Just tried my Sous vide for the first time

[grundy53]

I've always heard that sous vide made for the best steaks. Well, I finally fired up my new Joule and cooked up some elk tenderloin. I'll tell you what, I'm a believer. That was the best elk steak I've ever tasted. Wow.

[Stein]

There is no doubt, I have a prime brisket in now.

Check out Sous Vide Everything on YouTube if you haven’t.


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[Angry Perch]

If you're a fan of soft/ runny eggs, it's amazing what you can do with an immersion circulator.

[grundy53]

There is no doubt, I have a prime brisket in now.

Check out Sous Vide Everything on YouTube if you haven’t.


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Thanks. I'll check it out.

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[merkaba93]

Angry Perch is right. Soft boiled eggs are so much easier with a sous vide machine. Then mix up some venison breakfast sausage, wrap that egg with sausage, flour dredge, egg wash, bread crumbs, then use your fryer to make scotch eggs. Serve over some cheddar sage grits. Great wild game play on some English/Southern fusion.

Also can use our sous vide machine to pasteurize your own eggs. And only how many you want. So you can use raw egg in recipes without any fear.

[grundy53]

Angry Perch is right. Soft boiled eggs are so much easier with a sous vide machine. Then mix up some venison breakfast sausage, wrap that egg with sausage, flour dredge, egg wash, bread crumbs, then use your fryer to make scotch eggs. Serve over some cheddar sage grits. Great wild game play on some English/Southern fusion.

Also can use our sous vide machine to pasteurize your own eggs. And only how many you want. So you can use raw egg in recipes without any fear.

That sounds delicious. I'm going to have to give it a try.

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[merkaba93]

Angry Perch is right. Soft boiled eggs are so much easier with a sous vide machine. Then mix up some venison breakfast sausage, wrap that egg with sausage, flour dredge, egg wash, bread crumbs, then use your fryer to make scotch eggs. Serve over some cheddar sage grits. Great wild game play on some English/Southern fusion.

Also can use our sous vide machine to pasteurize your own eggs. And only how many you want. So you can use raw egg in recipes without any fear.

That sounds delicious. I'm going to have to give it a try.

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I've done it a few times. Quail scotch eggs are a fun twist too. More of an appetizer than a meal.

[92xj]

The easiest way in the world to do soft boiled eggs is to use a steamer basket in a pot, like you would for broccoli. Get it steaming and place eggs in basket 7 minutes for the perfect soft boiled egg, 13 minutes for the perfect hard boiled egg and they peel insanely easy after steaming.

[KFhunter]

any recommendations on which one to get?  I'm clueless to this type of cooking.

[merkaba93]

I have an Anova. Probably the most popular. Some others have some nice features. But this one is proven to last and work. You for sure need a vacuum sealer first. If not you're kinda putting the cart before the horse.

[KFhunter]

I have a standard vac sealer I use a lot, but I want to get a chamber vac.

With a chamber vac I should be able to sous vide a lot more things, like frozen soup that's in a bag.  It's not a sexy use of a sous vide cooker but it would be effective, I have done it on a stove top (pot of hot water, toss in bag) but it ties up my stove top.   

I do have frozen wet things in a seal a meal bag but I have to leave the bag top open, freeze, then seal it, I don't like doing this because I can't really get the bag flat unless I thaw, flatten, then refreeze - no thanks.

As for the steaks I can't wait to try it. 


Ribs? Pops is a rib boiler, I'd like to try sous vide ribs so at least all the flavor isn't floating at the top of the pot 


 

[merkaba93]

Standard Vacuum sealer works fine for the purposes of sous vide cooking.
Unless you want an excuse to buy a chamber style. Then by all means, you need a new one of sure!

[Angry Perch]

I also have the Anova. It does its job perfectly, so I'm not sure what it could do better. Also, if sealing wet ingredients, you should be able to hit the manual seal button before it sucks the liquid up to the top of the bag. At least you can on my FoodSaver.

[pianoman9701]

When selecting which one to buy, take note of the watts. My Anova is 800w and costs about half the price of the Joule. There's another on the market called. There's another one called Strata by Monoprice that's also 800w and even cheaper.

[syoungs]

looks like the annova can be had for 65$ on amazon. I may just pick one up to play with after reading all the recent stuff on cooking with this method.