sous vide cooking (fancy boil in the bag)

[sha9]

At the risk of sounding stupid, what is it? How does it work?

[wanye]

its a water heater and circulator. you clip it to a large pan/receptacle full of water, set the temp and time and it heats and circulates the water in the pan. you just drop vacuum-sealed food in (you can do simple vacuum sealing by dropping the food into a ziplock bag and closing it underwater)

the "proper" sous vide devices are like a full temperature controlled water bath thing, but they are bulky and expensive, this takes up a lot less space on the gadget shelf when not in use

heston is a big fan, and unlike liquid nitrogen or centrifugal separators, its something that you can do easily at home and get consistently great results

seriouseats/2009/10/u...lumenthal.html

[bighal]

Why would you need to connect a cooking pot to the internet? Sounds like adding something for the sake of it and just bumping up the price.

None of the chefs on the cooking shows connect theirs to the internet when doing this style of cooking...

[duchy]

Originally Posted by bighal

Why would you need to connect a cooking pot to the internet? Sounds like adding something for the sake of it and just bumping up the price.

None of the chefs on the cooking shows connect theirs to the internet when doing this style of cooking...

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Same reason you'd turn your heating on via Hive rather than waiting to turn your boiler on when you get home. It's a gadget that may not be useful to everyone but will be for some.

[Guest]

We have the Sous Vide Supreme and use for allsorts - brisket, casseroles, stocks etc but you can also use them for creme brulee, sauces, bread pudding and even syrups.

[wanye]

Originally Posted by bighal

None of the chefs on the cooking shows connect theirs to the internet when doing this style of cooking...

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thats because they are sat there in the same room as the cooker...

Originally Posted by duchy

Same reason you'd turn your heating on via Hive rather than waiting to turn your boiler on when you get home. It's a gadget that may not be useful to everyone but will be for some.

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exactly this. it means i can set it off cooking whilst sat at my desk at work. as these are good for long, slow cooks, it means i can cook a steak for 3 hours or longer whilst out of the house. i just have to stick the food bags into the pot before i leave in the morning.

its not an essential feature, its just useful. i could get away with sticking a timer socket onto it, but whats the point? this is the future, why not make the most of IoT features?!

plus having the notifications going to your phone that its finished cooking/etc is useful even when in the house, as i might be out in the garden and not hear it beeping.

[bighal]

But for safety reasons it is recommended that you do not have appliances running when no one is about...

Still can't see the point... each to thier own in the end I suppose...

[Megandllsmum]

Originally Posted by wanye

ok, first attempt at steak last week. used a decent enough 30 day aged ribeye from lidl (or maybe aldi)

added salt, pepper and a bit of crushed garlic to both, and a bit of steak rub to mine... also did a bunch of sweet peppers and mini portobello mushrooms with butter and garlic in another bag...

cooked at 135 degrees for around 2.5 hours...

finished article looks quite grey, so to add a bit of colour, they were pan seared in some butter for around a minute per side...

served with caramelised fried onions and crinkle cut chips, using some of the garlic butter from the sous vide vegetables bag as a "sauce" on the chips

absolutely beautiful. next time i'll be doing a really cheap steak for several hours, see how that turns out.

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What's that saying you eat with your eyes ( I thought it was a knife and fork but you know what I mean ) but that steak looks awful in the first picture more like liver which I detest so I would be instantly put off... that is until I see the after picture where you seared it for a minute and it looks amazing.
When I cook in slow cooker I always have to brown the meat first not just to lock in flavour but to add colour ... unbrowned sausages in a slow cooker casserole look yuk.
I love to cook, my OH is gadget man but unfortunately that would never stray to the kitchen so can't see us getting one of these.

[wanye]

did a topside beef joint yesterday... 135 degrees for 13 hours. seasoned with english mustard, thyme, salt and pepper, dropped into a gallon sized hefty ziplock bag, then pan seared at the end.

by far the best beef joint i think i've *ever* had!

if i only ever cook beef with the anova, i'dve got my moneys worth. next up - fish!

[Colette-S]

Originally Posted by wanye

did a topside beef joint yesterday... 135 degrees for 13 hours. seasoned with english mustard, thyme, salt and pepper, dropped into a gallon sized hefty ziplock bag, then pan seared at the end.

by far the best beef joint i think i've *ever* had!

if i only ever cook beef with the anova, i'dve got my moneys worth. next up - fish!

See more...

Wanye that looks delicious. Can I come to your for tea?