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Sous Vide Skepticism...

135

Comments

  • scgirlinoh
    scgirlinoh Posts: 10
    If you're on the fence with SV...just do it! Held off for a long time...finally got one with the recent Amazon sale. Absolutely LOVE it! Can't wait to do 72 hour spare ribs next. Also highly recommend the Sous Vide Dash (SVD) app. 
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  • GATraveller
    GATraveller Posts: 8,207
    @scgirlinoh - what is considered a "good deal" on one?  

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Legume
    Legume Posts: 15,936
    There are examples of long vs short SV on the interwebs with lots of opinions.  It would be interesting for someone with a SV to do a head to head, time it so they're ready at the same time, chops from the same rack, etc.

    If you read Kenji from the foodlab site, he's got an article from 2010 about hot-tubbing lamb chops, etc.  It's interesting.  There's actually quite a bit on his site on SV over the years.

    Strange thought, but I like the idea of SV being adapted for use by seniors that probably shouldn't be messing with fire and hot appliances any more.  My parents are getting there, they've left the stove on a few times, thankfully they don't fire up the grill any longer, but for a great bridge between full independence and being totally cared-for, this would be a great service - to have an SV setup for them where they could buy meals already prepared (but not cooked), vacusealed and with easy instructions for dropping in.  Not the uber-long SV, but drop it in in the morning, it's ready in a couple of hours and holds nicely all day.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • GATraveller
    GATraveller Posts: 8,207
    Legume said:
    There are examples of long vs short SV on the interwebs with lots of opinions.  It would be interesting for someone with a SV to do a head to head, time it so they're ready at the same time, chops from the same rack, etc.

    Sounds like a job for @nolaegghead as he has multiple.  

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • biggreenrob
    biggreenrob Posts: 194
    https://www.youtube.com/watch?v=GRL1M1i9SUg
    LBGE | DigiQ | SW Cap | KAB | iGrill2 | CI PS | PSWoo2 | HQ Grid | Extender
    Mini Max | PartyQ | KAB | CGW 2-Tier (Mod) | Woo w/Stone | SW Cap (mod) | CI13 
    Location: NoVA
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  • Grillin_beers
    Grillin_beers Posts: 1,345
    I have to stop reading this forum before I end up in the poor house. 
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • DMW
    DMW Posts: 13,836
    Grillin_beers said:
    I have to stop reading this forum before I end up in the poor house. 
    Good luck and stay away from Cen Tex Smoker
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Legume
    Legume Posts: 15,936
    biggreenrob said:
    that steak really doesn't look appetizing to me
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • GATraveller
    GATraveller Posts: 8,207
    It looks boiled.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Legume
    Legume Posts: 15,936
    if SV is kind of a really well controlled reverse sear, can you do a forward sear with SV?  Real hot, quick sear on a thick steak, then bag it and toss in the SV to let the rest of the steak catch up?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • GATraveller
    GATraveller Posts: 8,207
    Legume said:
    if SV is kind of a really well controlled reverse sear, can you do a forward sear with SV?  Real hot, quick sear on a thick steak, then bag it and toss in the SV to let the rest of the steak catch up?


    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • biggreenrob
    biggreenrob Posts: 194
    Legume said:
    biggreenrob said:
    that steak really doesn't look appetizing to me
    It doesn't look that good to me either, but the video provides a good quick overview.  It's a great cooking method for anyone interested.
    LBGE | DigiQ | SW Cap | KAB | iGrill2 | CI PS | PSWoo2 | HQ Grid | Extender
    Mini Max | PartyQ | KAB | CGW 2-Tier (Mod) | Woo w/Stone | SW Cap (mod) | CI13 
    Location: NoVA
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  • nolaegghead
    nolaegghead Posts: 42,109
    Legume said:
    if SV is kind of a really well controlled reverse sear, can you do a forward sear with SV?  Real hot, quick sear on a thick steak, then bag it and toss in the SV to let the rest of the steak catch up?
    Yes you can, but the sear isn't as appetizing after sitting in the bag with juice (and you can get a weird texture imprint from the channels in the bag which goes away with a reverse sear).
    ______________________________________________
    I love lamp..
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  • bweekes
    bweekes Posts: 725
    nolaegghead said:
    Legume said:
    if SV is kind of a really well controlled reverse sear, can you do a forward sear with SV?  Real hot, quick sear on a thick steak, then bag it and toss in the SV to let the rest of the steak catch up?
    Yes you can, but the sear isn't as appetizing after sitting in the bag with juice (and you can get a weird texture imprint from the channels in the bag which goes away with a reverse sear).
    Exactly my thoughts. I've tried both, and prefer to SV first then re-season and sear. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • Legume
    Legume Posts: 15,936
    buzzkills.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • scgirlinoh
    scgirlinoh Posts: 10
    GATraveller said:
    @scgirlinoh - what is considered a "good deal" on one?  

