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Food, Wine, Cooking & Eating Discussion on all things food related. Sharing recipes and giving tips and tricks to great food. |
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30 Oct 17, 04:08 PM |
#11
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VIP Dibber
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At the risk of sounding stupid, what is it? How does it work?
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30 Oct 17, 06:02 PM |
#12
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Thread Starter
Imagineer
Join Date: May 10
Location: notts
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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 |
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30 Oct 17, 06:21 PM |
#13
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Imagineer
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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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30 Oct 17, 06:32 PM |
#14
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Imagineer
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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.
Edited at 06:50 PM. |
30 Oct 17, 06:34 PM |
#15
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Guest
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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.
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31 Oct 17, 10:03 AM |
#16
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Thread Starter
Imagineer
Join Date: May 10
Location: notts
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thats because they are sat there in the same room as the cooker...
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. Edited at 10:17 AM. |
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2 Nov 17, 08:46 AM |
#17
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Imagineer
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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... Edited at 08:47 AM. |
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2 Nov 17, 08:54 AM |
#18
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Imagineer
Join Date: Apr 14
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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. |
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20 Nov 17, 02:34 PM |
#19
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Thread Starter
Imagineer
Join Date: May 10
Location: notts
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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! |
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22 Nov 17, 02:49 PM |
#20
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Bon viveur and shopaholic
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