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How do you use your Souv Vide?

BigBufordBigBuford Posts: 78
edited March 16 in EggHead Forum
How many ways do you use a Souv Vide in your BBQ process?
«13

Comments

  • JohnInCarolinaJohnInCarolina Posts: 27,650
    Are chocolate pots part of a bbq process?
    "I've made a note never to piss you two off." - Stike

    "For the record, I took a critical thinking test once and did quite well." - Pete Prescott
  • FanOfFanboysFanOfFanboys Posts: 2,601
    In addition to being the best way to reheat you can also use it to thaw meat quickly. I put the temp at 32 and it'll thaw the vacuumed sealed meat I forgot to take out for dinner
    Boom
  • GregWGregW Posts: 2,632
    We use the SV several times per week to defrost frozen meats. Since I purchased the vac sealer we freeze 1# packages of ground beef and chicken cutlets that we use in recipes. We set the SV on 55 Deg and add a little ice to make sure the water stays at a safe low temp for food safety- the SV is fantastic for thawing things. We also use it to cook the chicken to 155 Deg for chicken salad.
    Birmingham, AL
  • shtgunal3shtgunal3 Posts: 5,325
    Up until this point I have escaped the SV rabbit hole as @lousubcap would call it. After reading the above post I am rethinking the whole thing. 

    I have a freezer full of venison after a good year in the woods this past season. I would love a way to quickly thaw packages for lunch, dinner, etc.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • JohnInCarolinaJohnInCarolina Posts: 27,650
    shtgunal3 said:
    Up until this point I have escaped the SV rabbit hole as @lousubcap would call it. After reading the above post I am rethinking the whole thing. 

    I have a freezer full of venison after a good year in the woods this past season. I would love a way to quickly thaw packages for lunch, dinner, etc.
    You won’t regret getting one.  It opens up a lot of possibilities.  Think of it as the ultimate low and slow.
    "I've made a note never to piss you two off." - Stike

    "For the record, I took a critical thinking test once and did quite well." - Pete Prescott
  • @shtgunal3

    I am inclined to believe you are already covered, but if you don’t already have a vac sealer, it plays very well with the sous vide. Just about an essential, in my books. 

    I expect a sous vide circulator would be a very welcome addition to your arsenal. 


  • lousubcaplousubcap Posts: 28,766
    I am staying strong on the resistance here.  Looking to continue to simplify my life and I am challenged enough with my current toys to avoid another one.
    But the sucking sound into the vortex of the rabbit hole is not to be denied. 
    I am clear with the SV and the Tormek knife sharpener-not so lucky with the pocket knife thread that got buffaloed and then resurrected with the BGE add.
    Stay healthy and safe out there-
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • fishlessmanfishlessman Posts: 31,218
    Works good for glazed carrots and meat. Chuck is like prime rib
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • GrateEggspectationsGrateEggspectations Posts: 7,986
    edited March 17
    @lousubcap

    Not one to peer pressure, but given your background, I strongly suspect your curiosity about taking the plunge will remain steadfast. Even though I didn’t initially gravitate towards the cooking style (and am generally resistant to technology), I’ve found that a circulator, vac sealer and cheap, doctored cooler are truly a holy trifecta. They could be a great complement to that glorious Santa Maria of yours. 
  • shtgunal3shtgunal3 Posts: 5,325
    @JohnInCarolina @GrateEggspectations So, IF I was to to entertain the idea of getting a SV, which ones should I consider and why?

    Apologies to the OP for hijacking the thread.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • shtgunal3shtgunal3 Posts: 5,325
    lousubcap said:
    I am staying strong on the resistance here.  Looking to continue to simplify my life and I am challenged enough with my current toys to avoid another one.
    But the sucking sound into the vortex of the rabbit hole is not to be denied. 
    I am clear with the SV and the Tormek knife sharpener-not so lucky with the pocket knife thread that got buffaloed and then resurrected with the BGE add.
    Stay healthy and safe out there-
    I too fell into the pocket knife vortex. I purchased a $125+ Benchmade that I never knew I needed but it has quickly became my EDC and I love it. My 17 yr old son told me today how much he’d love to have one just like it.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • GrateEggspectationsGrateEggspectations Posts: 7,986
    edited March 17
    @shtgunal3

    Lots of good options out there, but the most common choice is the Anova. The App is pretty decent, it can be wifi-controlled, it’s got a strong user community and, while it is compatible with your smartphone, it is not reliant upon it, as is the case with some other otherwise-good offerings. 

    I wasn’t sure I’d like sous vide but found one used for cheap and picked it up on a whim. I won’t reach for it for everything, but the things I reach for it for cannot be achieved via any other cooking device. Great addition to our kitchen. 
  • JohnInCarolinaJohnInCarolina Posts: 27,650
    shtgunal3 said:
    @JohnInCarolina @GrateEggspectations So, IF I was to to entertain the idea of getting a SV, which ones should I consider and why?

    Apologies to the OP for hijacking the thread.
    I have the Anova.  It’s held up very well.  Going on five years now I think, with weekly use.

