Author Topic: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers  (Read 8648 times)

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Offline chuckdee

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #50 on: Sun, 17 September 2017, 17:24:34 »
Putting it away until next time.
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That's a nice case.  Mine didn't come with that.  I just throw it in the Rubbermaid tub with the lid.

It doesn't come with it; it's an after purchase.  I have that same case, and it's very much worth the price.

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Offline wishful_cynic

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #51 on: Sun, 17 September 2017, 17:27:29 »
Putting it away until next time.
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That's a nice case.  Mine didn't come with that.  I just throw it in the Rubbermaid tub with the lid.

It doesn't come with it; it's an after purchase.  I have that same case, and it's very much worth the price.

https://smile.amazon.com/gp/product/B01LXZP59E/

I think I'll stick with storing it in the bath tub with the lid lol

Offline fohat.digs

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #52 on: Sun, 17 September 2017, 17:38:12 »
I went another way and bought something like this:

http://www.ebay.com/itm/LED-Digital-Temperature-Controller-220V-STC-1000-Thermostat-Control-Sensor-Probe-/121781800580?hash=item1c5ac2ce84:g:mRoAAOSwwn9ZeWF9

built it into an enclosure, and use it as a controller for my crock pot. It works great but does not circulate water.
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 In the minds of many outside the fold, evangelicalism no longer represents a specific religious position centered on sin and the need for individual salvation but rather a self-serving, power-hungry political movement that will side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

Offline Rodde

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #53 on: Mon, 18 September 2017, 16:27:24 »
is it safe to assume that without proper circulation, most sous vide systems would be at least somewhat unreliable? Or have people had success without actual circulation?

Offline tp4tissue

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #54 on: Mon, 18 September 2017, 16:33:50 »
is it safe to assume that without proper circulation, most sous vide systems would be at least somewhat unreliable? Or have people had success without actual circulation?

you would definitely have some hotspots,


For short run sous vide , it would make a difference,   but for things that go on for hours and hours,  it's not a big deal.



But it's really easy to circulate the water,  just put in a magnetic stirer  in the water..

Offline SpAmRaY

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #55 on: Tue, 19 September 2017, 22:11:56 »
Did some chicken breasts tonight and finished on the grill.












Offline tp4tissue

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #56 on: Tue, 19 September 2017, 22:21:36 »
Wow, that looks so professional..  start a sous vide restaurant spam,  why go to a job you h8..

Offline SpAmRaY

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #57 on: Tue, 19 September 2017, 22:27:17 »
Wow, that looks so professional..  start a sous vide restaurant spam,  why go to a job you h8..

If I had to cook as a job I probably wouldn't enjoy it as much.

But the chicken was definitely a success and next time I think I'll just put the grill grate on top of the chimney starter itself.

Offline tp4tissue

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #58 on: Tue, 19 September 2017, 22:30:07 »
Wow, that looks so professional..  start a sous vide restaurant spam,  why go to a job you h8..

If I had to cook as a job I probably wouldn't enjoy it as much.

But the chicken was definitely a success and next time I think I'll just put the grill grate on top of the chimney starter itself.

hrrm, certainly possible..  best saved for retired living i suppose.

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #59 on: Tue, 19 September 2017, 23:06:49 »
By the way how do you guys pronounce 'sous vide'?

I think the proper way is for it to sound like 'sue v'

But my redneck self pronounce it something like 'seuss (like dr. seuss) vid (like video)'

Offline tp4tissue

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #60 on: Tue, 19 September 2017, 23:52:45 »
By the way how do you guys pronounce 'sous vide'?

I think the proper way is for it to sound like 'sue v'

But my redneck self pronounce it something like 'seuss (like dr. seuss) vid (like video)'

'Murica..


Offline wishful_cynic

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #61 on: Wed, 20 September 2017, 08:43:52 »
By the way how do you guys pronounce 'sous vide'?

