Discussion
WELL HELLO THERE POTENTIAL SOUS VIDE CONVERT!
I've had mine around 6 months and use it about once a week. It gives results that you won't achieve without it and if you enjoy experimenting in the kitchen like me, you won't regret the purchase.
No need for a fancy £300 version either. Google Giles and Posner sous vide and you should find one for circa £100. The Andrew James vac machine is good on amazon, as are the bags.
I've had mine around 6 months and use it about once a week. It gives results that you won't achieve without it and if you enjoy experimenting in the kitchen like me, you won't regret the purchase.
No need for a fancy £300 version either. Google Giles and Posner sous vide and you should find one for circa £100. The Andrew James vac machine is good on amazon, as are the bags.
At home I have the sansaire immersion heater and that works really well for larger volumes, up to 20l no issue. So whole joints of beef etc easily cooked. Did a three bone rib a few weeks back and it worked really well.
At work we use it a larger bath for almost everything, belly pork, sausages, cote du beouf, chicken breasts, confit duck, fish. You name it we've done it. Even the apples for tart tatin are done it it now.
At work we use it a larger bath for almost everything, belly pork, sausages, cote du beouf, chicken breasts, confit duck, fish. You name it we've done it. Even the apples for tart tatin are done it it now.
Pferdestarke said:
WELL HELLO THERE POTENTIAL SOUS VIDE CONVERT!
I've had mine around 6 months and use it about once a week. It gives results that you won't achieve without it and if you enjoy experimenting in the kitchen like me, you won't regret the purchase.
No need for a fancy £300 version either. Google Giles and Posner sous vide and you should find one for circa £100. The Andrew James vac machine is good on amazon, as are the bags.
Thanks, just ordered one from flea buy for £70 I've had mine around 6 months and use it about once a week. It gives results that you won't achieve without it and if you enjoy experimenting in the kitchen like me, you won't regret the purchase.
No need for a fancy £300 version either. Google Giles and Posner sous vide and you should find one for circa £100. The Andrew James vac machine is good on amazon, as are the bags.
I will resurrect this topic, with my new kitchen ive got a bit of space that needs filling.
I've watched alot of chefsteps on YouTube, and I just have to try it. Considering i work from home, plenty of time to "monitor".
Now which equipment? I would probably spend upto 100gbp.....this is ignoring the DIY Kettle sous vide kit ive seen
Finally, vacuum sealing, is it really necessary, or are zip lock bags OK? Ive seen mixed responses.
I've watched alot of chefsteps on YouTube, and I just have to try it. Considering i work from home, plenty of time to "monitor".
Now which equipment? I would probably spend upto 100gbp.....this is ignoring the DIY Kettle sous vide kit ive seen
Finally, vacuum sealing, is it really necessary, or are zip lock bags OK? Ive seen mixed responses.
Merp said:
Finally, vacuum sealing, is it really necessary, or are zip lock bags OK? Ive seen mixed responses.
Couple points to vacpacking and/or zip lock bags. Firstly and most importantly it acts as a barrier between the food and the water during cooking. By eliminating air pockets between the food and the bag it allows the whole of the foods surface to be heated evenly. This can be achieved using either method.The second and less obvious feature is that by using a vacuum packing machine you are greatly reducing the amount of oxygen in the bag with the food. Thereby slowing bacterial growth after cooking and as a result extending the potential self life of the cooked food.
However... to do this properly you need to be using a chamber vacuum pack machine (not a cheap home one) and you need to be pasteurising the food with extended cooking times, chilling and storing correctly.
Unless you have a use of a vacpack machine I'd start with a few Ziploc bags. If you find you use it more then a cheapo vacpack machine will do 90% of what is needed in the home.
If you just want to try it out then you could get a cool box, decent temperature probe and some ziplock bags.
For the temperature probe the thermapen is about the best out there and is worth buying anyway:
http://thermapen.co.uk/superfast-thermapen-3/48-su...
For tutorial see
http://www.seriouseats.com/2010/04/cook-your-meat-...
For the temperature probe the thermapen is about the best out there and is worth buying anyway:
http://thermapen.co.uk/superfast-thermapen-3/48-su...
For tutorial see
http://www.seriouseats.com/2010/04/cook-your-meat-...
If you have/find a cheap slow cooker;
You can buy a temperature controller, mains socket plate, and a project box, and build a temperature control box that sits between the slow cooker and the mains and turns the supply to the slow cooker on/off to maintain the desired temperature.
A bit more expense, but still cheap sous vide, more accurate (if you buy a decent temperature controller) and also means you can make use of the slow cooker more rather than buy and store more kitchen gadgets smile
You can buy a temperature controller, mains socket plate, and a project box, and build a temperature control box that sits between the slow cooker and the mains and turns the supply to the slow cooker on/off to maintain the desired temperature.
A bit more expense, but still cheap sous vide, more accurate (if you buy a decent temperature controller) and also means you can make use of the slow cooker more rather than buy and store more kitchen gadgets smile
Merp said:
Thanks for the responses, I have an old slow cooker to that makes sense, down to maplin it is then!
Enjoy!Found a video with full instructions
https://www.youtube.com/watch?v=duWOodOx5_c
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