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  5. New to the world of Sous Vide

New to the world of Sous Vide

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  • B bocephus

    twilliams Try not to go too overboard on the card, like to pay it off each month and not give them the interest. With Black Friday and Walton’s, I hit my max.

    twilliamsT Offline
    twilliamsT Offline
    twilliams
    Power User PK100 Regular Contributors Team Grey
    wrote on last edited by
    #12

    bocephus yes it got out of hand for me one point in my life. So much harder to pay it off then it is to put it on. Your thinking the best financially, good job. I was at one point $35,000 in plastic debt alone. That was a hard one to dig out of.

    B kyleK 2 Replies Last reply
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    • twilliamsT twilliams

      bocephus yes it got out of hand for me one point in my life. So much harder to pay it off then it is to put it on. Your thinking the best financially, good job. I was at one point $35,000 in plastic debt alone. That was a hard one to dig out of.

      B Offline
      B Offline
      bocephus
      Team Orange Power User Canning Masterbuilt Veteran
      wrote on last edited by
      #13

      twilliams I am good at paying them off every month, had to pay interest once this year and my wife didn’t think we got the bill. Talked to the credit card company and tried to pay on line and it wouldn’t go through, bank said it was credit card side. I called them again and told them I had never missed a payment but they said there was nothing they could do; the whole bill was like $75 dollars for the month so the interest wasn’t that much but I just about dropped them.

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      • twilliamsT twilliams

        bocephus yes it got out of hand for me one point in my life. So much harder to pay it off then it is to put it on. Your thinking the best financially, good job. I was at one point $35,000 in plastic debt alone. That was a hard one to dig out of.

        kyleK Offline
        kyleK Offline
        kyle
        Regular Contributors Veteran Canning Team Blue Power User Sous Vide
        wrote on last edited by
        #14

        twilliams well, I pulled the trigger, I couldn’t wait any longer. Plus when I got home from work, the wife asked what I wanted for Christmas, so I showed her and now it will be here in 3-5 days. Merry Christmas to me

        hey vegetarians, my food poops on your food!

        B cdavisC 2 Replies Last reply
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        • kyleK kyle

          twilliams well, I pulled the trigger, I couldn’t wait any longer. Plus when I got home from work, the wife asked what I wanted for Christmas, so I showed her and now it will be here in 3-5 days. Merry Christmas to me

          B Offline
          B Offline
          bocephus
          Team Orange Power User Canning Masterbuilt Veteran
          wrote on last edited by
          #15

          kyle My wife said my new stuffer was this year’s Christmas present.

          kyleK 1 Reply Last reply
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          • B bocephus

            kyle My wife said my new stuffer was this year’s Christmas present.

            kyleK Offline
            kyleK Offline
            kyle
            Regular Contributors Veteran Canning Team Blue Power User Sous Vide
            wrote on last edited by
            #16

            bocephus That works out good. I would rather pick out my own gift anyway. I am a hard person to buy for and I think its a waste to buy gifts just for the sake of buying gifts. Merry Christmas

            hey vegetarians, my food poops on your food!

            B 1 Reply Last reply
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            • kyleK kyle

              bocephus That works out good. I would rather pick out my own gift anyway. I am a hard person to buy for and I think its a waste to buy gifts just for the sake of buying gifts. Merry Christmas

              B Offline
              B Offline
              bocephus
              Team Orange Power User Canning Masterbuilt Veteran
              wrote on last edited by
              #17

              kyle I agree, sometimes I get my Christmas present in July if I find something I like then. Just my wife and I so though we celebrate Christmas and enjoy it we are not to stuck on having to have a present at that time.

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              • twilliamsT Offline
                twilliamsT Offline
                twilliams
                Power User PK100 Regular Contributors Team Grey
                wrote on last edited by
                #18

                I see they got the highlighted name of the original person that posted the thread function working. Thats pretty cool

                1 Reply Last reply
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                • twilliamsT twilliams

                  First up is a pork shoulder roast, I cut the bone out and used the lower temperature setting for slicing rather than for pulled pork. I suppose a pork loin would be better for this but using what I have in the freezer. Looking forward to tomorrows supper. D52F6E0D-A801-41E2-9D63-DC8D54833289.jpeg

                  HerbcoFoodH Offline
                  HerbcoFoodH Offline
                  HerbcoFood
                  Regular Contributors Team Orange Sous Vide
                  wrote on last edited by
                  #19

                  twilliams I believe this is how Perry’s Steakhouse makes their bone in thick beautiful pork chop. The sous vide is an amazing thing, having perfectly cooked meats ever time is underrated.

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                  • twilliamsT Offline
                    twilliamsT Offline
                    twilliams
                    Power User PK100 Regular Contributors Team Grey
                    wrote on last edited by twilliams
                    #20

                    The first Sous Vide meal in the books, the pork shoulder is definitely more tender than what it would be in a slow cooker.ABCB0A12-20DF-42B6-833E-B74AFD4A6505.jpeg FB62C114-AE8D-4613-84C7-E0B0B96233D8.jpeg

                    GWG8541G B HerbcoFoodH lkrfletcherL cdavisC 5 Replies Last reply
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                    • twilliamsT twilliams

                      The first Sous Vide meal in the books, the pork shoulder is definitely more tender than what it would be in a slow cooker.ABCB0A12-20DF-42B6-833E-B74AFD4A6505.jpeg FB62C114-AE8D-4613-84C7-E0B0B96233D8.jpeg

                      GWG8541G Offline
                      GWG8541G Offline
                      GWG8541
                      Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                      wrote on last edited by
                      #21

                      twilliams your making me hungry and I just ate. Good job

                      “You never really die until you end up on the wall at a Cracker Barrel”

                      C 1 Reply Last reply
                      1
                      • GWG8541G GWG8541

                        twilliams your making me hungry and I just ate. Good job

                        C Offline
                        C Offline
                        calldoctoday
                        Team Blue Power User Regular Contributors
                        wrote on last edited by
                        #22

                        GWG8541 Me too, I just finished lunch. I suppose it will help the digestion then!