    The other one is the Joule.  It’s smaller and more compact than the Anova.  I think it probably works pretty well but I’d look at comparison reviews of those two.
    "I've made a note never to piss you two off." - Stike

    "For the record, I took a critical thinking test once and did quite well." - Pete Prescott
  • lousubcaplousubcap Posts: 28,766
    I would just go buy a not needed EDC knife and not worry about SV... B)
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • BigreenGregBigreenGreg Posts: 520
    SV steak within 1 degree accuracy and captain caveman for the win! Who needs another knife?
    LBGE, 36" Blackstone, Anova Pro
    Charleston, SC
  • JohnInCarolinaJohnInCarolina Posts: 27,650
    lousubcap said:
    I would just go buy a not needed EDC knife and not worry about SV... B)
    I just think after spending an entire career under water, you’d prefer not to cook your food there.
    "I've made a note never to piss you two off." - Stike

    "For the record, I took a critical thinking test once and did quite well." - Pete Prescott
  • CorvCorv Posts: 214
    I got convinced to get one and find that I rarely use it. I don't use it for cooking meats because I'd rather they loiter in the Egg a bit for the flavor. And I often can plan ahead enough not to use it for defrosting. It's in the drawer with the potato ricer and other little-used gadgets.
    Somewhere on the Colorado Front Range
  • CanuggheadCanugghead Posts: 10,082
    edited March 17
    shtgunal3 said:
    Up until this point I have escaped the SV rabbit hole as @lousubcap would call it. After reading the above post I am rethinking the whole thing. 

    I have a freezer full of venison after a good year in the woods this past season. I would love a way to quickly thaw packages for lunch, dinner, etc.
    Don't get me wrong. I'm an early adopter of sv and built a redneck sv setup before Anova was a thing; also bought two Anova when it Kickstarted.

    If defrosting is your sole or main reason for buying a sv then you may want to stay in @lousubcap 's camp, the forum folks love to spend other people's money, lol  =)

    Instead of using sv I speed defrost in a cooler with ice water and a retired aquarium pump, works like a charm


    Darn, I should have copyrighted the idea  :)
    https://www.foodandwine.com/fwpro/why-do-restaurants-waste-so-much-water-defrosting-food
    canuckland
  • nolaeggheadnolaegghead Posts: 41,545
    I tried boiling water with mine.  Ended giving up and boiling on the egg.
    ______________________________________________
    “I’d be shocked if you scored higher (than I did)” - Pete to guy who scores above 99.9% of everyone else on standardized tests.
    WEEEEEEEEEEEEEEEE!  GREATNESS!!!!!!!!!
  • Ozzie_IsaacOzzie_Isaac Posts: 16,991
    Sous Vide and vacuum sealer are my two most used devices, aside from knives.

    I use it for all manner of protein cooking.  I actually have two and regularly have two going at once.  I use it for a lot of chicken and steaks, but they have many more uses.

    Chacolate Panty Droppers are one that comes to mind.  Also eggs, veggies, pickled everything, chuck roast, thawing foods, etc.
    If it is worth doing, it is worth overdoing.

    It amazes me, how many people do not realize how the future works.
  • Langner91Langner91 Posts: 1,788
    shtgunal3 said:
    @JohnInCarolina @GrateEggspectations So, IF I was to to entertain the idea of getting a SV, which ones should I consider and why?

    Apologies to the OP for hijacking the thread.
    I am the outlier here on this.  I bought the "Amazon Choice" cheap sous vide.  It doesn't have bluetooth, it doesn't have an app.  But, it flat out works.  It holds temp well and it does everything I need.  I paid ~$50.  I don't use it every day or even week, but I love having it.

    It is a cheap toy that comes in very handy!
    Clinton, Iowa
  • JohnInCarolinaJohnInCarolina Posts: 27,650
    Corv said:
    I got convinced to get one and find that I rarely use it. I don't use it for cooking meats because I'd rather they loiter in the Egg a bit for the flavor. And I often can plan ahead enough not to use it for defrosting. It's in the drawer with the potato ricer and other little-used gadgets.
    Have you tried making the chocolate pots?  
    "I've made a note never to piss you two off." - Stike

    "For the record, I took a critical thinking test once and did quite well." - Pete Prescott
  • fishlessmanfishlessman Posts: 31,218
    its the only way to make glazed carrots
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • CorvCorv Posts: 214
    Chocolate pots... sure haven't. A very good idea, though, thanks.
    Somewhere on the Colorado Front Range
  • pabpab Posts: 273
    For me it’s a must have for steak. Wife doesn’t like blood (she knows that it’s not, but it is red lol) on her plate so I set sous vide to 135* and caveman finish on egg. We are both happy, she doesn’t have “blood” and the steak isn’t dried out. Also sous vide frozen rack of pork for 4 hours at 143* and finish on egg.
    Nerk Ahia LBGE
  • FrostyEggFrostyEgg Posts: 459
    its the only way to make glazed carrots
    Have a good recipe? My sous vide is currently just a chicken breast/chocolate pot factory.
  • MasterCMasterC Posts: 1,111
    I use it almost daily for various purposes, thawing, cooking, pre-cooked for freezer and reheat, infusing. Make confit perfectly and economical. During the months of November and December I only turned it off to change my tank water.
    My advice, just get one.



    Fort Wayne Indiana 
  • MasterCMasterC Posts: 1,111
    I went Anova as well
    Fort Wayne Indiana 
  • fishlessmanfishlessman Posts: 31,218
    FrostyEgg said:
    its the only way to make glazed carrots
    Have a good recipe? My sous vide is currently just a chicken breast/chocolate pot factory.

    i use this one

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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