I have watched some fag on youtube cook stuff at the exact temperature he wants and i wonder if somebody else is using it.For example he was putting steak in a plastic bag and then cooking it at low temperature for a long time, and only after he took it out of the bag and sauteed it. It looked great.
>>21571371no, it's for fags
>>21571371I always thought sous vide seemed interesting until I realized it’s really just tossing your meat into a plastic bag and then into hot water, but fancy somehow. Fancy meat, Uncle Ben’s Edition. I‘d rather just smoke it and reverse sear it.
>>21571371dead meme. we air fry now
>>21571371> It looked greatI promise you that steak in a bag was not great
>>21571371It works really well for many things. If you're concerned about cooking food in plastic you will need to stop eating at 95% of all restaurants. They sous vide and even microwave lots of their food in plastic.I really enjoy the convenience of cooking meat straight from frozen using sous vide. You just add an extra 30mins to hour of cook time. You can also defrost meats extremely quickly with a sous vide. "Boiled" eggs are fantastic and you can make a ton of them at once.They're cheap now. Get a cheap one and see how you like using it then you can get a nicer one. Nicer ones just heat up faster and can heat up larger pots, basically. Maybe theyre a bit more accurate as well.
>>21571371Sous vide steak is really good also. It's a little different than straight seared, but still very good. It works particularly well for thicker cuts.
>>21571437>you will need to stop eating at 95% of all restaurantswut
Like most kitchen gadgets, it depends how much utility you'll get out of it. Do you plan on sous viding often? Or are you going to let it be a decoration on your counter?
>>2157151595% of all restaurants boil their food in plastic or microwave their food in plastic. If you have a huge problem about doing it yourself you should not eat at restaurants that do it either.
>>21571515Every restaurant does prep in the morning and then wraps that food in plastic and pulls it out as needed. They also all use plastic cutting boards and nylon brushes for cleaning while wearing rubber gloves.
>>21571371It’s pretty great for certain things.I really like it for when I am entertaining because you can pre cook to a guaranteed safe temp.Best chicken breast ever.It is also nice to cook to temp and then finish on the grill.
>>21571371It's slow and puts more plastic in your food and honestly doesn't improve the flavor of anything.It's for some stupid fucks that want a thick piece of meat cooked to an exact donesness from one side to the other. You slice the meat and it's uniform with no gradient in doness. Even then you usually have to search the meat afterward, so you wind up wasting hours of time for an aesthetic result.
>>21571402>follows trends instead of merit
>soulless cooking techniques>microplastics No
>>21571566Retarded post, but still pretty funny.
>>21571371It's an appliance like any other. Lot of perks to having it, but you can live without it like most others. For steak, they're small enough to put in an instapot with a "sous vide" mode. As for the accuracy, I haven't tested temperature with a thermometer, but the temp range can go low which means it'd still be good enough, especially after a couple times when you get timing and temperature adjustments down. Instead of plastic, I use silicone reusable bags that I use to boil chicken a lot. If you eat a lot of beans like me, maybe invest in an Instapot cause then you'd get something for a steak too. Man, this dude I found has the best video on this. Adjust your experience accordinglyhttps://www.youtube.com/watch?v=iECnndUu55A
>>21571371I have one. I have done steaks with it + sear on cast. It takes like 4 hours, and the end result is similar to a reverse sear.I personally just use a grill, the charcoal flavor far outweighs the even consistency with a reverse sear or sous vide. Its quicker too.Sous vide is the best way to thaw frozen steaks so you can then throw them on the grill though.Thats the sole job of my sous vide machine now, I dont really cook with it at all.
