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Shouldn't water be flowing in a good sous vide cooker to maintain even temperature throughout or am I talking out my butt?
food + heat + plastics doesn't sound very appealing...
Shouldn't water be flowing in a good sous vide cooker to maintain even temperature throughout or am I talking out my butt?
I've done some sous-vide after watching Chef Steps[1] on youtube. I just used a water thermometer and ziplock bags, which they have some examples of in their videos. My smallest stove top burner at its lowest setting gets water up to 117F. The salmon video they had the temp at 109, but I tried it anyway. It turned out amazing - I'd definitely do it again. I also tried steak, but bought a cheap cut, and it turned out…
I have a Sous Vide Supreme[1] and it's pretty much the secret weapon for making cheap beef tasty. Even cheapo chuck can do really well in one of them if you let them go for a while. What's nerdy-cool about it, I think, is that if you're quick, you can seal a steak with no air bubbles whatsoever and the steak will remain bright red while it cooks. Obviously you sear it after, but watching people's eyes bug out a littl…
Traditionally, that has been barbecue, no?
Earlier quoted context omitted.
I have a Sous Vide Supreme[1] and it's pretty much the secret weapon for making cheap beef tasty. Even cheapo chuck can do really well in one of them if you let them go for a while. What's nerdy-cool about it, I think, is that if you're quick, you can seal a steak with no air bubbles whatsoever and the steak will remain bright red while it cooks. Obviously you sear it after, but watching people's eyes bug out a littl…
> the secret weapon for making cheap beef tasty Traditionally, that has been barbecue, no? http://bbq.tamu.edu/meat-selection/
The best-tasting cuts on a cow actually tend to be the cheapest anyways.
Hey arbesfeld, I really like that project, and the nice writeup really presents it well. But especially as people might use it for inspiration for their own temperature-controlled cooking projects, I think the lack of a proper isolation of the mains-powered parts is a little bit worrying. For the next project, or maybe as advice to the random person looking at the HN comments, here's what I normally do: Try to minimi…
Sous-vide is interesting to me but only seems worth it if you eat a lot of meat. Am I mistaken?
That being said, my absolute favorite thing to prepare sous vide is carrots. Lots of other root vegetables (turnips, burdock, sunchokes, new potatoes) can similarly be cooked in a water bath to a temperature just high enough to soften them without extracting flavor or nutrients via boiling, steaming, or sautéing. I've also had good luck with green beans, asparagus, and broccoli rabe.
Finally, if you're pescetarian seafood is also a great option. I'm not sure I'll ever cook lobster any other way after seeing what whole (shell-on) lobster tails are like cooked sous vide with a healthy dollop of butter.
I grew up knowing that, by and large, the less manufactured stuff you put in your food the better the food is for your body.
So, it seems highly dangerous to me to take natural piece of food, wrap it in a highly complex chemical compound (plastic), heat it, and then consume it.
Earlier quoted context omitted.
I own the Sansaire, but right now I'd recommend the new Anova one that comes with an app and is well-reviewed by Serious Eats. http://anovaculinary.com/products/anova-precision-cooker http://www.seriouseats.com/2014/05/new-anova-precision-cooke...
Do you know if they've released the android app yet? You can use it without (has a little wheel to set temp), but the monitoring and timing obviously don't work.
