Sous Vide Beginner, Best equipment to buy
-
Tex_77 It does have a better warranty 2y instead of 1, and amazon has it for $339 less than most places. They sell a 16ltr tube for $79 just for that device. In your estimation will a 12lb pork butt or 20lbs of sausage links fit in that size?. The one thing i don’t like is that high temp limit is 197* . Vacmaster is 210*. I’m thinking 201-204 pulled pork.
JoeB your better bet for a cheap container for large volume is a cheap coleman party stacker cooler. Either cut a hole in lid for the machine, or cut a corner out of the lid, google it and you should find lots of different setups. I think Anova may have a video somewhere on how to modify the cooler.
-
JoeB your better bet for a cheap container for large volume is a cheap coleman party stacker cooler. Either cut a hole in lid for the machine, or cut a corner out of the lid, google it and you should find lots of different setups. I think Anova may have a video somewhere on how to modify the cooler.
Tex_77 Good info, It’s not easy being an old dog and learning new tricks. Being house-broke was nerve racking enough
You, saying that you’re happy with the unit says a lot. I’ve seen the vid, just thinking about racks, but for big items don’t need them . My last concern is the max 197* and pulled pork butt 201-203*. It’s my understanding that their is no temp increase after you pull the meat. Some say yes some no. What has your experience been in this area. Is there a temp surge, 3-5* when pulled out of the water as with smoking? Thanks again for all the good info, and taking the time to help me with this. -
Tex_77 Good info, It’s not easy being an old dog and learning new tricks. Being house-broke was nerve racking enough
You, saying that you’re happy with the unit says a lot. I’ve seen the vid, just thinking about racks, but for big items don’t need them . My last concern is the max 197* and pulled pork butt 201-203*. It’s my understanding that their is no temp increase after you pull the meat. Some say yes some no. What has your experience been in this area. Is there a temp surge, 3-5* when pulled out of the water as with smoking? Thanks again for all the good info, and taking the time to help me with this.JoeB I’d say no temp surge, as you hold at a certain temp, you aren’t applying a high temp to the exterior of the meat that is in the going to cause a rise in internal temp once pulled. You really don’t need the high temperatures you mention to sous vide pulled pork or brisket. The trick is a low temp 165, hold for 24 hours and it will come out fall apart tender.
-
JoeB I’d say no temp surge, as you hold at a certain temp, you aren’t applying a high temp to the exterior of the meat that is in the going to cause a rise in internal temp once pulled. You really don’t need the high temperatures you mention to sous vide pulled pork or brisket. The trick is a low temp 165, hold for 24 hours and it will come out fall apart tender.
Tex_77 Got it… Well the Pro, small, and large party stacker are on the way fm “A”. Found the vid on modification. Now i have a few days to research fermenting sausage w/SV. Never thought you could do that. Also poaching hotdogs / white brats. One last question, If i vac seal hotdogs fresh and poach will I have to revac seal before freezing? Again thanks for you time, and info.
-
Tex_77 Got it… Well the Pro, small, and large party stacker are on the way fm “A”. Found the vid on modification. Now i have a few days to research fermenting sausage w/SV. Never thought you could do that. Also poaching hotdogs / white brats. One last question, If i vac seal hotdogs fresh and poach will I have to revac seal before freezing? Again thanks for you time, and info.
JoeB That I am not sure on, you would probably have moisture in the bag from the cooking process, so probably yes.
-
I guess we’ll see how it works…
-
I agree that you’ll want to repackage any hot dogs or other sausage that you poach from raw before freezing. You will have moisture in the bag. Also, ideally, you want to let them bloom for an hour after cooking, and that can’t happen when vac sealed.
Honestly, I’ve poached sausage from raw in a sous vide bath, and it’s just not a problem. The water gets dirty, but it’s easy to clean a sous vide wand (much easier than an extra round of packaging).
-
-
Also, don’t get wound up about a Bluetooth or wifi function on a sous vide wand. It’s not something you’ll use much. Since you don’t typically adjust the temperature and you don’t need to monitor the temperature, about the only thing that sort of function might do for you is let you know when the sous vide temperature gets up to your target. Other than that, you just want a timer.
(sorry for all the replies!)
-
Also, don’t get wound up about a Bluetooth or wifi function on a sous vide wand. It’s not something you’ll use much. Since you don’t typically adjust the temperature and you don’t need to monitor the temperature, about the only thing that sort of function might do for you is let you know when the sous vide temperature gets up to your target. Other than that, you just want a timer.
(sorry for all the replies!)
TexLaw One use you may not have thought of is using the Wifi function in cordination with the ice bath method. Let me explain the ice bath method, if you have never used it. Lets say you want to sous vide a pork loin, or really any piece of meat, that needs say a cook of 4 hours. What you can do is put your meat in the container you are going to use, pack it in ice water, then remotely turn on the sous vide, when you are ready for it to start cooking. This is particularly handy during the work week if you don’t or can’t go home for lunch to turn it on and want to eat it for supper.