>>21571371You can literally replace this with a $30 cooler and a thermometer. You heat the water several degrees higher than your intended cooking temperature, pour it into the cooler with the bagged food, and put the lid on. Any halfway decent cooler will lose like a degree or two per hour, so if you start out a little over, it'll finish right where you need it, and cook about as good as one of these $200+ shelf-space-eating gizmos that you'll use once in a blue moon. Bonus points if you have an electronic thermometer you can put inside and read outside via a wire or wireless or whatever, then you can fool with adding hot water to micromanage if you wanna waste effort
>>21571371I use it for making yogurts/ferments, it's REALLY good for thatYou don't need a dumb polycarbonate box, just buy an aluminum pot.. That holds like 4 jars + the wand and use clingwrap as the lidI've never used it to cook meat or whatever, just ferment stuff
>>21571371if it does better than you when you're trying consistently, your technique is bad.but if you're cooking for dozens, it's a quick easy way to just slop a bag out and put a sear on it as needed, and if you're living sad solo salaryman life you can throw a frozen steak in in the morning and just quick-easy finish it when you get home, like a rice cooker for westoid sensibilities.where it really stands out as improvement rather than convenience is recipes with cookie/brownie/cake dough, where you can easily pasteurize eggs and flour, and chips, where you can do the shit macca's does with a 77° blanching.
yes absolutely just let a condom bag in boiling water what can go wrong enjoy your cancer
>>21571371I love mine and use it all the time. You don't need to buy that whole setup, though. I use mine in just a regular large pot. Takes up way less space.
>>21572181enough about your weekend. what's your opinion on sous vide?
>>21572108based, I've been wanting to do that too. What other fermented foods do you do with this thing ?
>>21571691>charcoal>flavorPick only one, anon
>>21571371Ultimately, it's a precision heat control device. So if you are an incompetent in the kitchen with regards to heat control, it's a damn good tool to have. If you haven't mastered heat control, the sous vide will kick your ass for meat quality. If you have mastered cooking & grilling, it's mostly a redundant device to your skills. So the real question is are you a noob in the kitchen? If so, definitely worth the like $40-60 these things cost - just use any old cooler or metal pot with 'em. You will be able to perfectly cook and taste fancy ass steak, chicken, and seafood thanks to it. But if you know how to cook stuff already, it just collects dust. Realistically you need a sous vide + vacuum bag sealer. You can get away with zip locks and silicon bags, but it's far easier to use vac sealed stuff. So be prepared to spend a few hundos if you are starting off. The bin thing is NOT required if you have pots and coolers, these devices work best in a cooler to help retain heat. Oh, and the method is superior for keeping things moist. Things will not dry out sealed in those bags. Also helps concentrate seasoning flavors. I found that sous vide is actually stupid useful for terrible or tough cuts of meat - like you got too thin of a T bone on clearance type of situation. Pop that sucker in sous vide for like 4 hours to tenderize it - instead of shit ass T-bone that is tough and burnt, you get soft seasoned beef that is pleasant to eat. Just a light sear to fix the outside.
the appeal is 1. you can cook a lot at once without keeping an eye on it2. you can cook it consistently each timethings no home chef should care about
>>21571566>It's slow This is correct, sous vide takes hours. It is literally the farthest safe end of "slow cooking". Way past crock pots and smoking. So it will be painfully slow. >puts more plastic in your foodThis is false unless you are boiling your shit, which is NOT how you sous vide. You should already be using a food-safe plastic when you do this, but the 130-145 deg F temps are not high enough to melt shit or cause it to release compounds. And if you really are assed about it, use glass, it works too. If the existing food-safe plastics are poisoning shit, then you are already exposed because your food is shipped and stored in it long term, so it's not an additional risk. If you want to freak out about microplastics, you should be cutting ALL plastic out of your life (including shit shipped in plastic). I am not talking about PVC/polystyrene which DOES release shit at low temps. Don't cook in that shit. >doesn't improve the flavor of anything.This technique results in flavor outcomes equivalent to marinading meat before hand, while cooking it in its own fat. So if you DON'T marinade, you get a better product. If you do, well, you won't really notice much of a difference. The edge to edge pink for steaks is just a visual thing, *but* visuals do affect taste.
