| Author |
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86129squids
| | Posted on Monday, December 28, 2015 - 01:03 pm: | 
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WANT. 99, that's a GREAT gadget, one of the few I've not acquired yet. As soon as I saw that, I went to Amazon and checked out my options... I'll pick one up in the new year once I have some play $$$.
At my last job we had a sous-vide filet on the menu, along with New Zealand farm raised venison chops... that venison will spoil you for anything else one might get here in the States. Better than lamb, NOTHING gamey about it... 
I'd pick up a couple of cookbooks ASAP and geek out/pig out! Also, if you've got "mixologist" tendencies, sous-vide can be used very effectively for bartending/infusions as well. Color me jealous!  |
86129squids
| | Posted on Monday, December 28, 2015 - 01:14 pm: |
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Rick! Allow me to say you're completely wrong... although it does have scientific origins.
https://en.wikipedia.org/wiki/Sous-vide
By definition it is IMPOSSIBLE to overcook something via sous-vide, unless you input a wrong temp. Eggs are fascinating- the yolk in an egg sets at a temperature within no more than 2-3 degrees over what it takes to set the albumin (white)... if you like soft boiled eggs, this takes it to another level completely.
This method allows PRECISE temp control, and a wildly creative use of time unheard of with any other method. FWIW, sous-vide can be accomplished without that gadget OR a vacuum sealer, but you have to really know the techniques- you only need a few high quality ziplock bags and a good digital thermometer, ideally with a remote and a +- alarm function.
Try it! |
Reindog
| | Posted on Monday, December 28, 2015 - 02:55 pm: |
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I also need to get the name of that place you hooked me up on the beach in Carlsbad. I'll be at Salk, in La Jolla, for the last week in January and want to spend a couple days on the beach before
Maybe it was the Beach Terrace Inn?
If Scott and Annie host a Super Bowl Party, I'll come and sing loud with you on 96th St. |
99buellx1
| | Posted on Tuesday, December 29, 2015 - 10:10 am: |
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Squid.
I had a simple PID temp system that i built and used a crock pot, it worked ok, but this is so much better.
Made steak in it for the first time last night.....fantastic!
Keep your eyes peeled, you can find them on sale for $129 area. Wife bought this one direct from Anova when they were running a holiday sale.
I have The Food Lab cookbook on it's way, and the Anova app is actually chock full of good recipes. |
86129squids
| | Posted on Tuesday, December 29, 2015 - 01:17 pm: |
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Yeah buddy- I'll be watching out for a deal. My main problem is my sweet GF only likes her meat done MW to W done... tragedy!! Also, she won't eat mushrooms. I dunno why I keep her around considering... 
I don't think that'll be a problem though. The goodness that sous-vide allows shouldn't be spoiled too bad if I have to put a hard char on her beef/shoe leather. |
99buellx1
| | Posted on Tuesday, December 29, 2015 - 01:33 pm: |
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That's exactly the boat that I'm in too, wife only eats well done.
I did both steaks in one bag to the same MR temp, then put hers on the sear for a few extra minutes than what I did mine. Worked perfect. |
Bob_thompson
| | Posted on Wednesday, December 30, 2015 - 01:50 pm: |
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Talking about eating & Christmas gifts. Here (below) is a gift I made myself one Christmas a while back. Still a nice conversation piece. Its quite obviously a shish ke-bab extractor, all stainless with Colt 1911 grips, single action, just grip and push off.
Small enough for CC and women's use. Now how "cool" is that? Bob
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