Armed Polite Society
Main Forums => The Roundtable => Topic started by: K Frame on October 13, 2020, 07:18:45 AM
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It's Amazon Prime Day and I came across a well-rated SV stick...
https://www.amazon.com/Immersion-Circulator-Precision-Thermometer-beautiful/dp/B07HY2K9XX/ref=sr_1_3?dchild=1&keywords=sous+vide&psr=PDAY&qid=1602587565&s=prime-day&sr=1-3
Seems as if it would be a good entry unit for me. I really don't feel like spending $90-$150 for one of the top rated SV sticks.
They show it used in a stainless pot. That seems to me that it wouldn't be that good for longer cooks because of the heat loss.
Do you use one of the plastic containers for your Sous Vide? Do you use any kind of cover?
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My Instant Pot has a sous vide function but I haven't even explored recipes yet.
Just thought I'd mention that in the event you were thinking about getting an IP at some point.
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I bought this https://www.amazon.com/gp/product/B000R8JOUC/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 and this https://www.amazon.com/gp/product/B074MXRV2K/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Although I have certainly also done sous vide in an uncovered stainless steel stockpot, and I suspect the heat loss was not significant. It certainly did not change the results.
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My Instant Pot has a sous vide function but I haven't even explored recipes yet.
Just thought I'd mention that in the event you were thinking about getting an IP at some point.
Not really, no. I have a pressure cooker, which I like very much.
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And this was meant to be in Mess Hall, not here. Sigh.
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And, it looks as if I waited too long. Looks like it's out of stock.
Sigh.
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And now, for the WTF entry into sous vide...
$75 for... this?
No.
https://www.amazon.com/SEARZALL-Stainless-Steel-Culinary-Restaurants/dp/B00L2P0KNO/ref=sr_1_54_sspa?dchild=1&keywords=sous+vide&qid=1602596589&sr=8-54-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEySFVEN1IxMjczTUgmZW5jcnlwdGVkSWQ9QTA0MzA0MDROSTZaQjRMRDdYSlQmZW5jcnlwdGVkQWRJZD1BMDcxNTQ4NTFYRktFVkZGSTc4Uzgmd2lkZ2V0TmFtZT1zcF9idGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl
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Type 'sous vide' into the Prime Day Deals address bar of Amazon, and you will see a number of sous vide units still available for Prime Day.
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"Type 'sous vide' into the Prime Day Deals address bar of Amazon, and you will see a number of sous vide units still available for Prime Day."
How do you think I found the first one?
MAGIC!
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This one looks like a viable candidate.
https://www.amazon.com/Keenstone-Circulator-Temperature-Adjustment-Ultra-Quiet/dp/B07RC3N35V/ref=sr_1_7?dchild=1&keywords=sous+vide&psr=PDAY&qid=1602598152&s=prime-day&sr=1-7
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Ordered it. Even better, I had $15 in gift cards from a couple of surveys I participated in.
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Back to the stainless steel stock pot, I use a large one for my SV cooking and don't have heat loss but the water will evaporate over time so I cover it with saran wrap to keep the evaporation down.
bob
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OK, that's good to know about the stock pot not really being a big issue. I'll hold off on investing in a container. I have several stock pots/dutch ovens that will likely be good candidates for use. I figured I'd cover it with either foil or a flexible cutting mat to cut down on the evaporation.
Amazon also has food grade... essentially ping pong balls... that you pour into the water. and it forms both an insulator and a seal. Overkill if you ask me.
I think the first thing I'm going to try is sous vide brussels sprouts with butter and balsamic vinegar.
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OK, the unit is being delivered Friday, a day early (supposedly).
I think my first test run is going to be Brussels sprouts, specifically this recipe...
https://under500calories.com/recipe/129bf-sous-vide-1-hour-brussel-sprouts-with-bacon-and-garlic
But... the recipe page isn't there to tell me how long and at what temp to cook it. OK, I'll improvise. There's another recipe that looks good, but it takes a cup of butter. No way.
I may give shrimp a try, as well.
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But... the recipe page isn't there to tell me how long and at what temp to cook it. OK, I'll improvise. There's another recipe that looks good, but it takes a cup of butter. No way.
I may give shrimp a try, as well.
you could always just double it or add to taste :laugh:
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Just got notification that the SV machine has been delivered. Of course I had just plopped down at the office, so I texted my neighbors to grab it just in case it decided to walk off.
Going to play around with it this evening, but probably won't really make anything yet.
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But... the recipe page isn't there to tell me how long and at what temp to cook it.
183 for 50 minutes.
http://www.sousvidelife.com/sous-vide-1-hour-brussels-recipe/
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Nice. Thanks.
I was figuring 185 for 1 hour based on other instructions I've seen for cooking sprouts.
And that reminds me... I need to get thick cut bacon...
I bet they would rock with just some balsamic vinegar, as well.
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Well I'll be.
You can make sous vide grits and oatmeal.
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But I was told I couldn't sous vide people. Anymore. ???
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But I was told I couldn't sous vide people. Anymore. ???
Just because something is a law in your jurisdiction you shouldn't assume it is the law everywhere.
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Just because something is a law in your jurisdiction you shouldn't assume it is the law everywhere.
Mike does live in a very progressive area.
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Sous vide machine or sex toy?
It better be the former and not the latter, Amazon...
(http://pic80.picturetrail.com/VOL856/932748/20286314/414478598.jpg)
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Sous vide machine or sex toy?
It better be the former and not the latter, Amazon...
Either way, you're cooking for one. [ar15] :rofl:
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Ok, that made me laugh!
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Ok. Turkey tenderloin turned out great.
Had problems with the Brussels sprouts wanting to float. Think I'll skip veggies in the future and concentrate on meat.
Sent from my SM-G981U using Tapatalk
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Think I'll skip veggies in the future and concentrate on meat.
Now you're talkin'.
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Think I'll skip veggies in the future and concentrate on meat.
That's what she said.
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Update to this...
When I first got it, I figured I'd use the sous vide stick maybe a couple of times a month.
Since I've restarted my diet, I'm using it a couple of times a week...
My go to lunch is oven roasted vegetables, 4 ounces of very thinly sliced skinless chicken breast, and Lite Toasted Sesame Asian salad dressing by Kraft.
I wasn't happy at all with how dry the chicken was when I was oven or pan roasting it or even poaching it, so I gave the SV stick a try, and I'm glad that I did. Tender, juicy, and wonderful. I throw the chicken breast into a freezer bag with some garlic and onion powders and either some salt or chicken base and run it at 150 for 2.5 to 3 hours.
I also did a pork tenderloin a few weeks ago with the SV stick and man did that turn out nicely, as well.
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^^^^
I was surprised at just a 10-20 degree difference in the sous vide will change the texture of the chicken. 150 is a good spot for chicken breasts.
bob
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^^^^
I was surprised at just a 10-20 degree difference in the sous vide will change the texture of the chicken. 150 is a good spot for chicken breasts.
bob
I was very surprised, too!
I tried them at 145 and they were almost mushy, so the next batch I did at 155. They were good, but on the cusp of drying out, so I backed off to 150... Sweet spot!