Sous vide recommendations

caseydog said:
I got mine through AceMart, a restaurant supply store. They have a store not far from me, but I ordered online. They sent the wrong size, and when I called them, they sent the right size, and told me to keep the wrong one, which I actually use quite a bit. Bonus!

You would love wandering through an AcMart store. It would be like a Toys-R-Us for you. :hyper:

https://www.acemart.com

CD
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When I ordered mine from Anova, a month or so passed and I was wondering 'hey where's that thing I bought?' so I called them up and they apologized and gave me a partial refund. Then, it was shipped from Hong Kong but they did not put my house number on the address (even though I had clearly supplied it) so it got returned to them by the postal service. I called them up again and they gave me another partial refund, so I ended up getting it at about 60% of the price (albeit nearly 3 months after ordering it). :)
 
vernplum said:
When I ordered mine from Anova, a month or so passed and I was wondering 'hey where's that thing I bought?' so I called them up and they apologized and gave me a partial refund. Then, it was shipped from Hong Kong but they did not put my house number on the address (even though I had clearly supplied it) so it got returned to them by the postal service. I called them up again and they gave me another partial refund, so I ended up getting it at about 60% of the price (albeit nearly 3 months after ordering it). :)
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Oh, I was talking about the container I use for the water -- I think that is what Shermie was referring to. My Anova was a Christmas present. I believe it came from Amazon.com.

CD
 
I am now using the ANOVA. I used the Gourmia earlier but it died after a little under a year and a half - using it about 25-30 times during the duration. It may be my hard-iron water, but still.

I would stay away from Joule - they do have a great cooking app you can download without using the Joule, but the problem with the Joule is that you have no other choice BUT to be a part of that Internet of Things - you cannot operate that implement without using your phone or similar.
 
Mountain Cat said:
I would stay away from Joule - they do have a great cooking app you can download without using the Joule, but the problem with the Joule is that you have no other choice BUT to be a part of that Internet of Things - you cannot operate that implement without using your phone or similar.
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Really? Wow. So if you misplace your phone, you can't have any dinner. And if you didn't, Mark Zuckerberg knows what you ate and will send you ads accordingly. I hate that. (not being ironic).
 
Duck after 36 hrs in the water:

11B291AF-0DA9-4908-97D6-4F0678AB41F2.jpeg


Doesn’t look that awesome yet…

3C06DC6F-76C6-43E7-9E81-F8A8B4C606DA.jpeg


But a short spell in a super hot oven gives:

B687E17C-40F5-4517-98CD-43E976517F8E.jpeg


A little tug and twist and it comes right apart. The meat just falls off:

288F3C2B-885A-41AB-BEA5-ABD8B1BC7A05.jpeg


Served up (potatoes were basted in the fat):

B72EAA0C-3D4A-4864-8314-15C35D2AF00D.jpeg
 
vernplum said:
Duck after 36 hrs in the water:

View attachment 69784

Doesn’t look that awesome yet…

View attachment 69785

But a short spell in a super hot oven gives:

View attachment 69786

A little tug and twist and it comes right apart. The meat just falls off:

View attachment 69787

Served up (potatoes were basted in the fat):

View attachment 69788
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Looks tasty. Fattier meats work really well. We have a commercial sous vide at work and normally use it exclusively for veg prep but I do cook our house bacon in a bag and house made sausages that turn out amazing by not losing much of the fat which when finished with other cooking methods results in a much juicer product. Duck legs are one of the meats that would suit sous vide well. Right now we have a duo of duck on the menu and the legs I use duck fat simply because I do around 40 to 50 legs at a time and it more convenient and quicker in the oven. Leg meat gets an Asian treatment then fill a small eclair and the breast is grilled.
 
My Brother is a big fan of Sous Vide cooking. G was enamored by the concept. G bought an Instant Pot with the Sous Vide setting. He was so proud of himself when he walked in with the cooker. He wanted to use it immediately. I had chicken thighs defrosted, seasoned and ready for braising. I used the pressure cook setting. The result was not as good as braising. We had a nice, light cross between a chicken stew and chicken soup.
A couple of days later I cooked a wild hog roast using the Sous Vide setting. 24 hours marinade time and 24 hours cook time. AMAZING!!!
You would not know that it was wild pig. Later I cooked a venison roast Sous Vide. Lovely. My problem ios that I have to PLAN my cooking.
Anyway - Sous Vide is a viable, useful method of cooking.
 
garlichead said:
Looks tasty. Fattier meats work really well. We have a commercial sous vide at work and normally use it exclusively for veg prep but I do cook our house bacon in a bag and house made sausages that turn out amazing by not losing much of the fat which when finished with other cooking methods results in a much juicer product. Duck legs are one of the meats that would suit sous vide well. Right now we have a duo of duck on the menu and the legs I use duck fat simply because I do around 40 to 50 legs at a time and it more convenient and quicker in the oven. Leg meat gets an Asian treatment then fill a small eclair and the breast is grilled.
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I love it for steaks because I can get a perfect medium-rare every time, and no grey band around the red meat. It is edge to edge medium-rare. I like it for pork chops because, again, I get perfect doneness every time. Same with pork tenderloin. White meat pork is easy to overcook.

CD
 
Mountain Cat said:
I am now using the ANOVA. I used the Gourmia earlier but it died after a little under a year and a half - using it about 25-30 times during the duration. It may be my hard-iron water, but still.
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On a relate note, sous vide circulators do need to be descaled from time to time, especially with harder water. About twice a year, I run mine in a mix of vinegar and water (lowest temperature) for a while, and then in clean water for a while. The blades and other circulating parts come out looking like new.

CD
 
garlichead said:
Vernplum, what temp are you using. 36 hours has to be a record somewhere.
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I know Guga at the Sous Vide Everything channel on YouTube has gone a lot longer than 36 hours. He does a lot of experiments, which include extremes of cooking times. Often they succeed, but sometimes they fail. It is a "We tried it so you don't have to" kind of thing. When a cook fails, he is honest about it, and says, "Do not do this!"

BTW, Guga's knowledge of sous vide cooking is second to none. I've learned a lot from his channel.

CD
 
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