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Sous Vide cooking

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Tyler
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Sous Vide cooking

Postby Tyler » Thu Jan 12, 2017 11:00 am

Sous-vide (/suːˈviːd/; French for ‘under vacuum’)[1] is a method of cooking in which food is sealed in a vacuum-sealed plastic pouch then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times (usually 1 to 6 hours, up to 48 or more in some select cases) at an accurately regulated temperature much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

Corey, is this the same one you have? Do you recommend it?
https://slickdeals.net/f/9659720-anova- ... 0-free-s-h
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Sous Vide cooking

Postby wags83 » Thu Jan 12, 2017 12:01 pm

If I'm going to take that long to cook something, I'm just going to put it in the crock pot.
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Corey
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Sous Vide cooking

Postby Corey » Thu Jan 12, 2017 12:41 pm

Tyler wrote:Source of the post Sous-vide (/suːˈviːd/; French for ‘under vacuum’)[1] is a method of cooking in which food is sealed in a vacuum-sealed plastic pouch then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times (usually 1 to 6 hours, up to 48 or more in some select cases) at an accurately regulated temperature much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

Corey, is this the same one you have? Do you recommend it?
https://slickdeals.net/f/9659720-anova- ... 0-free-s-h


I have the Wifi version of that
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Corey
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Sous Vide cooking

Postby Corey » Thu Jan 12, 2017 12:43 pm

wags83 wrote:Source of the post If I'm going to take that long to cook something, I'm just going to put it in the crock pot.

This isn't really the same thing. This allows you to cook things to the exact temperature you want with absolutely no chance to overcook it. If you want a 130º steak, you set the water to 130º and your steak will be at that temperature in an hour. You take it out of the bag, sear it in a cast iron or with a torch and it is perfection.
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Sous Vide cooking

Postby Erin » Thu Jan 12, 2017 1:15 pm

Sous Vide is something I haven't heard used since food production class in college.

The gadget you have Corey sounds neat!
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Tyler
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Sous Vide cooking

Postby Tyler » Thu Jan 12, 2017 1:37 pm

How many different types of eggs have you made?
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Sous Vide cooking

Postby Tyler » Mon Jan 16, 2017 10:38 am

Corey wrote:Source of the post I have the Wifi version of that

$135 now
https://slickdeals.net/f/9673608-anova- ... -99-tax-fs
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Tyler
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Sous Vide cooking

Postby Tyler » Wed Jun 07, 2017 3:33 pm

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ejhartman91
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Sous Vide cooking

Postby ejhartman91 » Wed Jun 07, 2017 4:45 pm

Bought the $70 one. Doesn't come until October but that's fine since I see us mostly using it during the winter anyway. I have a former co-worker/buddy that swears this thing cooks meats better than anything he's ever tried. We'll see I guess...
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Sous Vide cooking

Postby SleepyChimera » Thu Jun 08, 2017 7:59 am

Seems like it would be useless for me. My fiancé and I both eat our steak blue to rare... which literally means it takes less than a few minutes to cook lmao

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