot master. Chocolate, caramel, and now maple bourbon. Although I haven’t seen a report on those yet. Hint, hint. 

Wait... there's a maple bourbon pot out there??

 I'm listening.

jeffwit

https://eggheadforum.com/discussion/1202807/ot-sous-vide-salted-caramel-pots-de-creme#latest
Here’s one link @SonVolt

jeffwit

caliking said:

jeffwit said:

SonVolt said:

Pots?

@JohnInCarolina is the pot master. Chocolate, caramel, and now maple bourbon. Although I haven’t seen a report on those yet. Hint, hint. 

Wait... there's a maple bourbon pot out there??

 I'm listening.

He tossed it out there on the what are you doing thread and said he’d report back. Crickets...

JohnInCarolina

jeffwit said:

SonVolt said:

Pots?

@JohnInCarolina is the pot master. Chocolate, caramel, and now maple bourbon. Although I haven’t seen a report on those yet. Hint, hint. 

Heh.  They’re actually for Father’s Day dinner tomorrow.  I haven’t tried them yet.  Rest assured, I will report back.

SonVolt

Can you use a torch on a mason jar pot ala creme brûlée?

JohnInCarolina

caliking said:

jeffwit said:

SonVolt said:

Pots?

@JohnInCarolina is the pot master. Chocolate, caramel, and now maple bourbon. Although I haven’t seen a report on those yet. Hint, hint. 

Wait... there's a maple bourbon pot out there??

 I'm listening.

There is indeed, and they’re sitting in my fridge.  They will be topped with bourbon-infused whipped cream as well.  

JohnInCarolina

SonVolt said:

Can you use a torch on a mason jar pot ala creme brûlée?

Yep.  There’s a creme brûlée recipe with SV that’s pretty good.  But I prefer the creme pots.

jeffwit

SonVolt said:

Can you use a torch on a mason jar pot ala creme brûlée?

Pretty sure there’s a creme brûlée recipe floating around out there, too. Not sure about the torch. 

GregW

SV has been a big disappointment for me also. Unfortunately I am an early adopter who bought in before the Chinese got into the game. I have a Poly Science Sous Vide Professional for $799.

It's a true professional quality machine, it too bad the whole SV cooking process doesn't hold up the hype.

A long water bath followed by a quick sear on the egg does not impart the flavor and texture that the traditional cooking method provides. The SV prepared steak may technically be be perfect, it however is no comparison to a steak cooked traditionally on the egg.

My SV setup excels at reheating pulled pork, however as others have pointed out, reheating on the stove top in a pot of simmering water does the same job and is essentially free.

Ozzie_Isaac

SGH said:

DoubleEgger said:

I don’t like the texture of SV steaks, chops, and chicken. 

I have been trying to tell everyone for years that SV sucks. The texture is just wrong in every way imaginable. 
With that said, it has its place for certain things though.  

 @SGH this isn't @RRP 's thread, what are you doing here!

JohnInCarolina

SV ain’t for everyone or every thing.  Try it.  If you like it, great.  If you don’t, go back to doing things you like better or try something else.  

I’ll be here all week.

SonVolt

I like how SV renders the fat on a ribeye. 

Killit_and_Grillit

DoubleEgger said:

When you are making the panty droppers and Anova decides to coc_ block you... 

This is single handedly the funniest thing on the forum this week. Don’t give up!!!

caliking

jeffwit said:

SonVolt said:

Can you use a torch on a mason jar pot ala creme brûlée?

Pretty sure there’s a creme brûlée recipe floating around out there, too. Not sure about the torch. 

https://eggheadforum.com/discussion/1206858/sv-creme-brulee

Note - I goofed when posting the recipe.  Add salt 1.5g NOT 1.5 tsp 

SGH

Ozzie_Isaac said:

SGH said:

DoubleEgger said:

I don’t like the texture of SV steaks, chops, and chicken. 

I have been trying to tell everyone for years that SV sucks. The texture is just wrong in every way imaginable. 
With that said, it has its place for certain things though.  

 @SGH this isn't @RRP 's thread, what are you doing here!

I guess I’m slipping brother Ozzie 

SurfingEgg321

Got an anova as a wedding gift, so I technically have 0 dollars invested. We enjoy a 24 hour tri tip, chocolate pots, veggies, chicken breast and a few others. It’s definitely not for all things, but it’s a tool use occasionally.

gdenby

Considering that a few years ago, SV started at $300, and went up to maybe $900, I'm surprised that Anova can be so inexpensive.

I started w. a simple Auber PID & crockpot. Dropped it. Got another. That fell off the table a month or so ago. Got another, fancier model, $150. Can program 8 separate stages, including a cooling stages, so I suppose it must be able to regulate something more complex than a crock pot.

SV eggs, from soft thru custard to hard boiled, are great. Really tough beef. I can buy select grade steaks, give them 36 - 48 hrs at 135F, and they turn out as tender as choice. Works well as a quick marinade environment. Works very nicely for fish.

DoubleEgger

gdenby said:

Considering that a few years ago, SV started at $300, and went up to maybe $900, I'm surprised that Anova can be so inexpensive.

Sounds like they did a good job of price conditioning you. $300 and up is a blatant rip off. 

gdenby

DoubleEgger said:

gdenby said:

Considering that a few years ago, SV started at $300, and went up to maybe $900, I'm surprised that Anova can be so inexpensive.

Sounds like they did a good job of price conditioning you. $300 and up is a blatant rip off. 

Check out the current price on PolyScience

When 1st introduced 50+ years ago, SV was for hospitals, then 1st class jet fare, then late night casino grub. As a home appliance, they didn't get going till a few years ago.

Its just like microwaves. AKA,  Radar Ranges. Only price practical at 1st for restaurants. Early home models were still around 1500.

GregW

SonVolt said:

I like how SV renders the fat on a ribeye. 

The problem that I have experienced with ribeye is the opposite. My SV temp is only 135 degrees in most cooks.

I find that virtually no fat renders out during the SV process, and the very brief trip to the egg doesn't render the fat either.

Maybe I'm doing something wrong...

Legume

I have found that my Anova is much faster and more reliable for boiling water than using the egg.  I’ve never had much luck boiling water on the egg, maybe I’ve got the wrong lump.