Sous vide steak

[Hmbre97]

Foodsaver and clips here too. I haven't done any long cooks with it yet though. Probably will get some purpose built bags for that so I'm not leaching cancer into my food.

[71chevellejohn]

I've been using a foodsaver. And I hadn't put 2 and 2 together that it was mostly the moist food that was floating

[Ruffdaddy]

I just clip them to the side of the container

Btw...does everyone use the zip lock bags made for this? I prefer it over the food saver.

[mustang1200]

I hadn't had much issue with properly vacuum sealed foods float to the surface.

[71chevellejohn]

For you guys using the Anova setup... Are you using any type of rack to keep the food submerged?

I've been using a cambro plastic container( [ame]http://smile.amazon.com/Cambro-18SFSPP190-Polypropylene-CamSquares-Translucent/dp/B001BZGS40/ref=sr_1_18?s=home-garden&ie=UTF8&qid=1435189344&sr=1-18&keywords=cambro&refinements=p_89%3ACambro[/ame] ) for the water and what I've been doing is placing a bowl on top to keep the food still. I'd prefer something more purpose built.

Looking through some videos, I keep seeing racks to hold the pouches in place. Something along the lines of this:
[ame]http://smile.amazon.com/L10-Stainless-Companion-Circulator-Polyscience/dp/B00PKGBMBA/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1435183070&sr=1-2&keywords=sous+vide+rack[/ame]

[YALE]

Great deal on a Anova, if you are too lazy to do that ^

Previous gen, non bluetooth for $99
http://www.amazon.com/Anova-Sous-Vid...3296146&sr=1-1

With code ANOVAONE

Or buy one current model for like 130 or something

http://anovaculinary.com/anova-preci...FdcegQodxlYAVw

with code LUVDAD

I was about to post that the new ones were $130. I just took the plunge, and I love it.

[Bputacoma]

Great deal on a Anova, if you are too lazy to do that ^

Previous gen, non bluetooth for $99
[ame="http://www.amazon.com/Anova-Sous-Vide-Immersion-Circulator/dp/B00UET2UI2/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1433296146&sr=1-1"]http://www.amazon.com/Anova-Sous-Vide-Immersion-Circulator/dp/B00UET2UI2/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1433296146&sr=1-1[/ame]

With code ANOVAONE

Or buy one current model for like 130 or something

http://anovaculinary.com/anova-preci...FdcegQodxlYAVw

with code LUVDAD

[jakesford]

I finally got around to trying this with a couple NY strips... Holy shit I can't believe how awesome this is. 2 hours in the water, 1 min per side in a 700* iron skillet.

My DIY sous vide:
Beer cooler - Sitting in the garage.
300 watt aquarium heater - $27 amazon
submersible pump - $12 amazon
Arduino microcontroller with wifi - Had this sitting around.
Project box and other odds & ends - $15

Holds temp to 1*, and I can monitor/adjust temps via the web (still need to add some code for this part)

[Ruffdaddy]

I can't imagine freezing works either since the water will occupy less volume when thawed, thus decreasing the effective pressure. But that's speaking from a technical standpoint and not any food based experience so take it with a grain.

[Ruffdaddy]

I don't think it will be substantially different with a slightly tighter vacuum seal. You would probably be better off with a light vacuum, and then driving it in by hand. Anything more and you might as well inject. If you choose to inject let me know how it goes.

Also remember that there will be slightly higher than ambient pressure in the pot helping drive marinade deeper during cooking.

[mustang1200]

Mine does the same, but I want the tight vacuum to force the marinade into the meat meanwhile cutting down the time required for the liquid to penetrate.

Yeah I use the rolls of stuff so I can just toss the bags when I'm done with them plus they can go straight into the water bath.

[Rick Modena]

you're married to a woman?!

Ha!

[stangin4lyfe]

The vacuum sealer I use has no problem sealing with marinades and seals tight with no leaks and no air left. There is a "Wet" setting on the sealer which doesn't pull as tight of a vacuum as the "Dry" setting.

Mine does the same, but I want the tight vacuum to force the marinade into the meat meanwhile cutting down the time required for the liquid to penetrate.

Here is the one that I have...
[ame]http://www.amazon.com/FoodSaver-GameSaver-Deluxe-Vacuum-Sealing/dp/B0018ESBVM[/ame]


I did purchase one of these and so far it seems to work very well whenever preparing meat, just cant use it for Sous Vide cooking.

http://www.meatprocessingproducts.com/jar-t02-0050-05p-mpp2.html?gclid=Cj0KEQiAzb-kBRDe49qh9s75m-wBEiQATOxgwXvKOQah9-GbZ6GeXovHnmPL82UyAKT0PaXYAK5BoQ0aAiO18P8HAQ

[mustang1200]

The vacuum sealer I use has no problem sealing with marinades and seals tight with no leaks and no air left. There is a "Wet" setting on the sealer which doesn't pull as tight of a vacuum as the "Dry" setting.

[Ruffdaddy]

I used a sous vide ziplock bag because my vacuum sealer was packed up. It worked good for a basic steak without a marinade. I also like that it doesn't require stopping the vacuum to heat seal. It's also pretty cheap.