Author Topic: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers  (Read 8575 times)

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Offline SpAmRaY

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #100 on: Mon, 11 December 2017, 21:23:39 »
 chicken leg quarters again, 165F for 4hrs, finished under broiler



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Offline wishful_cynic

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #101 on: Wed, 13 December 2017, 16:03:24 »
184338-0

Beef short ribs, 185 F, 24 hours

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #102 on: Tue, 03 April 2018, 19:09:08 »
Crossposting my beef round roast I cooked for 24 hours at 134F, did a pre-sear and post sear with ice bath and quick cool down in the freezer.

I rubbed the meat before sealing with Louie's Italian Beef seasoning.

Finished after slicing (had I left it in the freezer longer I think it would have sliced better) in the leftover meat juices with a little water and the juice from some perperonici peppers along with some of the peppers and some more Louie's seasoning.

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Online bizzy11

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #103 on: Mon, 09 April 2018, 19:09:02 »
Omg why did I come into this thread, so hungry now.
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Offline wishful_cynic

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #104 on: Mon, 09 April 2018, 20:47:53 »
Omg why did I come into this thread, so hungry now.

Well, get a precision cooker and start cooking!

Online bizzy11

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #105 on: Mon, 09 April 2018, 21:16:56 »
Omg why did I come into this thread, so hungry now.

Well, get a precision cooker and start cooking!

I actually have one already. I mostly use it for cooking steak, but now I think I gotta try some new stuff lol.
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Offline wishful_cynic

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #106 on: Mon, 09 April 2018, 23:47:36 »
Omg why did I come into this thread, so hungry now.

Well, get a precision cooker and start cooking!

I actually have one already. I mostly use it for cooking steak, but now I think I gotta try some new stuff lol.

It’s ok for steak but overrated if you’re already good at cooking steak.  Exception: really thick cuts (especially filets).  Try cheaper and/or larger cuts of meat (pork shoulder, spare ribs, brisket) over long cook times and you’ll get some excellent textures.

Online bizzy11

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #107 on: Tue, 10 April 2018, 02:47:22 »
Omg why did I come into this thread, so hungry now.

Well, get a precision cooker and start cooking!

I actually have one already. I mostly use it for cooking steak, but now I think I gotta try some new stuff lol.

It’s ok for steak but overrated if you’re already good at cooking steak.  Exception: really thick cuts (especially filets).  Try cheaper and/or larger cuts of meat (pork shoulder, spare ribs, brisket) over long cook times and you’ll get some excellent textures.

I mostly use it since I live in an apartment, and grilling a steak in an apartment is a bad idea lol. I just take it on the balcony with a really hot skillet and sear after for a bit. The pork shoulder made me drool a little bit, not gonna lie. 
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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #108 on: Wed, 11 April 2018, 08:44:31 »
I didn't know such a thing existed. I live in an apartment too, and I either slow cook or grill depending on what I'm doing. I have one of those George Foreman grills that was given to me that I use for making burgers, steak, bacon, etc. Then for larger or tougher cuts like eye of round or pork butt I just put it in the crock pot (slow cooker) for 24-36 hours and it tastes great.
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Online bizzy11

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #109 on: Wed, 11 April 2018, 13:20:20 »
I didn't know such a thing existed. I live in an apartment too, and I either slow cook or grill depending on what I'm doing. I have one of those George Foreman grills that was given to me that I use for making burgers, steak, bacon, etc. Then for larger or tougher cuts like eye of round or pork butt I just put it in the crock pot (slow cooker) for 24-36 hours and it tastes great.

I use a slow cooker for chicken and pork mostly, but for steaks I always use the sous vide. We're not allowed to grill on our balcony either, but I just go out and sear each side for ~45 sec to 1 min each side after it's done in the sous vide. Perfect steak every time.

The worst part about them is the setup though. Takes a lot of water each time, and the cooking time takes a long time, more so if the meats frozen.
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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #110 on: Wed, 11 April 2018, 13:56:43 »
Have you tried an indoor grill like a George Foreman? It's not quite as great as a real grill but better than nothing I suppose.
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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #111 on: Wed, 11 April 2018, 14:05:24 »
Have you tried an indoor grill like a George Foreman? It's not quite as great as a real grill but better than nothing I suppose.

as long as the Exhaust CFM is high enough.. No one would know..

What bizzy11 needs is an industrial exhaust fan hooked up to the vent hood..


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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #112 on: Wed, 11 April 2018, 15:02:27 »
I've tried grilling indoors on a cast iron, and let's just say I'm never doing that again lol. I don't actually own a George Foreman grill, but my neighbor has a small no-name grill we sometimes make burgers on.

My kitchen actually has a fan on it to suck up smoke, but it's quite possibly the worst one I've ever used lol. It sucks up absolutely ZERO smoke. I'd prolly have better luck having a vacuum on the entire time next to me lol.
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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #113 on: Wed, 11 April 2018, 15:22:37 »
Have you ever cleaned out your kitchen exhaust? They get really grimy and they need to be cleaned out every so often. It's gross but it has to be done.
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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #114 on: Wed, 11 April 2018, 15:30:27 »
Have you ever cleaned out your kitchen exhaust? They get really grimy and they need to be cleaned out every so often. It's gross but it has to be done.