I think the proper way is for it to sound like 'sue v'

But my redneck self pronounce it something like 'seuss (like dr. seuss) vid (like video)'

(1) Your grill setup looks fantastic, I need to look into a good charcoal grill.  I like Lodge products.  I use a big 2-burner cast iron skillet by Lodge in the kitchen.

(2) I think it is "sue veed."

Offline SpAmRaY

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #62 on: Wed, 20 September 2017, 08:52:23 »


By the way how do you guys pronounce 'sous vide'?

I think the proper way is for it to sound like 'sue v'

But my redneck self pronounce it something like 'seuss (like dr. seuss) vid (like video)'

(1) Your grill setup looks fantastic, I need to look into a good charcoal grill.  I like Lodge products.  I use a big 2-burner cast iron skillet by Lodge in the kitchen.

(2) I think it is "sue veed."

Historically I've been mainly a gas griller but I have only used the gas grill a couple of times since I started using the lodge. The chimney starter is a must have to get the charcoal going.

The lodge is small and works best for things you want to cook quickly, which is a perfect compliment to most sous vide meats.

I have also put foil over things or just closed the lid on the gas grill that it is sitting on to help with things that take longer to cook.


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Offline wishful_cynic

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #63 on: Wed, 20 September 2017, 09:10:10 »


By the way how do you guys pronounce 'sous vide'?

I think the proper way is for it to sound like 'sue v'

But my redneck self pronounce it something like 'seuss (like dr. seuss) vid (like video)'

(1) Your grill setup looks fantastic, I need to look into a good charcoal grill.  I like Lodge products.  I use a big 2-burner cast iron skillet by Lodge in the kitchen.

(2) I think it is "sue veed."

Historically I've been mainly a gas griller but I have only used the gas grill a couple of times since I started using the lodge. The chimney starter is a must have to get the charcoal going.

The lodge is small and works best for things you want to cook quickly, which is a perfect compliment to most sous vide meats.

I have also put foil over things or just closed the lid on the gas grill that it is sitting on to help with things that take longer to cook.


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Offline _PixelNinja

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #64 on: Wed, 20 September 2017, 09:30:23 »
is it safe to assume that without proper circulation, most sous vide systems would be at least somewhat unreliable? Or have people had success without actual circulation?
You will have less control and thus precision in regards to the temperature of what you are cooking. That being said, depending on what you are going for, it is possible to have a go at sous-vide cooking if you have a beer cooler and a reliable, precise thermometer. It is, in fact, how I started out and experimented before getting my hands on a sous-vide circulator.

(2) I think it is "sue veed."
That is indeed how you pronounce it.

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #65 on: Fri, 22 September 2017, 19:06:17 »
TIL big okra pods aren't better...and my Chinese vacuum sealer isn't that great either.

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Offline TheWuggening

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #66 on: Fri, 22 September 2017, 19:37:45 »
Sous vide every ****ing day man. I grind up brisket and mix it with sausage meat every Sunday. Vacuum seal 1/2 lb burgers sprinkled with MSG salt and pepper. Get home. Pop one or two in the sous vide at 125. 30 minutes later I sear each side. Throw on some jarlsburg or muenster and melt it down with a torch. Smother it in siracha mayo.

Offline tp4tissue

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #67 on: Fri, 22 September 2017, 20:07:55 »
Sous vide every ****ing day man. I grind up brisket and mix it with sausage meat every Sunday. Vacuum seal 1/2 lb burgers sprinkled with MSG salt and pepper. Get home. Pop one or two in the sous vide at 125. 30 minutes later I sear each side. Throw on some jarlsburg or muenster and melt it down with a torch. Smother it in siracha mayo.

Gah...

My arteries are afraid.. !!

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #68 on: Sat, 23 September 2017, 15:55:24 »
Today I'm making some coffee.

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Offline tp4tissue

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #69 on: Sat, 23 September 2017, 15:59:51 »
Today I'm making some coffee.
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I cold brewed last time..   it almost killed me..  Super super strong..

