Sous Vide Beginner, Best equipment to buy
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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.
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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.
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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
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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
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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
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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
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Got to say that look great
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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
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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!
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Joe Hell, Glen, Thanks for your experience. I do see the limitations with this method. I thought about how pulled pork would taste and look without burnt ends and smoke ring. Seared with a H.F. weed burner.
I am thinking somethings like a beef top round would SV cook, and be good for thin sliced beef on wick, also brisket. Would reverse searing and smoke change the final product much? Lastly, what are your thoughts on SV for accelerated fermenting? Pepperoni and summer sausage comes to mind. Deli cold cut loafs and poaching would be a lot easer vacpacked. Open for ideas and past things that worked and didn’t work… Thanks again for your time, and ideas
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Joe Hell, Glen, Thanks for your experience. I do see the limitations with this method. I thought about how pulled pork would taste and look without burnt ends and smoke ring. Seared with a H.F. weed burner.
I am thinking somethings like a beef top round would SV cook, and be good for thin sliced beef on wick, also brisket. Would reverse searing and smoke change the final product much? Lastly, what are your thoughts on SV for accelerated fermenting? Pepperoni and summer sausage comes to mind. Deli cold cut loafs and poaching would be a lot easer vacpacked. Open for ideas and past things that worked and didn’t work… Thanks again for your time, and ideasJoeB Not knowledgeable enough to comment on sous vide fermenting
When reverse searing I get the pan or grill screaming hot for a short sear.
The meat will come out of the sous vide cooked to the desired doneness all the way through And that is the way I like to keep it
Joe Hell is absolutely correct, it is not for everything but really shines in some areas -
I did salmon. 130deg for 30 or 45 min. Cant remember. Seared with hot skillet. Was the best non fried fish i have ever had.
The bambi bologna came out great. 9hrs in sv. I did slowly up the temp 10deg each hour to reduce the risk of fat out. So it took longer than prolly needed.
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