<![CDATA[sous vide]]>interested in trying sous vide. Anyone uses the vacmaster sv1 sous vide cooker? I also want to use my chamber vacuum sealer to vacuum the things before I put them in the sous vide, is this possible?

]]>https://waltonsdev.nodebb.com/topic/1613/sous-videRSS for NodeThu, 10 Sep 2026 23:44:40 GMTTue, 01 Oct 2019 19:22:39 GMT60<![CDATA[Reply to sous vide on Mon, 07 Jun 2021 18:46:37 GMT]]>smokinbubba Exactly. I couldn’t believe the melt in your mouth texture that arrived on my plate the first time I used that temp/time combo. Didn’t even sear it. Hail YES!!!

]]>https://waltonsdev.nodebb.com/post/39607https://waltonsdev.nodebb.com/post/39607Mon, 07 Jun 2021 18:46:37 GMT<![CDATA[Reply to sous vide on Mon, 07 Jun 2021 17:35:58 GMT]]>SV is the only way I do salmon now. 120’ for 45min. Salt, pepper, butter. Then sear in hot skillet. WOW will make your tongue slap your brains out.

]]>https://waltonsdev.nodebb.com/post/39606https://waltonsdev.nodebb.com/post/39606Mon, 07 Jun 2021 17:35:58 GMT<![CDATA[Reply to sous vide on Sun, 30 May 2021 18:34:21 GMT]]>HerbcoFood Good call on the ice.

]]>https://waltonsdev.nodebb.com/post/38939https://waltonsdev.nodebb.com/post/38939Sun, 30 May 2021 18:34:21 GMT<![CDATA[Reply to sous vide on Sun, 30 May 2021 12:48:59 GMT]]>Grimpuppy I’d add a lot of ice to it so it would in an ice bath, so that it stays good and cold.

]]>https://waltonsdev.nodebb.com/post/38918https://waltonsdev.nodebb.com/post/38918Sun, 30 May 2021 12:48:59 GMT<![CDATA[Reply to sous vide on Sat, 29 May 2021 03:34:20 GMT]]>Grimpuppy I would think he’s only talking about the very long cooks like more than 8 hours. If that’s true, I’ve placed the frozen roast in the cold water at the beginning and then start it remotely at X time and let it build to the temp I wanted (like 134 for medium rare-medium). So that when I arrived home, it was pretty much DONE. Otherwise, I would start it remotely on my way home to get the temp I wanted and then throw in whatever when I got home. Something like Salmon that takes about 40-50 minutes to be perfect for me.

]]>https://waltonsdev.nodebb.com/post/38863https://waltonsdev.nodebb.com/post/38863Sat, 29 May 2021 03:34:20 GMT<![CDATA[Reply to sous vide on Fri, 28 May 2021 19:53:39 GMT]]>HerbcoFood said in sous vide:

I have the anova sous vide and use almost weekly, have your protein cooked perfectly is underrated. I wish mine had wifi so for the longer cooks I didn’t have to plan to be home to start them. Anova also has an app they had temp/times for you and people also post their recipes on there.
https://www.instagram.com/p/Bt4qvFUAcn_/ - Perfectly cooked every time is underrated.

I don’t understand that part? If you used wifi to start your cook, would you just have meat sitting in cool water until you started it?

]]>https://waltonsdev.nodebb.com/post/38811https://waltonsdev.nodebb.com/post/38811Fri, 28 May 2021 19:53:39 GMT<![CDATA[Reply to sous vide on Fri, 28 May 2021 17:27:48 GMT]]>JoeB Some of my people were also looking crosseyed at me when I said I’ll devise a way to get these things warmed up and transported to my “feeding station” on one leg. When I advised them of my process of having a pot sit there with the sous vide machine in the water and then turning it on via the app, then wadliing over there to drop it in and sit down and wait till it’s ready, they said “yeah, that’ll work”. I told them all of that process management and setting up whole computer systems actually paid off. Then, they called me “one crazy f…”. I just smiled because I’ve always said that when there’s a will, there’s a way. Thanks for the support. Have another good day yourself.

]]>https://waltonsdev.nodebb.com/post/38777https://waltonsdev.nodebb.com/post/38777Fri, 28 May 2021 17:27:48 GMT<![CDATA[Reply to sous vide on Fri, 28 May 2021 17:15:31 GMT]]>zbigjeff Way to go big guy…

]]>https://waltonsdev.nodebb.com/post/38776https://waltonsdev.nodebb.com/post/38776Fri, 28 May 2021 17:15:31 GMT<![CDATA[Reply to sous vide on Fri, 28 May 2021 17:12:30 GMT]]>I’ve found that reverse searing large cuts like pork butt Looks and tastes great. Also kills the surface pathogens. Just what i do…

]]>https://waltonsdev.nodebb.com/post/38775https://waltonsdev.nodebb.com/post/38775Fri, 28 May 2021 17:12:30 GMT<![CDATA[Reply to sous vide on Fri, 28 May 2021 16:52:47 GMT]]>I have the anova sous vide and use almost weekly, have your protein cooked perfectly is underrated. I wish mine had wifi so for the longer cooks I didn’t have to plan to be home to start them. Anova also has an app they had temp/times for you and people also post their recipes on there.
https://www.instagram.com/p/Bt4qvFUAcn_/ - Perfectly cooked every time is underrated.