Offline tp4tissue

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #70 on: Sat, 23 September 2017, 16:06:08 »
also spam, i asked my an old friend of mine who's a drug dealer,   he says he's uses a -weston- brand sealer , because it has a better pulse mode, which is used so it won't crush more -delicate- drugs.

but he said, that is the only reason, otherwise, foodsaver is just as good by all other metrics.


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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #71 on: Sat, 23 September 2017, 16:54:37 »
also spam, i asked my an old friend of mine who's a drug dealer,   he says he's uses a -weston- brand sealer , because it has a better pulse mode, which is used so it won't crush more -delicate- drugs.

but he said, that is the only reason, otherwise, foodsaver is just as good by all other metrics.
Yeah I think Weston was recommended by ATK.

I'm not sure about this generic one I've got the food still floats after vacuum sealing.

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Offline Halverson

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #72 on: Sat, 23 September 2017, 17:24:16 »
Halverson I remember was doing it..

Mfw I step into a two year old thread I've never seen and I was doing something I've never done.
I've got people to disappoint, I got mistakes to make.
How can you believe that I'm not a waste of space?
Oh I'm sorry to disappoint, I seldom save face.
But how can I speak your language
when I don't know my own....

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #73 on: Sat, 23 September 2017, 19:08:52 »
Today I'm making some coffee.
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I cold brewed last time..   it almost killed me..  Super super strong..
Just got done, filtered through my nut milk bag then again through my aeropress, it tastes awesome.

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Offline tp4tissue

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #74 on: Sat, 23 September 2017, 19:41:07 »
Today I'm making some coffee.
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I cold brewed last time..   it almost killed me..  Super super strong..
Just got done, filtered through my nut milk bag then again through my aeropress, it tastes awesome.

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I hurd one shouldn't do drugs so late at night.

Offline TheWuggening

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #75 on: Sun, 24 September 2017, 11:49:22 »

Gah...

My arteries are afraid.. !!

I only eat meat, so it's okay. You can get away with this if you're keto-adjusted.

Offline TheWuggening

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #76 on: Sun, 24 September 2017, 11:51:11 »
Today I'm making some coffee.
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Is that a real thing that you're doing, or are you ****ing with us? How'd it turn out?

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #77 on: Sun, 24 September 2017, 12:23:22 »
Today I'm making some coffee.
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Is that a real thing that you're doing, or are you ****ing with us? How'd it turn out?
Of course it is a real thing and it turned out great.

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #78 on: Sun, 24 September 2017, 13:52:41 »
Today we had pork chops. 

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Offline wishful_cynic

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #79 on: Sun, 24 September 2017, 15:16:02 »
Today we had pork chops. 
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Sous vide all the things!!!  You're on a roll dude.

Offline wishful_cynic

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #80 on: Sun, 24 September 2017, 15:26:07 »
Sous vide every ****ing day man. I grind up brisket and mix it with sausage meat every Sunday. Vacuum seal 1/2 lb burgers sprinkled with MSG salt and pepper. Get home. Pop one or two in the sous vide at 125. 30 minutes later I sear each side. Throw on some jarlsburg or muenster and melt it down with a torch. Smother it in siracha mayo.

Torching the cheese is so nice.

179018-0

I don't like the torch as much as I thought I would, but it does have some good applications.

Here's some torched salmon:

179020-1
179022-2

Served that with some soy, chili sesame oil, rice vinegar, grated ginger, grated garlic, splash of mirin.

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #81 on: Mon, 02 October 2017, 18:58:17 »
I  can't get enough of this steak....

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Offline wishful_cynic

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #82 on: Mon, 02 October 2017, 19:53:17 »
I  can't get enough of this steak....
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Yummmm, having a perfectly cooked steak is reason enough for a precision cooker.

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #83 on: Tue, 03 October 2017, 21:32:11 »
Prepping for a 36 hour rib cook.

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Offline wishful_cynic

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #84 on: Wed, 04 October 2017, 09:43:27 »
Prepping for a 36 hour rib cook.
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Nice!  Sous vide barbecue is fantastic.  You should get some great results finishing with your lodge grill.  Good luck!

