I have nothing thawed to cook for supper and work lunch tomorrow. I just pulled out a frozen kielbasa ring bologna that I processed. Curious if anyone knows what temp and how long it will take to heat all the way through on the Sous vide. I originally set it for 145*, I changed my mind and went to 160*? Tex_77 or anyone?

]]>https://waltonsdev.nodebb.com/topic/4772/sous-vide-questionRSS for NodeThu, 10 Sep 2026 22:33:13 GMTThu, 16 Dec 2021 23:29:00 GMT60kyle HerbcoFood You’re very correct on Sous Vide being a tool. Just like a smoker, a crockpot, a pressure cooker, a cast iron skillet or pot, etc. But, people try to throw away all the other tools in their toolbox and use one tool. Don’t get me wrong, it has a prominent place in my world. But, it’s definitely not for EVERYTHING.

]]>https://waltonsdev.nodebb.com/post/63048https://waltonsdev.nodebb.com/post/63048Mon, 27 Dec 2021 02:55:17 GMTRandie N Thank you, I will look into that as it sounds interesting. Merry Christmas to you & your family. Bah Humbug!

]]>https://waltonsdev.nodebb.com/post/62946https://waltonsdev.nodebb.com/post/62946Sat, 25 Dec 2021 16:49:20 GMTtwilliams your chicken looks good

]]>https://waltonsdev.nodebb.com/post/62944https://waltonsdev.nodebb.com/post/62944Sat, 25 Dec 2021 16:08:40 GMTRandie N I would think the juice would be great for gravy or au jus.

]]>https://waltonsdev.nodebb.com/post/62943https://waltonsdev.nodebb.com/post/62943Sat, 25 Dec 2021 15:23:48 GMTcalldoctoday I haven’t experimented much with different additions to the bag but if you go watch if you go watch sousvide everything on YouTube I know Guga has done tons of experiments and adding liquid and certain things seem to dilute the flavors. Don’t remember exactly eat all they were because I have been lacking on my sous vide cooking for quite a while. Hopefully that will change. You will learn a lot of things about sous vide. One thing though is in his early days he never saved the juice from the bag to make sauce. He saves it all now

]]>https://waltonsdev.nodebb.com/post/62937https://waltonsdev.nodebb.com/post/62937Sat, 25 Dec 2021 12:43:57 GMTtwilliams season cook in sous vide, season again lightly sear. Probably a little stronger seasoning flavor because I do it twice.

]]>https://waltonsdev.nodebb.com/post/62935https://waltonsdev.nodebb.com/post/62935Sat, 25 Dec 2021 11:32:43 GMTtwilliams that looks awesome. Gonna have to try that one out.

]]>https://waltonsdev.nodebb.com/post/62931https://waltonsdev.nodebb.com/post/62931Sat, 25 Dec 2021 05:36:15 GMTTex_77 so does that mean you season then cook in bag for SV? And do you feel it has a stronger season flavor in SV vs other cooking methods or no difference?

]]>https://waltonsdev.nodebb.com/post/62925https://waltonsdev.nodebb.com/post/62925Sat, 25 Dec 2021 04:30:42 GMTcalldoctoday i season my food the same in a sous vide, as i do cooking by other methods.

]]>https://waltonsdev.nodebb.com/post/62921https://waltonsdev.nodebb.com/post/62921Sat, 25 Dec 2021 03:38:49 GMTcalldoctoday Tex_77 may be a better one to ask, I think he has a lot more experience cooking both methods

]]>https://waltonsdev.nodebb.com/post/62917https://waltonsdev.nodebb.com/post/62917Sat, 25 Dec 2021 03:26:18 GMTtwilliams Thank you, that is nice to know. I wonder too then if the process then requires less herbs & spices to get a real good flavor or if the intensity is that much better & something you want to keep. I would seem to want to keep the most intense flavor, but that is probably something you have to experiment with.

]]>https://waltonsdev.nodebb.com/post/62913https://waltonsdev.nodebb.com/post/62913Sat, 25 Dec 2021 02:56:32 GMTcalldoctoday oh yes I think so

]]>https://waltonsdev.nodebb.com/post/62911https://waltonsdev.nodebb.com/post/62911Sat, 25 Dec 2021 02:36:07 GMTtwilliams Thanks, I understand. What I was referring to though & wondering about was since you are putting the herbs & spices into the package & then vacuum packing it before sous viding it low & slow & long, if that maybe drew the flavors into the meat more intensely.

]]>https://waltonsdev.nodebb.com/post/62910https://waltonsdev.nodebb.com/post/62910Sat, 25 Dec 2021 02:26:52 GMTcalldoctoday I’m my experience the Sous vide does not create the flavors, it’s what you put into it for seasoning. When I do this chicken again I’m gonna try injecting maybe a butter garlic marinade. It’s not that it was lacking flavor from the seasoning or pan sauce but I think it could be bumped up a bit. What I am noticing is the juiciness and the tenderness of the meat. It’s night and day from other methods.

]]>https://waltonsdev.nodebb.com/post/62909https://waltonsdev.nodebb.com/post/62909Sat, 25 Dec 2021 02:16:56 GMTtwilliams Glad to see you are putting that new Sous Vide machine to great use. I have seen it in Sam’s twice now & have really been tempted, other than thinking I might like using one of my heavy pots as the vessel vs the provided container. I am really glad to see it is working good for you & holding up. How do you like the flavor from the final Sous Vide product? Is it more intense?

]]>https://waltonsdev.nodebb.com/post/62905https://waltonsdev.nodebb.com/post/62905Sat, 25 Dec 2021 01:10:28 GMTkyle right on the Anova App

]]>https://waltonsdev.nodebb.com/post/62898https://waltonsdev.nodebb.com/post/62898Sat, 25 Dec 2021 00:30:58 GMTtwilliams
Nice!

]]>https://waltonsdev.nodebb.com/post/62896https://waltonsdev.nodebb.com/post/62896Sat, 25 Dec 2021 00:28:48 GMTtwilliams Looks like you are really getting the hang of it, some really nice meals.

]]>https://waltonsdev.nodebb.com/post/62893https://waltonsdev.nodebb.com/post/62893Sat, 25 Dec 2021 00:26:24 GMTtwilliams wow, that looks awesome. Hard to believe chicken could be that juicy. Where did you get the recipe

]]>https://waltonsdev.nodebb.com/post/62888https://waltonsdev.nodebb.com/post/62888Sat, 25 Dec 2021 00:20:39 GMTSous Vide project #3, chicken thighs with white wine pan sauce with the chicken broth kyle

]]>https://waltonsdev.nodebb.com/post/62883https://waltonsdev.nodebb.com/post/62883Sat, 25 Dec 2021 00:07:12 GMTkyle chicken is in, I got 3 hours to go do something else now. It’s just so easy and you get high quality results compared to conventional cooking, I say that only because I don’t know how to cook quality meals conventionally

]]>https://waltonsdev.nodebb.com/post/62868https://waltonsdev.nodebb.com/post/62868Fri, 24 Dec 2021 19:55:55 GMTkyle I’m loving it!!! I will never do my sausage or snack sticks in it as others are doing but I think that is only because I have a smoker dedicated for sausages. Even the folks with the pk100 I can understand why they move to Sous vide to not have to deal with the long cook times.

]]>https://waltonsdev.nodebb.com/post/62867https://waltonsdev.nodebb.com/post/62867Fri, 24 Dec 2021 19:52:30 GMTtwilliams nice. What’s your thoughts so far? I have only done a couple things so far, but I like it. I put the Anova app on my phone and there are a ton of recipes on there I would like to try

]]>https://waltonsdev.nodebb.com/post/62864https://waltonsdev.nodebb.com/post/62864Fri, 24 Dec 2021 19:34:18 GMTkyle I’m doing chicken thighs as we speak

]]>https://waltonsdev.nodebb.com/post/62863https://waltonsdev.nodebb.com/post/62863Fri, 24 Dec 2021 19:25:08 GMT