]]>https://waltonsdev.nodebb.com/post/38773https://waltonsdev.nodebb.com/post/38773Fri, 28 May 2021 16:52:47 GMT<![CDATA[Reply to sous vide on Fri, 28 May 2021 06:01:22 GMT]]>lkrfletcher It’s all about selecting the right tool for getting 'er done. I’ve opened the eyes of many on the art of sous vide (just like you). You’re very correct on if you want it juicy and tender (beef, fish, pork, foul) this method is one that gets it DONE. Even vegetables like asparagus are done with this method in restuarants to get it perfect. Keep on preaching the code. People will catch on.

]]>https://waltonsdev.nodebb.com/post/38744https://waltonsdev.nodebb.com/post/38744Fri, 28 May 2021 06:01:22 GMT<![CDATA[Reply to sous vide on Fri, 28 May 2021 03:57:16 GMT]]>Grimpuppy Large or small doesn’t matter if it meets your needs. It’s all about the process. Period.

]]>https://waltonsdev.nodebb.com/post/38738https://waltonsdev.nodebb.com/post/38738Fri, 28 May 2021 03:57:16 GMT<![CDATA[Reply to sous vide on Fri, 28 May 2021 03:23:28 GMT]]>no_eyes_processor sous vide is an excellent way to cook. No just finishing snack sticks and summer sausage. There are tons of things to cook. All comes out very tender.

]]>https://waltonsdev.nodebb.com/post/38736https://waltonsdev.nodebb.com/post/38736Fri, 28 May 2021 03:23:28 GMT<![CDATA[Reply to sous vide on Thu, 27 May 2021 20:00:40 GMT]]>I have the SV1 also. It doesn’t have the bells and whistles of some of the others but I don’t really need wifi or BT on my sous vide. The unit itself is a tank. Super solid construction, easy to use, and brings water up to temp pretty fast. A little more money than some but I expect it to last for a long time.

]]>https://waltonsdev.nodebb.com/post/38699https://waltonsdev.nodebb.com/post/38699Thu, 27 May 2021 20:00:40 GMT<![CDATA[Reply to sous vide on Thu, 27 May 2021 19:30:44 GMT]]>the post about the smoked meatloaf would provide a couple of meals over the course of the month with some forethought you can cook smarter not harder!

]]>https://waltonsdev.nodebb.com/post/38696https://waltonsdev.nodebb.com/post/38696Thu, 27 May 2021 19:30:44 GMT<![CDATA[Reply to sous vide on Thu, 27 May 2021 15:05:25 GMT]]>Just determined that I will use my sous vide machine to rewarm all of the food I made for my one month non-weight bearing rehab from hip replacement time in the near future. The surgeon recommended I only purchase “frozen dinners” during that month after surgery and I said “heck no”. I thought I had many tools at my disposal to prepare my meals and viola. Just had a follow-up appt last week with the surgeon’s staff and they asked me about how I was planning on handling the “no food prep/cooking” mandate. I informed them of my solution to use sous vide. It was tooooo funny when they invited 3 other people within the office to hear my explanation because they never knew of that method. Three people in that office ordered a sous vide machine after they asked “others” of that process. One of them was the “nutritionist”. Of course, they purchased some high end machines. I asked them if I could expect a discount on the surgery and amazingly the answer was “NO”. I just laughed. Yep, it the new and better way than the old “boil in a bag” craze of old.

]]>https://waltonsdev.nodebb.com/post/38663https://waltonsdev.nodebb.com/post/38663Thu, 27 May 2021 15:05:25 GMT<![CDATA[Reply to sous vide on Tue, 01 Oct 2019 22:00:49 GMT]]>Yes I use a vacmaster chamber for almost all my SV it works great hardly ever floats

]]>https://waltonsdev.nodebb.com/post/8064https://waltonsdev.nodebb.com/post/8064Tue, 01 Oct 2019 22:00:49 GMT<![CDATA[Reply to sous vide on Tue, 01 Oct 2019 19:51:28 GMT]]>no_eyes_processor Absolutely you can use your chambered machine to vac seal your food before sous vide’ing it. I actually think a chambered machine works better than the food saver type for sous vide as it gets a little more of the air out so the water has access to more of the product. The SV1 is what we use here and though it is a little more expensive than some other models it has the added benefit of being able to heat up to 30 liters. It holds temps well and is easy to use. Now, I don’t know if anyone else on meatgistics has used the SV1 specifically but Parksider and Joe Hell both have a lot of experience with Sous Vide. Parkside uses it to finish off his sausage and Joe did an entire huge long post which I will link at the bottom about his experiences with it.

https://meatgistics.waltonsinc.com/topic/1300/sous-vide-vs-reverse-sear

]]>https://waltonsdev.nodebb.com/post/8060https://waltonsdev.nodebb.com/post/8060Tue, 01 Oct 2019 19:51:28 GMT