We made an 11 lb pork shoulder on Sunday when we were having some family visit and I'm still eating leftovers for lunch today.

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #85 on: Thu, 05 October 2017, 19:18:45 »
Ribs turned out great.










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Offline tp4tissue

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #86 on: Thu, 05 October 2017, 23:08:30 »
Ribs turned out great.
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I might have to take up smoking to offset my meat-free stress..


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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #87 on: Sun, 15 October 2017, 12:33:13 »
Cooked a large top round steak at 133F for ~4hrs then cut it up and ate it on salad.



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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #88 on: Tue, 31 October 2017, 20:44:12 »
165F for ~1.5 hours with some store bought seasoning and a few drops of liquid smoke then finished in the enameled cast iron, simply amazing, very juicy and even the kids kept wanting more.

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #89 on: Thu, 02 November 2017, 17:51:29 »
Thick pork chops, ~1.5hr @ 140F



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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #90 on: Sun, 12 November 2017, 17:48:43 »
Chicken leg quarters ~4hrs @ 165F finished under the broiler.



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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #91 on: Sun, 03 December 2017, 18:20:29 »
48hr chuck roast getting started



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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #92 on: Tue, 05 December 2017, 18:17:43 »
Success!





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Offline wishful_cynic

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #93 on: Sun, 10 December 2017, 18:57:21 »
Success!



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Chuck roast?  What temp/how long/what did you do with it?  Looks great.

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #94 on: Sun, 10 December 2017, 19:05:11 »
Success!



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Chuck roast?  What temp/how long/what did you do with it?  Looks great.
~48hrs 136F, I put salt, pepper, onion powder, garlic powder, liquid smoke and bragg aminos in with it before sealing.

The first picture with it whole was before searing.

It was so good it made me smile eating it.

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Offline wishful_cynic

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #95 on: Sun, 10 December 2017, 19:31:49 »
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Chuck roast?  What temp/how long/what did you do with it?  Looks great.
~48hrs 136F, I put salt, pepper, onion powder, garlic powder, liquid smoke and bragg aminos in with it before sealing.

The first picture with it whole was before searing.

It was so good it made me smile eating it.

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Yum!  I did chuck roast a while back but forget my time and temp.  It was good but yours looks better than I remember it.

Offline wishful_cynic

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #96 on: Sun, 10 December 2017, 19:33:38 »
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Duck breast, salt/pepper/garlic/thyme, pre-seared, 130 F, 2 hours, post-seared

Offline SpAmRaY

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #97 on: Sun, 10 December 2017, 19:35:40 »
(Attachment Link)

Duck breast, salt/pepper/garlic/thyme, pre-seared, 130 F, 2 hours, post-seared
I don't think I've ever eaten duck but that looks great.

I've got some chicken leg quarters cooking right now.

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Offline wishful_cynic

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #98 on: Sun, 10 December 2017, 20:15:00 »
(Attachment Link)

Duck breast, salt/pepper/garlic/thyme, pre-seared, 130 F, 2 hours, post-seared
I don't think I've ever eaten duck but that looks great.

I've got some chicken leg quarters cooking right now.

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Duck is delicious.  Much more savory than most poultry, can be served medium-rare, and the breast has a nice layer of fat that gets really crispy on the outside and melts like bacon on the inside. 

Those last chicken leg quarters you posted looked excellent.

Offline tp4tissue

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Re: Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers
« Reply #99 on: Sun, 10 December 2017, 21:30:09 »
(Attachment Link)

Duck breast, salt/pepper/garlic/thyme, pre-seared, 130 F, 2 hours, post-seared
I don't think I've ever eaten duck but that looks great.

I've got some chicken leg quarters cooking right now.

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ZOMG...

Head to the asian food store,  they always have these soy-sauce ducks (fully cooked and prepared) hanging in these glass windows/dividers.


Go mid day saturday or sunday for fresher duck. !!