    @GATraveller I have the Anova Precision and paid $129 when they had a $50 off special via Amazon for Father's Day (regular price $179.) Another site (touchofmoderm.com) just ran another even better deal for July 4th...only $109, but it's already ended. If I see any other good deals, I'll post them here.
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  • GATraveller
    GATraveller Posts: 8,207
    Thanks.....I'll keep looking.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Legume
    Legume Posts: 15,936
    I think there's a cheaper way to do it - just buy a $400 yeti and use hot water.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • GregW
    GregW Posts: 2,678
    DMW said:
    http://www.douglasbaldwin.com/
    Douglass Baldwin is a God when it comes to Sous Vide.
    I have mentioned him in numerous threads linking to his website.

    He's not an executive chef nor is he classically trained, however he does have a PHD in applied mathematics and he understands the math and science behind the time/temperature relationships. These time/temp relationships allows us to enjoy Sous Vide without killing anyone due to food poisoning.

    I'm glad to see someone else appreciates his in depth work.
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  • jonnymack
    jonnymack Posts: 627
    This place has given me two long term cooking goals, sous vide and the griddle. Great discussion, love this place.
    Firing up the BGE in Covington, GA

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  • GregW
    GregW Posts: 2,678
    Legume said:
    I think there's a cheaper way to do it - just buy a $400 yeti and use hot water.
    And when you get tired of Sous Vide you still have a great cooler.
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  • SGH
    SGH Posts: 28,989
    @BigGreenCraig
    Brother i don't know jack about SV, but I do know fine looking food when I see it. Everything thing looks spectacular man. Awesome job :clap: 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • GATABITES
    GATABITES Posts: 1,260
    What are ppl heating on Craig. If he does it his way then its fine with me. I read some emotionally charged posts about how long he keeps his meat under water. Who really cares. It looked good.

    Keep the peace fellas. Its only food. 
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • GregW
    GregW Posts: 2,678
    GATABITES said:
    What are ppl heating on Craig. If he does it his way then its fine with me. I read some emotionally charged posts about how long he keeps his meat under water. Who really cares. It looked good.

    Keep the peace fellas. Its only food. 
    One things for sure, It pasteurized after cooking that long. 
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  • travisstrick
    travisstrick Posts: 5,002
    Yea but does Baldwin have sweet sweet white glasses?
    Be careful, man! I've got a beverage here.
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  • GregW
    GregW Posts: 2,678
    I've always heard Sous Vide is to steak what a condom is to sex. :)
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  • henapple
    henapple Posts: 16,025
    I don't know much about sous vide... But I slept with a classically trained chef last night. 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • GregW
    GregW Posts: 2,678
    henapple said:
    I don't know much about sous vide... But I slept with a classically trained chef last night. 
    Good one.......
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  • DMW
    DMW Posts: 13,836
    GregW said:
    GATABITES said:
    What are ppl heating on Craig. If he does it his way then its fine with me. I read some emotionally charged posts about how long he keeps his meat under water. Who really cares. It looked good.

    Keep the peace fellas. Its only food. 
    One things for sure, It pasteurized after cooking that long. 
    Maybe even sterilized.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • GregW
    GregW Posts: 2,678
    edited July 2015
    I grew up in the 70's. My family was the first to have a microwave oven in the area. Man those microwaved hot dogs gave new meaning to gourmet.
    I wonder if 35 yrs from now we will look back at Sous Vide like we think of microwaving a hot dog on a paper plate today.
     
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