>>21571371Don't commit sous vide cide
>>21571399the water isnt hot enough to leech anything off the plastic, and youre supposed to use food grade high quality sous vide bags, not ziplocs
>>21571371sous vide just werks, but desu takes more effort.You gotta season and vacuum seal the shit upfrontThen you gotta cook it which takes longer as it's done at a lower temperatureThen you gotta sear the shit anyway afterwards unless you enjoy a horrid textureBut if you do it right shit turns out incredible. I stopped doing it because it's just easier to pan sear the shit straight up and quicker.
>>21572924>If you haven't mastered heat controlso youre willing to stand by the water pot for several hours controlling the stove heat with a pot thermometer and mixing the water constantly so the temp is even?
>>21571371I use one fairly regularly for steaks. It's actually great.>>21571399There's nothing wrong with that but keeping the meat along with the seasonings you want in the vacuum bag has a couple benefits you'll really appreciate when you start preparing meats this way. 1- way juicier because the water in the meat has no where to evaporate to while it cooks2- the fat renders at a slow steady rate and mixes with the seasonings and the vacuum draws all that flavor to every part of the meat3- you get the same results every single time It's also one of the secrets of restaurants like Applebees and the like. All that food you eat there is prepared sous vide.
>>21573058>Applebees>the pinnacle of fine cuisineI always wondered what their secret was...what kept me coming back for more.
>>21572767Boiling meat in a bag is quintessential for flavor
>>21571371I have one and it's based if you don't care about microplastics but if you do it's incredibly cringe
>>21571371>I have watched some fag on youtube cook stuff at the exact temperature he wants and i wonder if somebody else is using it.
>>21572617I've done Boulardii cider and Natto before.also made some non-emzyme cheeses like Chami (don't have dates so I used raisins, still good)
>>21571371It's everything that you need to do to smoke a roast/steak but without the smoke flavor. Then you still have to sear it afterwards because it doesn't give anything remotely resembling a presentable finish.Is it worth it? Fuck I dunno. I have thought about buying a sous vide because I like making my own home alcohol and they're basically the perfect way to have a non-flammable heat source for your mother liquor. For cooking though? Fuck that, just bake the damn steak in a Dutch oven and enjoy your multitasker
>>21571371Yes. Best steak I've ever made at home.
>>21573442>I have one and it's based if you don't care about microplastics but if you do it's incredibly cringeThat's the TLDR. Steakfags love the results, but who tf is cooking meat in a plastic bag in 2025. (inb4 "you can use glass too", 99% of sousvidefags are speedballing hot plastic.)
>MICROPLASTICSmy container is steel and i use reusable/washable silicon bags.
>>21574532>silicon bags.>siliconBehold, a typical sousvidefag.
>>21574533
>>21571371>Boiling shit in a plastic bag in a plastic boxIt tastes pretty good but man you know what to expect here.
>>21574561steel and silicone
>>21572950there is no such thing as "food safe plastic". all plastics leech mountains of crap at high temperatures.
>>21574588>siliconeso plastic?
>>21571371Sous vide prepared eggs are my absolute favorite! It's perfect to batch preparing eggs that are delicious and safe to eat after heating them up again so enrich any soup, ramen or whatever.But be careful. Once you've tasted these you will never be able to eat/savor hard-boiled eggs anymore, even if you drench them in mayo or something else. These dry, green egg-yolks are a recipe to make people think eggs are shit. The gooey egg-yolk of sous vide prepared eggs are so delicious that even using salt on them is a waste since the delicate taste of a sous vide egg is easily overpowered by spices. Make sure to use high quality eggs for this tho since this gentle preparation method will make weird aromas inside cheap eggs more noticeable.Sous vide is also very good at batch preparing meat that only has to be seared before serving, so, perfect to entertain guests at home. The gentleness of this method gives you ample time to cook the eggs/meat to perfection without standing there with a stopwatch like some nerd like in other, ruder methods of cooking foodstuffs.I've always wondered how our Thai restaurant was able to make their meat so tender since I usually overcooked them on the stove-top ruining the meat, turning them into tough shoe-soles. Don't waste good meat ever again!