The easiest way is actually to just get a portable electric -grill- , go next to the window,  and turn on a box fan on High..

20 inch boxfans have ~2000 CFM

Make sure to open a window on the opposite side of your flat,  so you run negative pressure which would just suck the gas back in...

Online bizzy11

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #115 on: Wed, 11 April 2018, 17:10:53 »
Nah never cleaned that before lol. My lease is up for renewal in a few months so I'm prolly gonna get out of here anyway, getting too expensive. Started at $2020/month, now it's up to $2315. Likely gonna go up to almost $2500 next renewal.

Yea I've tried what you said before tp4tissue. The problem is I only have windows on one side of my apt, so what ends up happening is the smoke will just all get blown back in. I've basically given up until I move to a different place lol. I want a house so bad :(
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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #116 on: Wed, 11 April 2018, 19:16:20 »
Damn and I thought my rent was high.
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Online bizzy11

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #117 on: Wed, 11 April 2018, 21:46:10 »
Yea downtown Los Angeles lol, real estate just keeps going up...
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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #118 on: Wed, 11 April 2018, 22:07:49 »
Nah never cleaned that before lol. My lease is up for renewal in a few months so I'm prolly gonna get out of here anyway, getting too expensive. Started at $2020/month, now it's up to $2315. Likely gonna go up to almost $2500 next renewal.

Yea I've tried what you said before tp4tissue. The problem is I only have windows on one side of my apt, so what ends up happening is the smoke will just all get blown back in. I've basically given up until I move to a different place lol. I want a house so bad :(


Hrrrmmm..


Is your front door on the same side as well ?

Maybe you can just open the door slightly when you get'dat grill goin'

Online bizzy11

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #119 on: Wed, 11 April 2018, 22:48:31 »
The front door is actually opposite of the balcony door, and there were people who were cooking with their front door open before. They kept setting off the smoke alarms, so the apartment sent an email blast saying to close the front door when cooking lol.

It just really sucks to cook here, I only have electric stoves too  :(
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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #120 on: Thu, 12 April 2018, 09:02:29 »
Yea downtown Los Angeles lol, real estate just keeps going up...

One of the few cities more expensive than Boston.  :confused:
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Online bizzy11

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #121 on: Thu, 12 April 2018, 19:12:03 »
Yea downtown Los Angeles lol, real estate just keeps going up...

One of the few cities more expensive than Boston.  :confused:

Yea it's pretty ridiculous. My job is 7 blocks from me, so my commute is usually 5-10 minutes lol. Prolly gonna have to give that up though to get a decent price.
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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #122 on: Sat, 21 April 2018, 18:29:14 »
Did some rib eyes for just over an hour @133F and finished on the grill, they were amazing.



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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #123 on: Sat, 21 April 2018, 18:32:52 »
Did some rib eyes for just over an hour @133F and finished on the grill, they were amazing.

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Pepper and Garlic ?

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #124 on: Sat, 21 April 2018, 18:33:41 »
Did some rib eyes for just over an hour @133F and finished on the grill, they were amazing.

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Secret seasoning mix.... :shiftyeyes:

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #125 on: Sun, 22 April 2018, 12:41:45 »
Did some rib eyes for just over an hour @133F and finished on the grill, they were amazing.

Show Image


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Pepper and Garlic ?
Secret seasoning mix.... :shiftyeyes:





Offline fohat.digs

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #126 on: Sun, 22 April 2018, 14:34:08 »
I plan on doing some chicken tonight. I made an inexpensive controller for my slow cooker that works great.

Bought one of these on ebay for a few bucks:

https://www.ebay.com/itm/Digital-Temperature-Controller-Temp-Sensor-Thermostat-Control-STC-1000-RS/162397806727?hash=item25cfa9e087:m:mC6kwW8Dw8x6d-1dXIy4Lyg

And built an enclosure like this out of parts from a hardware store:

There’s no doubt that evangelicalism seems to have an image problem, especially since its overwhelming alliance with Trump. In the minds of many outside the fold, evangelicalism no longer represents a specific religious position centered on sin and the need for individual salvation but rather a self-serving, power-hungry political movement that will side with the devil himself for the sake of political pragmatism. But this image problem isn’t new. Although polling shows that overall feelings toward evangelicals as a religious group have remained relatively stable since 2014, the perception of evangelicals as “agents of intolerance,” to quote John McCain back in 2008, well predates the Trump era. Moreover, despite a host of missteps and scandals, overall evangelical support for Trump as president hasn’t declined but grown. Sure, they may have issues with his moral center, or lack thereof, but they’re willing to overlook all this for the sake of political expediency, for promises of “religious freedom,” and the hope of a judiciary stacked with conservative judges. This is because, at the end of the day, evangelicalism isn’t really about personal values but, rather, social and political conversion and control. The Trump era, then, does not create a new problem for evangelicals and their image; it’s simply casting a very bright light on what has always been there, at least for the past forty years or so. - Egberto Willies 2018