                        1 Reply Last reply
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                        • twilliamsT twilliams

                          The first Sous Vide meal in the books, the pork shoulder is definitely more tender than what it would be in a slow cooker.ABCB0A12-20DF-42B6-833E-B74AFD4A6505.jpeg FB62C114-AE8D-4613-84C7-E0B0B96233D8.jpeg

                          B Offline
                          B Offline
                          bocephus
                          Team Orange Power User Canning Masterbuilt Veteran
                          wrote on last edited by
                          #23

                          twilliams Looks great, I am definitely having to get into sous vide one of these days. Maybe after Christmas settles down

                          C 1 Reply Last reply
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                          • twilliamsT twilliams

                            kyle yes, it was 50% off. Originally $400 got it for $200. Couldn’t pass it up. Only thing that was disappointing was it doesn’t come with a tank for the water. Gotta find one, I’m using a tamale cooker for the roast I have in there now.

                            johnsbrewhouseJ Offline
                            johnsbrewhouseJ Offline
                            johnsbrewhouse
                            Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                            wrote on last edited by
                            #24

                            twilliams Cambro 16 qt. square plastic bucket is what I use for mine for those small jobs. I put about 12 quarts of water in it, that seems to be enough to bring the level up have way on the sous vide and you aren’t heating a lot of extra water.

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                            • B bocephus

                              twilliams Looks great, I am definitely having to get into sous vide one of these days. Maybe after Christmas settles down

                              C Offline
                              C Offline
                              calldoctoday
                              Team Blue Power User Regular Contributors
                              wrote on last edited by
                              #25

                              bocephus Me too. I have thought about it a lot, like a few other things. I wonder how difficult it would be to do it with just a big, high quality pot rather than an actual Sous Vide Machine & watch the water temperature with a thermometer? I suppose the issue would be in the set it & forget about it routine. You would have to monitor it more. Tell me if anyone has tried it like that. You know, it used to be that good cooks did not necessarily have all the fancy equipment, they just had a few good high quality tools & a strong desire to cook good food & use their imaginations. Technology is king a lot these days though, & sometimes for good reason, sometimes not so good.

                              1 Reply Last reply
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                              • marzig20M Offline
                                marzig20M Offline
                                marzig20
                                Veteran Sous Vide Canning
                                wrote on last edited by marzig20
                                #26

                                Sous Vide depends on water circulation as well as temperature control. I bought mine several years ago for $70 without a vessel. I use what ever size pot I have depending on what I’m cooking. I do a lot of pork tenderloin smothered in Riley’s Cajun seasoning in a 6 qt soup pot. If I’m finishing summer sausage I use my 23 qt Presto canner pot which will hold a 12.5 lb batch in 12 inch casings.

                                1 Reply Last reply
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                                • twilliamsT twilliams

                                  The first Sous Vide meal in the books, the pork shoulder is definitely more tender than what it would be in a slow cooker.ABCB0A12-20DF-42B6-833E-B74AFD4A6505.jpeg FB62C114-AE8D-4613-84C7-E0B0B96233D8.jpeg

                                  HerbcoFoodH Offline
                                  HerbcoFoodH Offline
                                  HerbcoFood
                                  Regular Contributors Team Orange Sous Vide
                                  wrote on last edited by
                                  #27

                                  twilliams Yes, it also keeps it shape and stays firm. I am telling you, your life is now changed. Yes I still like the searing and flavor of meat cooked over the coals, that’ll never be replaced.

                                  1 Reply Last reply
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                                  • twilliamsT twilliams

                                    The first Sous Vide meal in the books, the pork shoulder is definitely more tender than what it would be in a slow cooker.ABCB0A12-20DF-42B6-833E-B74AFD4A6505.jpeg FB62C114-AE8D-4613-84C7-E0B0B96233D8.jpeg

                                    lkrfletcherL Offline
                                    lkrfletcherL Offline
                                    lkrfletcher
                                    Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                    wrote on last edited by
                                    #28

                                    twilliams that looks awesome

                                    Life is a Garden - Dig it.

                                    1 Reply Last reply
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                                    • Ridley AcresR Offline
                                      Ridley AcresR Offline
                                      Ridley Acres
                                      Regular Contributors
                                      wrote on last edited by
                                      #29

                                      Very nice

                                      1 Reply Last reply
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                                      • twilliamsT twilliams

                                        The first Sous Vide meal in the books, the pork shoulder is definitely more tender than what it would be in a slow cooker.ABCB0A12-20DF-42B6-833E-B74AFD4A6505.jpeg FB62C114-AE8D-4613-84C7-E0B0B96233D8.jpeg

                                        cdavisC Offline
                                        cdavisC Offline
                                        cdavis
                                        Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                                        wrote on last edited by
                                        #30

                                        twilliams congrats 👏 it looks great.

                                        1 Reply Last reply
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                                        • kyleK kyle

                                          twilliams well, I pulled the trigger, I couldn’t wait any longer. Plus when I got home from work, the wife asked what I wanted for Christmas, so I showed her and now it will be here in 3-5 days. Merry Christmas to me

                                          cdavisC Offline
                                          cdavisC Offline
                                          cdavis
                                          Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                                          wrote on last edited by
                                          #31

                                          kyle congrats on the Christmas gift. I like presents 🎁 I can use.

                                          1 Reply Last reply
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