Sous Vide Appreciation Thread!

jstokes3 · Nov 25, 2015

72 Hour Sirloin Roast

Been wanting to try this for a while and finally got around to it. Both sons are home from college for the holiday.

72 hours at 129 degrees. Fork tender and delicious. Same consistency as prime rib.

Sliced up and ready to go for sandwiches which we already ate for lunch today and were delicious as well.

PaSmoker · Nov 25, 2015

Nice!....I've yet to do a long cook with mine...though I see it happening soon!....Looks mighty tasty!

GATABITES · Dec 8, 2015

Good evening Brethren:

I got my Immersion circulator in the mail last night. What container do you recommend that I use to create a water bath? I current don't own a pot thats tall enough to allow the clamp to function. Kind of think I should have got the precision cooker. Oh well.....

Any advice is greatly appreciated.....

Eddiecalder · Dec 8, 2015

GATABITES said:
Good evening Brethren:

I got my Immersion circulator in the mail last night. What container do you recommend that I use to create a water bath? I current don't own a pot thats tall enough to allow the clamp to function. Kind of think I should have got the precision cooker. Oh well.....

Any advice is greatly appreciated.....

I use a cooler

mahenryak · Dec 8, 2015

If you will permit me a short PSA regarding low temp. water bath cooking... my go to source for Sous Vide recommends a minimum temp of 131 for meat intended to be cooked for longer than four hours--this, to keep the food out of the danger zone (40F to 130F).

qman · Dec 9, 2015

GATABITES said:
Good evening Brethren:

I got my Immersion circulator in the mail last night. What container do you recommend that I use to create a water bath? I current don't own a pot thats tall enough to allow the clamp to function. Kind of think I should have got the precision cooker. Oh well.....

Any advice is greatly appreciated.....

Ditto on using a cooler. One that will hold a couple of 6-packs is perfect for most cooks.[for me at least]

Texmex01 · Dec 9, 2015

Ugh, so after 25 pages of this thread I just ordered one, looks like I will be spending my Christmas vacation learning a new dance!

robinfresno · Dec 9, 2015

I will throw mine it a pot without a clamp if I'm doing a small cook; just sitting upright on the bottom. I haven't had any issues with tipping and food comes out great. Water heats up much faster too.

Q Junkie · Dec 9, 2015

I use this cooler most of the time.
This counts as outdoor cooking as well.

napp37 · Dec 9, 2015

I got my Anova last week. Thus far I have only done a couple of steaks and some poached eggs with it. The steaks are a no brainer; but it is a little touchy about temps and times with the eggs.

The first picture below is my first attempt. It was a bone-in Rib Eye. Cooked it at 131* for 2.5 hours. The second picture shows a Chuck Eye which was cooked at 127* for 2.5 hours. I seared both steaks on a charcoal chimney with cast iron grate from my Weber Go Anywhere.

Both efforts were delicious; and the Chuckie was just as tender as the Rib Eye.

llanero · Dec 9, 2015

has anyone tried a chunk of butter in with the steak? sounds like a good idea.

Q Junkie · Dec 9, 2015

llanero said:
has anyone tried a chunk of butter in with the steak? sounds like a good idea.

Yes, I usually put a pat of butter and a small amount of salt pepper and garlic. The juices that come out of the bag before searing make a killer sauce of your choice. I make a basic green peppercorn sauce that works for me.

napp37 · Dec 10, 2015

Just started a chuck roast for a long sous vide cook. It weighs 3.5 lbs and I am going to do it for 50 hours at 130*F. Seasoned with garlic salt and garlic pepper. Added a sprig of fresh rosemary on each side before sealing the bag.

Will update with results after a few days.:whoo:

CakeM1x · Dec 10, 2015

llanero said:
has anyone tried a chunk of butter in with the steak? sounds like a good idea.

Putting butter in with steak sous vide actually dilutes the flavor of the beef.

Texmex01 · Dec 10, 2015

CakeM1x said:
Putting butter in with steak sous vide actually dilutes the flavor of the beef.

Thanks, I was wondering about this myself!:thumb:

Texmex01 · Dec 13, 2015

Gotta love that Fed Ex guy!

Now to figure out to to cook first!!:thumb:

Texmex01 · Dec 13, 2015

Well I was going to wait until tomorrow to play with the new toy, but I could not help myself, so the first victim in the pot is a NY Strip steak, lets see how we do....:becky:

ssv3 · Dec 13, 2015

Texmex01 said:
Well I was going to wait until tomorrow to play with the new toy, but I could not help myself, so the first victim in the pot is a NY Strip steak, lets see how we do....:becky:

Awesome! Tuned in.

Texmex01 · Dec 13, 2015

I put a little char on it in a pan:

It came out perfect, I mean PERFECT, all the way through!: clap2:

I have found my new cooking addiction

ssv3 · Dec 13, 2015

Looks great! :thumb: Yet to do a steak with mine.

Sous Vide Appreciation Thread!

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