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03-27-2011, 03:37 PM
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#1
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Registered User
Join Date: Feb 2011
Location: Beer, Jersey
Posts: 122
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sous vide cooking?
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Has anyone tried sous vide cooking at home? What setup did you use? How were the results? I was thinking of using my regular vacum sealer and just try my slow cooker, without a temperature controller added.
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03-27-2011, 03:43 PM
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#2
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Senior Member
Join Date: Feb 2008
Location: Amherst, NY
Posts: 2,206
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Its possible. Did it once for lamb cutlets. The slow cooker really gets to hot as even on low it will boil, atleast mine does. I did mine in a large pot, got up to temp and let it rest, every hour or so I would go and turn the heat back on for a few minutes. Next time I am just going to grab the thermostat controller off my kegerator an plug my stove into that.
Make sure you season light as all the seasoning has nowhere to go and gets very potent. If you have never done this before you totally wont expect the taste, its....different.
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03-27-2011, 05:25 PM
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#3
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Senior Member
Join Date: Oct 2007
Location: Newark, De
Posts: 29,335
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I am planning on building one with a small cooler, PID, and a small heating element.
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Quote:
Originally Posted by Yuri_Rage
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
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Quote:
Originally Posted by Reelale
I have to go into town this morning to get some wood.
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03-27-2011, 09:16 PM
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#4
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Senior Member
Join Date: May 2006
Location: Sandhills of NC
Posts: 1,229
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I have done it a few times, stovetop. I think duck breast was my favorite. Perfect medium rare from edge to edge. Very tender and flavorful.
Sous Vide offers a perfect environment for botulism, be sure to read up.
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03-27-2011, 09:22 PM
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#5
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Green Flash IPA on tap
Join Date: May 2007
Location: Southern Oregon
Posts: 1,504
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So do you really not get any plastic flavor after hours at low temps?
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I plan on living forever. So far, so good! - unknown.
Corrupt Brewers
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03-27-2011, 09:48 PM
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#6
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Senior Member
Join Date: Oct 2007
Location: Newark, De
Posts: 29,335
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Quote:
Originally Posted by Sea
So do you really not get any plastic flavor after hours at low temps?
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None at all.
__________________
Quote:
Originally Posted by Yuri_Rage
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
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Quote:
Originally Posted by Reelale
I have to go into town this morning to get some wood.
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03-27-2011, 10:53 PM
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#7
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Post Hoc Ergo Propter Hoc
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 36,054
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So what's needed in doing DIY sous vide? I've been fascinated by it, but never really thought it could easily be done in the home.
__________________
Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
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03-27-2011, 11:01 PM
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#8
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← Huge Member →
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 9,722
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Been putting it off forever. I need the food saver. Anyone doing electric brewing with a PID has everything they need. Thanks for the prompt, gonna pull the trigger right now...
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Nag Champa FTW. Mmmm.
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03-28-2011, 12:09 AM
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#9
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Senior Member
Join Date: Oct 2007
Location: Newark, De
Posts: 29,335
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Quote:
Originally Posted by Revvy
So what's needed in doing DIY sous vide? I've been fascinated by it, but never really thought it could easily be done in the home.
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Could be something as simple as just a cooler and hot water or a dedicated vessel, heater, temp controller, and some sort of small pump to circulate the water.
Edit- and a foodsaver or something similar.
__________________
Quote:
Originally Posted by Yuri_Rage
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
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Quote:
Originally Posted by Reelale
I have to go into town this morning to get some wood.
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03-28-2011, 12:33 AM
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#10
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Senior Member
Join Date: Nov 2008
Location: Kansas City
Posts: 3,657
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Quote:
Originally Posted by passedpawn
Been putting it off forever. I need the food saver. Anyone doing electric brewing with a PID has everything they need. Thanks for the prompt, gonna pull the trigger right now...
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Yeah, a lot of us have 15 gallon or so sous vide setups.
Haven't done it yet but brisket is supposed to be fantastic sous vide. The Thomas Keller book has a recipe, I think.
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