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Post by Reagan on May 9, 2022 18:18:22 GMT -6
I just vacuum seal and submerge in a very large pot of water. Get it up to temp then keep the pot on a small burner turned low and it holds steady.
I think a large volume of water helps with my method. I use my old home brew pot which is pretty big.
I’ve done legs of turkey and duck, plus deer shanks all held at 180 degrees. The goose breast I held at 130 something then seared to finish.
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Post by Foggy on May 9, 2022 18:30:15 GMT -6
I just vacuum seal and submerge in a very large pot of water. Get it up to temp then keep the pot on a small burner turned low and it holds steady. I think a large volume of water helps with my method. I use my old home brew pot which is pretty big. I’ve done legs of turkey and duck, plus deer shanks all held at 180 degrees. The goose breast I held at 130 something then seared to finish. Isn't that hard to regulate and hold the temp on a stove burner? I gotta see what we got for pots when we get back to MN.....but I thought I would use hot tap water and then bring it up to desired temps with the xxx Brand of clamp on immersion heater. $135 for the precision heater......Seems more precise heat and can be timed via the your cell phone, etc.
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Post by batman on May 9, 2022 19:08:18 GMT -6
I can burn oatmeal on the stove. $200 and you can walk away for 30 hours. Its worth the cost for sure.
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Post by Foggy on May 9, 2022 21:49:21 GMT -6
I can burn oatmeal on the stove. $200 and you can walk away for 30 hours. Its worth the cost for sure. If Batman endorses the product.....how can I go wrong? . Thanks.....gonna order one when I get back to the tundra. Do you use magnets or a rack, chain mail, or other devices to keep the bags from floating? Seems to be a problem to some.
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Post by Reagan on May 10, 2022 4:50:50 GMT -6
I just vacuum seal and submerge in a very large pot of water. Get it up to temp then keep the pot on a small burner turned low and it holds steady. I think a large volume of water helps with my method. I use my old home brew pot which is pretty big. I’ve done legs of turkey and duck, plus deer shanks all held at 180 degrees. The goose breast I held at 130 something then seared to finish. Isn't that hard to regulate and hold the temp on a stove burner? I gotta see what we got for pots when we get back to MN.....but I thought I would use hot tap water and then bring it up to desired temps with the xxx Brand of clamp on immersion heater. $135 for the precision heater......Seems more precise heat and can be timed via the your cell phone, etc. [ I haven’t had a problem but maybe I’m lucky with pot size and stove. I bring it up to temp on large burner while letting the meat rest out of fridge. Drop the bag in move to small burner on low and cover with a lid. My lid has a tiny Vent that can slide open and I drop a thermometer into it. I watch it close for an hour or so but typically don’t have to touch it. I have let it go all night. I’m sure a real cooker is better but it is not mandatory if you want to try it.
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Post by Tooln on May 10, 2022 6:09:05 GMT -6
OK now you guys have something else I'll have to spend some money on. Brand recommendations please for us old tight guys.
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Post by Foggy on May 10, 2022 8:44:49 GMT -6
OK now you guys have something else I'll have to spend some money on. Brand recommendations please for us old tight guys. Batman recommended Anova Sous Vide Immersion heater (on page 2 above). After reading reviews on Amazon and watching a few short video's.....this seems like a solid choice. Price for 1000 was is about $135. Everyone claims meat is cooked to perfection. After Sous Vide cooking sear steaks on the grill.
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Post by biglakebass on May 10, 2022 8:53:08 GMT -6
Pork chops sue veed tonight for dinner
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Post by Foggy on May 10, 2022 10:06:03 GMT -6
Pork chops sue veed tonight for dinner how long does it take to cook 'em?........and what time do you want me there??
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1/4 beef
May 10, 2022 11:15:34 GMT -6
via mobile
Foggy likes this
Post by biglakebass on May 10, 2022 11:15:34 GMT -6
I am doing 140 degrees for 3 hours. Then high temp sear on grill
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Post by badgerfowl on May 10, 2022 11:16:39 GMT -6
Great thing w/ sous vide is you can't overcook it.
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Post by Foggy on May 10, 2022 11:50:16 GMT -6
Great thing w/ sous vide is you can't overcook it. ....provided you set the right temps. Never underestimate a German/Swede. Been wondering tho.....if you precook pork chops or a steak......could you store them in the refrigerator ?(or freezer?)......and then later open the bag and char them on the grill?? (I realize it could take some microwave or other re-heat means.....prior to the grill.). Anyone doing this?
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Post by biglakebass on May 10, 2022 13:00:08 GMT -6
some restaurants do it.
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1/4 beef
May 10, 2022 19:32:51 GMT -6
via mobile
Post by batman on May 10, 2022 19:32:51 GMT -6
I am doing 140 degrees for 3 hours. Then high temp sear on grill I think Bone in pork chops are better than boneless? You see any difference? Pork chops are very good in the bag.
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1/4 beef
May 10, 2022 19:36:57 GMT -6
via mobile
Post by biglakebass on May 10, 2022 19:36:57 GMT -6
Bone in all day.....
These boneless are meat raffle von hanson ones. Preseasoned by them.
WAY too salty. I just dont like much at von hansons really. And so overpriced.
They were very tender. Very good. The seasoning just didnt suit me
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