WTF Any Sous Vide Chefs Here?

Discussion in 'The Howard Stern Show' started by tempetoro, Sep 20, 2016.

  1. tempetoro

    tempetoro Well-Known Member

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    I've been really looking into this lately but wanted to turn to you guys to see if there are any recommendations. Should I get the whole water oven or just the unit that sticks into a container? Also, anyone tried cooking anything other than steaks? Or is it just a big work and waste of time?
     
  2. Scarlett Ohara

    Scarlett Ohara VIP Extreme Gold

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    @goldtopper
     
  3. idiotbox

    idiotbox Looking for a dime and found a quarter.

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    There are some great economical units but you can do it just on the stove if you're patient.
     
  4. bluedevil30

    bluedevil30 Well-Known Member

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    Seems like overkill to me unless you are cooking for many people. You also need a good vacuum sealer.

    Sear then oven finish or reverse gets you 95% of sous vide results
     
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  5. Beth143nacho

    Beth143nacho Bede bede beep VIP

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    Try it before you buy it. You can sous vide with ziploc bags and a small cooler.

    Just put your meat, butter, garlic and herbs into the 1-gal ziploc, remove as much air as you can, seal and place in the cooler filled with water. The temperature of the water will vary, but I cook my steaks at 120f.

    Then, after aN hour or three, just touch them to a screaming hot pan to form a crust, serve.
     
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  6. tempetoro

    tempetoro Well-Known Member

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    Do I add kosher salt after the sous vide before the hot pan? Pepper as well?
     
  7. Beth143nacho

    Beth143nacho Bede bede beep VIP

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    I don't add salt other than some finishing salt at the end. Same
    With pepper.

    If you have a vac sealer, use that instead of a
    Ziploc

    And if you use garlic, smash it's with the side
    Of a knife
     
  8. Beth143nacho

    Beth143nacho Bede bede beep VIP

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    The sous vide machines are really
    Only useful for fine cooking, like trying to get the ultra-well cooked egg (where you need a temp of exactly 64f.

    For meats and normal sous vide stuff, the cooler is fine... Plus it's a lot more of a story to tell your guests that their meal
    Came out of a cooler and never touched a stove until the very end
     
  9. bluedevil30

    bluedevil30 Well-Known Member

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  10. Walygatr

    Walygatr Well-Known Member

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    Did this in a ice chest. Worked like a charm.

     
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  11. Tranquil

    Tranquil Well-Known Member VIP

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    No, just get some ziplock bags and your fine, I have sous vide MacHine it's nice, works pretty well, just don't cook anything with skin on it, you will NEVER be able to get that skin crispy without over cooking the meat. Overall it's great for steaks, and really amazing/great for salmon/any fresh not frozen fish, make sure it's not frozen. But after using for 4 months, it's not as good as everyone makes it out to be on youtube, but it's not bad.
     
  12. Calloused Shins

    Calloused Shins Well-Known Member

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    Then call the police and get your fellow employee canned, right faggot?:lemmy:
     
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  13. FamilyJ

    FamilyJ Official designated driver of the Shed.

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    I did it with a ziploc and a good cooler. Came out friggin awesome! Unless you are gonna do a lot just can't justify the expense.
     
  14. DrivenByDemons

    DrivenByDemons Spinoff Jesus Staff Member

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    Every now and then Slickdeals has an immersion circulator that gets rave reviews for 99 bucks. No container or anything just the heater and pump. I have been sooooooooooo close to pulling the trigger but just never do it.
     
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  15. crazypreacher

    crazypreacher Maker of Lists Gold

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    Lost me at sous vide. Life sauce? Wtf.
     
  16. Bro

    Bro Corporate Fascist VIP Gold

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  17. DrivenByDemons

    DrivenByDemons Spinoff Jesus Staff Member

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    Turn up the heat next time.
     
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  18. DrivenByDemons

    DrivenByDemons Spinoff Jesus Staff Member

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    Life sauce

    Fairy-Fountain.png
     
  19. crazypreacher

    crazypreacher Maker of Lists Gold

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    ljc and DrivenByDemons like this.
  20. Bristol Chicken

    Bristol Chicken Free Range and Loving It

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    I don't know anything about the restaurant business. Nothing.
    All I know is I sit down and order the meal. I don't know how to make a restaurant.