-
Also, don’t get wound up about a Bluetooth or wifi function on a sous vide wand. It’s not something you’ll use much. Since you don’t typically adjust the temperature and you don’t need to monitor the temperature, about the only thing that sort of function might do for you is let you know when the sous vide temperature gets up to your target. Other than that, you just want a timer.
(sorry for all the replies!)
TexLaw thanks again this is all good info. I normally poach in 170* till internal 160* . 25qt kettle. No bags lots of hot water and mess. I agree with the rebag. What about cleaning the SV?
-
TexLaw thanks again this is all good info. I normally poach in 170* till internal 160* . 25qt kettle. No bags lots of hot water and mess. I agree with the rebag. What about cleaning the SV?
JoeB For some reason, I can’t post something with a link in it, but just do a search for “cleaning a sous vide wand” to get what you want. Basically, put the wand in a cold 50/50 solution of water and white vinegar, set the temperature to 140F, and turn it on. When it reaches the set temperature, you’re done. Easy peasy!
For poaching/cooking sausage in a sous vide bath, I just set the bath temperature for my target temperature and let it go for a couple hours. No monitoring required. If you don’t vac pack (and I often don’t), you can use an instant read thermometer to check if you want, but part of the beauty of sous vide is that you have a very wide window to pull something out of there.
-
JoeB For some reason, I can’t post something with a link in it, but just do a search for “cleaning a sous vide wand” to get what you want. Basically, put the wand in a cold 50/50 solution of water and white vinegar, set the temperature to 140F, and turn it on. When it reaches the set temperature, you’re done. Easy peasy!
For poaching/cooking sausage in a sous vide bath, I just set the bath temperature for my target temperature and let it go for a couple hours. No monitoring required. If you don’t vac pack (and I often don’t), you can use an instant read thermometer to check if you want, but part of the beauty of sous vide is that you have a very wide window to pull something out of there.
TexLaw I had not heard of that method to clean, I have a friend who was doing a brisket and his bag leaked, his machine looks terrible now, I will tell him to try that trick.
-
JoeB For some reason, I can’t post something with a link in it, but just do a search for “cleaning a sous vide wand” to get what you want. Basically, put the wand in a cold 50/50 solution of water and white vinegar, set the temperature to 140F, and turn it on. When it reaches the set temperature, you’re done. Easy peasy!
For poaching/cooking sausage in a sous vide bath, I just set the bath temperature for my target temperature and let it go for a couple hours. No monitoring required. If you don’t vac pack (and I often don’t), you can use an instant read thermometer to check if you want, but part of the beauty of sous vide is that you have a very wide window to pull something out of there.
TexLaw just goes to show you. The more you know the luckier you get!! Thanks
-
TexLaw One use you may not have thought of is using the Wifi function in cordination with the ice bath method. Let me explain the ice bath method, if you have never used it. Lets say you want to sous vide a pork loin, or really any piece of meat, that needs say a cook of 4 hours. What you can do is put your meat in the container you are going to use, pack it in ice water, then remotely turn on the sous vide, when you are ready for it to start cooking. This is particularly handy during the work week if you don’t or can’t go home for lunch to turn it on and want to eat it for supper.
Tex_77 thanks, that’s a trick worth remembering. As I said. The more you know the luckier you get
-
Tex_77 Got it… Well the Pro, small, and large party stacker are on the way fm “A”. Found the vid on modification. Now i have a few days to research fermenting sausage w/SV. Never thought you could do that. Also poaching hotdogs / white brats. One last question, If i vac seal hotdogs fresh and poach will I have to revac seal before freezing? Again thanks for you time, and info.
JoeB you will wonder how you ever got along without it! I have 15lb of banbi bologna in mine right now
-
JoeB you will wonder how you ever got along without it! I have 15lb of banbi bologna in mine right now
smokinbubba you ant right bubba… you just ant right
-
Got to say that look great
-
JoeB I have yet to be impressed with anything sous vide. I’d start with the entry level offered by Walton’s and play around until you feel it’s worth the big bucks to invest. I can’t get past the way it changes the texture of meat. Chicken is the worst. Maybe it’s just me
️ -
JoeB I have yet to be impressed with anything sous vide. I’d start with the entry level offered by Walton’s and play around until you feel it’s worth the big bucks to invest. I can’t get past the way it changes the texture of meat. Chicken is the worst. Maybe it’s just me
️Joe Hell Not so good with tender cuts like a T-bone or ribeye but a grocery chuck roast or other though cut at 135F for 24 hrs., bright pink all the way through and cuts like a ribeye, OH YEAH!
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
