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Foodtribe I need your advice

I am taking the plunge into sous vide

7w ago

You all know my preferred method of cooking meat is with fire and it always will be. After seeing some of the great looking meat cooked by the sous vide method I have decided to give it a day in court. So I am asking for your help. I know nothing about this and scrolling through Amazon with no idea what to look for is even more confusing.

What I want to know is, what is a good machine? What do I need and not need? Basically I need to know everything. I am not afraid to spend a little money but I do not want to waste money on things I do not need.

So please tell me about your setups and what is worth spending money on and what is a waist of money. Leave it all in the comments below. I appreciate your help. I hope you all are enjoying your weekend. I love you all!

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Comments (24)

  • I use a Sous Vide Supreme

    All you need is that, a vacuum sealer and a roll of vacuum sealer bags. There are cheaper sous vides around, like the ones that you immerse in a pan or pot, but I prefer the bath types like above.

    Get familiar with Douglas Baldwin

    And also Stefan

    Sous vide is an expirment of time and temperature and results vary dramatically, which is why people like Stefan who test and post results can be invaluable. It's all about finding what is right for you. Douglas Baldwin's book is a Bible but there have been many different opinions written since.

    It is more science than cooking, but the cooking comes in the finishing off. For example, the short ribs I have in the bath right now were first seared on the coals with last night's steak, then the rub applied then vac bagged before popping in the bath. The idea being that the smokey fire crust will permeate throughout the meat. I'll finish off with a second sear in a skillet and then we'll see. It's all good fun.

    Another point to make is food pasteurizes at a lower temperature if cooked longer, which is how you can have meat like chicken really juicy because it does not have to hit 70c (158f) to be safe. Chicken breast at 60c is so juicy and delicious and totally safe if sous vide long enough.

    It's just another kitchen gadget that will keep you occupied for a very long time.

      1 month ago
    • Wow, in a restaurant I had sous vide vegetables and they were so tender and flavorful πŸ₯ΊπŸ₯Ί. I must try this. Thank you for sharing!πŸ‘πŸΌ

        1 month ago
    • Thanks Fulana. Vegetables are also great done in the sous vide, as are eggs. I hope you get one and I'll look forward to your posts.

        1 month ago
  • Anova or Inkbird from Amazon!

      1 month ago
    • Nice! I will check into those. What other things do you use?

        1 month ago
    • I use a small cooler to hold the water. And I vacuum seal my food in a FoodSaver.

        1 month ago
  • I have never cooked anything that way either.

      1 month ago
  • I am clueless but I hope someone will answer because I've seen so many sous vide posts here that I am also considering trying this technique !

      1 month ago
  • Not a clue πŸ˜‚

      1 month ago