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Recipes:

Sous Vide Meat
1. Fill bucket with water.
2. Put Sous Vide machine in water.
3. Put meat in bag.
4. Put bag in water.

« Last edited by henche on September 25, 2017, 12:27:38 PM »

Author Topic: Sous Vide Master thread  (Read 135403 times)

Offline ushdadude

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Re: Sous Vide Master thread
« Reply #280 on: September 27, 2017, 09:22:28 AM »
What kind of pot/tub do people use with the immersion SV's? I usually use a large pot but I am thinking of buying something dedicated, and wondering if a storage container like this will work?
https://www.amazon.com/Sterilite-19859806-Quart-Latches-6-Pack/dp/B002BA5F5C/ref=sr_1_4?ie=UTF8&qid=1506518276&sr=8-4&keywords=sterilite+storage+containers
(not this exact item specifically, just this style container and I can carve out a notch on the cover for the SV to fit in nicely

Right idea but I get something that specifically says food safe. I'm sure  noturbizniss would disagree though

Offline cholent

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Re: Sous Vide Master thread
« Reply #281 on: September 27, 2017, 09:24:07 AM »
What kind of pot/tub do people use with the immersion SV's? I usually use a large pot but I am thinking of buying something dedicated, and wondering if a storage container like this will work?
https://www.amazon.com/Sterilite-19859806-Quart-Latches-6-Pack/dp/B002BA5F5C/ref=sr_1_4?ie=UTF8&qid=1506518276&sr=8-4&keywords=sterilite+storage+containers
(not this exact item specifically, just this style container and I can carve out a notch on the cover for the SV to fit in nicely
I use a regular pot and cover with foil
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Offline Mikeoracle

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Re: Sous Vide Master thread
« Reply #282 on: September 27, 2017, 09:28:29 AM »
I use a regular pot and cover with foil
That is what I have been doing, it just got complicated before y"t when I was hogging the biggest pot for 48 hours and my wife wanted to cook soup :-)

Offline incendia

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Re: Sous Vide Master thread
« Reply #283 on: September 27, 2017, 11:16:03 AM »
A lot of plastic tubs have a lip that can make it complicated to use the clamp.

Plastic is a better insulator than metal.


Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #284 on: September 27, 2017, 01:27:14 PM »
READ THE DARN WIKI!!!!

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Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #285 on: September 27, 2017, 02:56:40 PM »
Got a lot of meat in there. 2 whole chickens here fully submerged.
READ THE DARN WIKI!!!!

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Offline henche

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Re: Sous Vide Master thread
« Reply #286 on: September 27, 2017, 03:01:00 PM »
Sous vide chickens? Why?


Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #287 on: September 27, 2017, 05:42:31 PM »
Sous vide chickens? Why?
Cuz they come out so tender. White meat was amazingly juicy. I finished under broiler to crisp skin. They were best chickens ever.
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Re: Sous Vide Master thread
« Reply #288 on: September 27, 2017, 05:59:24 PM »
They were best chickens ever.
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Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #289 on: September 27, 2017, 06:03:30 PM »
BLASPHEMY!!!!!
Fair enough. They were the best chickens I had until I got a smoker. But other than that they are the best ever
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Offline henche

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Re: Sous Vide Master thread
« Reply #290 on: September 27, 2017, 06:05:08 PM »
lol

Offline JoeyShmoe

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Re: Sous Vide Master thread
« Reply #291 on: October 17, 2017, 03:38:13 PM »
Finally got my Anova Bluetooth (I had ordered the Nano for $69, but after they sent the email that it'll be delayed I opted for the Bluetooth version at no extra charge), I've been following this thread for a long time, since I knew I wanted to get into it. What's the best way to get my feet wet with this for a Dinner for 2?
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Offline lubaby

