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Old 07-20-2018, 08:06 AM   #1
zachary
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Default Sous Vide

Who partakes, and what are your favorites? Mine comes in today and can not wait to try something!
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Old 07-20-2018, 08:27 AM   #2
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I like to hang mine on the side of the tub. It's like a really cheap hot tub.
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Old 07-20-2018, 08:29 AM   #3
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never had a better batch of boil in bag rice, than in a sous vide!
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Old 07-20-2018, 09:22 AM   #4
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Poke fun all you want but I will be the first to admit I can not cook a steak this perfectly....
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Old 06-05-2019, 05:41 PM   #5
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Anyone else caught on to this yet? I’ve been dabbling for a while now, both professionally and personally. A customer of mine is rolling it out here pretty soon. Phenomenal results. Going to be doing 3x as many menu items as originally planned. This isn’t a particularly big sale, but one I’m really excited about as I’ve been heavily involved in helping them develop and adapt to put out a better product.

Now that the Health Depts are starting to get more exposure to it, it’s going to be more widely adopted.
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Old 06-05-2019, 07:14 PM   #6
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I've had mine for several years but don't use it as much as I'd like to. Mostly from being on call 24/7 and not knowing when I'll be back to complete the meal.
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Old 06-05-2019, 07:52 PM   #7
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ive been looking into it. seems like a good investment for someone eating keto.
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Old 06-05-2019, 07:59 PM   #8
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Literally had some parts and a kit come in to try it out this weekend. Going to be using it for steaks, and other meats too.
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Old 06-05-2019, 09:04 PM   #9
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ive been looking into it. seems like a good investment for someone eating keto.
I do use it more when my wife is doing keto. It’s great for meal planning. I do these egg bites in 4 oz mason jars for breakfast and snacks. I do proteins like chicken or steak in batches, then season and pan sear each night for dinner. Switch up the seasoning/style each night for variety. I bought a Joule for home use but at work (and for large quantities I use a Sammic SmartVide, we represent them.


I’ve done several pork dishes using loin and Boston butt. Duck a couple different ways. Last November we smoked 8 briskets, and 8 pork butts the weekend prior to a party. We then rethermed them in a SV bath, and it was perfect! I worked with a bbq chain several years back smoking, then SV’ing, and vice versa. Done some testing with fish, shrimp, scallops. I’ve been meaning to make garlic confit but haven’t gotten around to it yet. I want to experiment with making tallow/suet as well.


SV goes hand in hand with vac sealing of course, and Sammic also makes chamber sealers in a number of sizes. This has also led to other fun stuff like rapid pickling of vegetables, liquor infused fruits, etc. My job is still fun sometimes.
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Old 06-06-2019, 06:56 AM   #10
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Anyone else caught on to this yet?
Thought about it a while ago. Looked into the Joule unit... never actually did anything about it though. It would be cool to have, I'm just not sure how often I'd actually use it.
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Old 06-06-2019, 08:00 AM   #11
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I was using my Anova to control mashing temperatures when I used to brew in a bag. I've graduated up to a Robobrew though so I haven't used it much since. The Robobrew is basically just a 9.25 gallon coffee urn with a temperature controller and a recirculation pump btw, it's more than capable of cooking SV stuff if you wanted to use it for that. That and my beer quality has improved dramatically.
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Old 06-06-2019, 08:49 AM   #12
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I bought a cheapie at Aldi when they closed them out for 25 bucks. It's bare bones, but it works well.
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