OT-Sous vide unit recommendations

alaskanassasin

I just got mine today, fedex was a day late and delivered to the wrong address but alas it is here. I like the container and rack for hanging bags. No plans for a cook yet because @rrp has me making skyline.

FreeNHim

I look forward to seeing some additional pics from MasterC,and other advanced users, along with newbies like me utilizing Sous vide.

MasterC

Shell on and bagged up with red chili garlic butter sauce. Finger linking good

FreeNHim

They look awesome, what’s the process from frozen? Adding butter, garlic and spice? Or do you make the red chili garlic butter sauce 1st? I'm feeling really dumb, haven’t been drinking yet either. 

MasterC

Shrimp were frozen with shell on and split. Used 2 tbsp of sauce and 1tbsp of butter along with a quarter tsp baking soda and pinch of salt. Put in 140° bath for 30 minutes 
Got the sauce at our Asian market 


Picked up some crunchy garlic to and topped these shrimp seasoned with dizzy pig Tsunami Spin 



That crunchy bite of shrimp, dang

MasterC

alaskanassasin said:

I just got mine today, fedex was a day late and delivered to the wrong address but alas it is here. I like the container and rack for hanging bags. No plans for a cook yet because @rrp has me making skyline.

I'm pleased to see you finally received it. It's going to work perfectly with your honey bottles. 
Have fun

RyanStl

My wife made fun of my improvised SV container, basically calling me a hoosier. She said how much for a real container and when I said $50, she replied that's all.  I ordered this.



My hoosier setup:

Langner91

Ain't nothin' wrong with that setup!  I usually use something similar, and I have been known to "seal" a large stainless serving spoon in a pocket below my protein to keep it from floating.  

MediumRarely

MasterC said:

Shrimp were frozen with shell on and split. Used 2 tbsp of sauce and 1tbsp of butter along with a quarter tsp baking soda and pinch of salt. Put in 140° bath for 30 minutes 
Got the sauce at our Asian market 


Picked up some crunchy garlic to and topped these shrimp seasoned with dizzy pig Tsunami Spin 



That crunchy bite of shrimp, dang

I agree with a couple of tweaks - frozen,  shell on, rinse well, pat dry, naked into the bag, SV @138F to 140F for 30 minutes (20 minutes will do if not frozen). Chill or not, then peel.

1.  Fat Free Option: I use S&P, paprika and Ancho chili powder (make my own in small batches - anchos into dry skillet, saute until wisps of smoke appear, buzz up into dust). Fold in spices to taste.

2.  Asian (sichuan"ish"): Toasted sesame oil, Ketjap Manis & Lao Gan Ma - all to taste.

3.  Republican: APL's Amped Up Cocktail Sauce

4. All the rest, many superb...

MasterC

Being a Hoosier is awesome.

MasterC

18 hours in, 30 hours to go 

nolaegghead

MasterC said:

Being a Hoosier is awesome.

My mom did her undergraduate schooling there and dated a guy on the BB team, this was years before me.

alaskanassasin

nolaegghead said:

MasterC said:

Being a Hoosier is awesome.

My mom did her undergraduate schooling there and dated a guy on the BB team, this was years before me.

obviously.

RyanStl

MasterC said:

Being a Hoosier is awesome.

For some reason in St. Louis the term for white trash red neck is Hoosier. Don't know why

MasterC

Was there when Isaiah Thomas led the team to the NCAA championship. The biggest celebration I've ever been in.

Langner91

nolaegghead said:

MasterC said:

Being a Hoosier is awesome.

My mom did her undergraduate schooling there and dated a guy on the BB team, this was years before me.

Bobby Knight?

FreeNHim

MasterC said:

18 hours in, 30 hours to go 

What’s cooking? Based on temp I’m thinking a large cut of beef. 

FreeNHim

MasterC said:

Was there when Isaiah Thomas led the team to the NCAA championship. The biggest celebration I've ever been in.

1981. Can you imagine if you had an Egg in the parking lot for that? WOW

MasterC

A 48 hour chuck. See what an extra day will do

FreeNHim

When you have frozen shrimp, what’s the best way to get the air out, so many voids ?

MasterC

Are you vacuum sealing or zip lock bag

FreeNHim

I used a zip lock this time, I thought we had some 15-20 count, but only had 25-30, and they were kind of frozen together. Still came out tasty, not as good looking as your’s. My daughter currently has our vacuum sealer. I would think the same thing would have happened. I placed a few spoons in the bag and a put a glass lid in to hold the bag down. Didn’t take too long for the air to work out, but….

alaskanassasin

did you try to submerge the bag in water to push the air out? I read that somewhere.

FreeNHim

Yes I did, thinking that next time I might run under cool water until they break apart. Retrospect.

Moleman

MasterC, I did this tonight using fermented chili paste, baking soda, and the butter, from from frozen. It’s definitely a keeper. I’ll switch up what I use to season but the ease is fantastic.  I have a chamber sealer so the air in bag, as mentioned above, was not an issue.  Thank you.  

bubbajack

SV is great......not so much for cooking, but warming up protein, it is awesome.

nolaegghead

alaskanassasin said:

did you try to submerge the bag in water to push the air out? I read that somewhere.

I have used this technique on occasion.  Buy a vacuum sealer - it will pay for itself through mitigating food waste and buying in bulk. 

RyanStl

RyanStl said:

My wife made fun of my improvised SV container, basically calling me a hoosier. She said how much for a real container and when I said $50, she replied that's all.  I ordered this.



My hoosier setup:

The Everie container came in and it is really small.  This is going back.

I think I'm going to go cooler method because the money for these containers is pretty crazy. 

Edit: I see the 24 can cooler is also only 12 quarts.  Still looking.

RyanStl

Decided to buck up and get the Anova 16 liter.  I'm planning to switch up my bbq routine to include SV, so I want something that can hold big cuts of meat. I decided the bespoke design is probaby worth the money.

JohnInCarolina

RyanStl said:

Decided to buck up and get the Anova 16 liter.  I'm planning to switch up my bbq routine to include SV, so I want something that can hold big cuts of meat. I decided the bespoke design is probaby worth the money.

SV ribs are worth doing, in my opinion.  You have to experiment with the time in the bath, but you can pretty much dial in the level of tenderness.  I do 18 hrs at 147F.  I have a thread on the forum here walking you through the steps.