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Re: Sous Vide Master thread
« Reply #292 on: October 17, 2017, 03:39:57 PM »
Finally got my Anova Bluetooth (I had ordered the Nano for $69, but after they sent the email that it'll be delayed I opted for the Bluetooth version at no extra charge), I've been following this thread for a long time, since I knew I wanted to get into it. What's the best way to get my feet wet with this for a Dinner for 2?
Step into the pot alongside the device  :D

Offline CS1

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Re: Sous Vide Master thread
« Reply #293 on: October 17, 2017, 03:44:31 PM »
Fair enough. They were the best chickens I had until I got a smoker. But other than that they are the best ever

would you recommend to smoke them for an hour and then to sous vide them to absorb and intensify the smoke flavor and the sous-vide's tender texture?
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Offline noturbizniss

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Re: Sous Vide Master thread
« Reply #294 on: October 17, 2017, 04:10:23 PM »
would you recommend to smoke them for an hour and then to sous vide them to absorb and intensify the smoke flavor and the sous-vide's tender texture?
Can't imagine that would work. I've never done sous vide after sear but people do it. It would probably get soggy. Then again maybe with a quick search after it may work.
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Re: Sous Vide Master thread
« Reply #295 on: October 17, 2017, 04:12:50 PM »
Finally got my Anova Bluetooth (I had ordered the Nano for $69, but after they sent the email that it'll be delayed I opted for the Bluetooth version at no extra charge), I've been following this thread for a long time, since I knew I wanted to get into it. What's the best way to get my feet wet with this for a Dinner for 2?
Sprinkle chicken cutlets with herbes de provence (or another herb blend) and pop them in at 140 for 2 hours, pan sear and serve.

would you recommend to smoke them for an hour and then to sous vide them to absorb and intensify the smoke flavor and the sous-vide's tender texture?
I wouldn't do that first time.
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Offline JoeyShmoe

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Re: Sous Vide Master thread
« Reply #296 on: October 17, 2017, 04:19:08 PM »
Sprinkle chicken cutlets with herbes de provence (or another herb blend) and pop them in at 140 for 2 hours, pan sear and serve.
Thanks
Step into the pot alongside the device  :D
Heh :)

Separate question, is it correct to assume that since it doesn't touch the food directly there's no need to Toivel?
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Offline jackofall

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Re: Sous Vide Master thread
« Reply #297 on: October 17, 2017, 04:22:01 PM »
Finally got my Anova Bluetooth (I had ordered the Nano for $69, but after they sent the email that it'll be delayed I opted for the Bluetooth version at no extra charge), I've been following this thread for a long time, since I knew I wanted to get into it. What's the best way to get my feet wet with this for a Dinner for 2?
Sous vide Chicken drumsticks. 165 for 3 hours. Dry.  coat with your favorite schnitzel coating method. Deep fry on high until the outside is crispy - enjoy!
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Re: Sous Vide Master thread
« Reply #298 on: October 17, 2017, 04:30:17 PM »
Sous vide Chicken drumsticks. 165 for 3 hours. Dry.  coat with your favorite schnitzel coating method. Deep fry on high until the outside is crispy - enjoy!
Why would yopu sous vide at 165? Why sous vide before deep frying?
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Offline jackofall

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Re: Sous Vide Master thread
« Reply #299 on: October 17, 2017, 04:44:58 PM »
Why would yopu sous vide at 165? Why sous vide before deep frying?

https://www.google.com/search?source=hp&q=what+temp+is+chicken+done&oq=what+temp&gs_l=psy-ab.1.1.0l9j0i20i264k1.1185.2915.0.4996.10.9.0.0.0.0.130.923.6j3.9.0....0...1.1.64.psy-ab..1.9.920.0..0i131k1j0i67k1j0i3k1.0.A4H9xicWGNI

Why sous vide before deep frying?

1. So you dont have to fry at the perfect temperature where the outside is not getting burnt before the inside is done. 2. Much healthier as you are only frying for a very short time. 3. Taste is excellent.   
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