If you are looking for a way to perfectly cook food to a most precise temperature, then sous vide is hard to beat. I have never ruined anything cooked this way (and I have ruined many a meal in my long and distinguished cooking history). |
Clever poor vide unit you have there Queball! Your innovation has me wondering if you can use an old analog hot plate or crock pot and a PID (like an auber) to control water temperature.
They are becoming more affordable with time. I think I paid $169 several years ago, and they are now down to about $120.
I have not smoked before sealing in the bag, but definitely after when it is cooked, and before searing it. It is easiest to do in the pellet cooker where I can do the low temperature smoke, then crank up the temperature to do the finish roast, but I found the results better if I transfer to a hot oven or sear burner to do the final sear so the meat does not over cook.
Another benefit for me is that this unit is so portable I take it on the road RV-ing.
Clever poor vide unit you have there Queball! Your innovation has me wondering if you can use an old analog hot plate or crock pot and a PID (like an auber) to control water temperature.
Clever poor vide unit you have there Queball! Your innovation has me wondering if you can use an old analog hot plate or crock pot and a PID (like an auber) to control water temperature.
Oh! PZ .... I wish I had your knowledge ..... Thou art way, way above my pay grade! "Old analog with a PID(like an auber) ..... Sounds great .... really?
there is circulation without the circulator, the changes in the water temp make it circulate, sorry I am a dummy or I would know the name for this. Sous Vide Supreme has no circulation.
There are a lot of Anova types out there look at them all they seem to be different in certain way. The Joule looks to be a nice unit also.
... Still seems kinda weird throwing meat in a bag and cooking it water though. :)
You can definitely hold meat for a considerable time, however the texture will begin to suffer. At some point the steak or chicken will have an unpleasant texture.
Clever poor vide unit you have there Queball! Your innovation has me wondering if you can use an old analog hot plate or crock pot and a PID (like an auber) to control water temperature.
Oh! PZ .... I wish I had your knowledge ..... Thou art way, way above my pay grade! "Old analog with a PID(like an auber) ..... Sounds great .... really?
That looks perfect Maineac :clap:Sitting here looking at that steak makes me think I should have had a couple of over easy eggs in that plate instead of the sliced cukes that I had. :lick:
Sitting here looking at that steak makes me think I should have had a couple of over easy eggs in that plate instead of the sliced cukes that I had. :lick:
Sitting here looking at that steak makes me think I should have had a couple of over easy eggs in that plate instead of the sliced cukes that I had. :lick:
Steak and eggs is one of our favorite breakfasts - after my eyes were bigger than my stomach the night before ;D
I remember that you like runny eggs from another forum which I shall not name; but I was Wingman there. You always had thoughtful posts and I noticed when you went missing. When that forum owner allowed politics in, I went missing.
PZ,
Maineac set me an email, and he's going to send us each 2lb lobsters, so be sure to get him your address. ..... What a guy! :cool:
Somehow, I just can't get over cooking something in a galvanized pot. :puke:
Sorry, PZ, we have gotten quite a ways away from Sous vide prime rib.
Somehow, I just can't get over cooking something in a galvanized pot. :puke:
Not cooked here; served here.
Sorry, PZ, we have gotten quite a ways away from Sous vide prime rib.
No worries Maineac - sometimes when the topic starys a bit, it somehow feels more like we are having a friendly conversation at the local pub. ;D
Wow, expensive lunch.
What do you have to pay per pound up your way, Maineac?
Wow, expensive lunch.
This was on the coast and the groom bought them off the dock for way less than normal retail, actually way less than wholesale. In 1970 I bought (4) 1.5lb hard shell lobsters off the same dock to celebrate my wife's agreement to marry me. It cost me $6. There was so much meat in those that we couldn't eat it all. However, today we could. ;D
That's an excellent setup ZEP :clap:
I've seen that mod and have thought about making one of medium size. The reason I have not done so is because I'm kind of lazy, and that I have a pot that is a good size for the Anova and I use the stove to preheat the water to temperature so the initial setup is very quick. It is kind of simplistic, but I use foil on the setup to prevent water loss - like an inverted tent it keeps the water dripping into the pot, and I never need to replenish the water.
However, the problem with my rig is that the size of my cooks are limited, so your solution might work better than mine.
In your first photo, is that a metal collar that is glued into the top of the cooler? ... and if you don't mind, what cooler brand did you use?
Finished project, now on to a prime brisket packer (trim, season, smoke, sous vide, sear). Thanks ZEP for the inspiration. :lick: